食品安全管理体系在常温贮存再制干酪生产中的应用  

The Application of Food Safety Management Systems in the Production of Processed Cheese Stored at Room Temperature

作　　者：郭雯[1] 郑冬梅[1] 李晓东[1] 冯丽荣 王建平 张永久 

机构地区：[1]东北农业大学乳品科学教育部重点实验室食品学院,哈尔滨150030 [2]黑龙江飞鹤乳业有限公司,齐齐哈尔164800

出　　处：《食品工业》2013年第11期27-31,共5页The Food Industry

基　　金：国家科技部"十二五"科技支撑计划项(项目编号:2011BAD09B01)

摘　　要：依据现行标准GB/T ISO22000:2006,研究食品安全管理体系在常温贮存再制干酪生产中的应用。对每个生产环节进行危害分析和危害风险评估,减少来源引入的危害。对干酪生产过程的关键控制点(CCP)进行分析和研究,确定这些过程的顺序和相互作用,建立前提方案,有预见性的确定潜在危害和显著危害。确定了2个CCP点和5个CP点,形成了相应的HACCP计划和操作性前提方案。通过对干酪质量安全控制体系的研究,可以消除可能引起危害的因素,使预防措施系统化,有效提高干酪产品合格品率,降低生产成本,保证了常温贮存再制干酪产品安全。An application of current standard GB/T ISO22000：2006 in the production of processed cheese which was stored at room temperature was described. To reducing the hazards introduced from primary products, a thorough hazard analysis and risk assessment on the production line was conducted. The critical control points in the process of processed cheese were analyzed and the potential hazards were forecast to determine the sequence and interaction of these processes set up the pre- requisite programs and identify 2 CCPs and 5 CPs, established the corresponding HACCP plan and operational prerequisite programs. Study on food safety management systems of processed cheese production could eliminates potential hazards, make prevention measures systematically, and lead to higher qualification rate, less cost, more safe production of processed cheese.

关 键 词：食品安全管理体系 常温再制干酪 危害分析 危害风险评估 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]