脱盐乳清粉食品安全管理体系应用研究  

The Application of Food Safety Management Systems in the Production of Desalted Whey Powder

作　　者：郭雯[1] 朱永明[1] 郑冬梅[1] 冯丽荣 李晓东[1] 王建平 

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》2014年第4期140-144,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:2011BAD09B02)

摘　　要：依据ISO22000,研究食品安全管理体系在脱盐乳清粉生产中的应用。建立前提方案,并对脱盐乳清粉生产流程进行危害分析和危害风险评估,有预见性的预测潜在危害和显著危害,最后分析确定了2个CCP点与8个CP点,分别制定HACCP计划与操作性前提方案对显著危害和潜在危害进行控制。脱盐乳清粉生产中食品安全管理体系的建立,可以有效控制和降低可能引入危害的风险,使预防措施系统化,保证了脱盐乳清粉的质量与安全。An application of food safety management systems in the desalted whey powder production was described. Prerequisite program was established. Thorough hazard analysis and risk assessments on the production line were conducted to forecast the potential hazards. Finally, two CCPs and eight CPs were identified, HACCP plan and operational prerequisite program respectively to control the CCPs points and CPs. The study on food safety management systems of the desalted whey powder processed could effectively control and eliminates potential baTards, make prevention measures systematically, guarantee the quality ofdesalted whey powder.

关 键 词：脱盐乳清粉 食品安全管理体系 危害分析 危害风险评估 

分 类 号：TS201.6[轻工技术与工程—食品科学]