摘要
目的研究HACCP体系在提高乳制品卫生质量方面的实施效果,为改善酸牛乳质量管理提供依据。方法以本市1家中型乳品厂的凝固型酸牛乳生产过程作为研究对象,运用HACCP的原理,找出酸牛乳生产过程中所有可能危害,确定关键控制工序以及适宜的纠偏措施。结果HACCP体系在凝固型酸牛乳生产过程应用后,产品合格率由实施前的81.3%提高到98.2%。结论HACCP体系是一种比较理想的食品卫生安全预防控制系统[1]。HACCP体系能较好保证酸牛乳质量,并为提高酸牛乳质量提供了方法和依据。
Objective To Study effect of HACCP on improving the sanitary quality of milk production. Methods Taking the clotted yoghurt production process in medium - sized dairy industry in our city as object, finding out all probable dangerous in the process and confirming the key control steps and the rectify deviations by HACCP principle. Result The qualified rate increased from 80.6% or81.3% to98.2% after implement of HACCP system in the clotted yoghurt production process. Conclusion The HACCP system is an ideal prevention control system for food hygiene, which could take place of the traditional quality management. The HACCP system can be better to guarantee the quality of yoghurt production and provide methods and standard to improve yoghurt quality.
出处
《安徽预防医学杂志》
2006年第6期384-386,共3页
Anhui Journal of Preventive Medicine
关键词
危害分析与关键控制点
凝固型酸牛乳
生产过程
Hazard Analysis and Critical Control Points
Clotted yoghurt
Production process
