乳蛋白浓缩物生产中食品安全管理体系应用研究  

The Application of Food Safety Management Systems in the Production of Milk Protein Concentration

作　　者：郭雯[1] 郑冬梅[1] 冯丽荣 李晓东[1] 王建平 孙爱杰 

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,黑龙江哈尔滨150030 [2]黑龙江飞鹤乳业有限公司,黑龙江齐齐哈尔164800

出　　处：《食品研究与开发》2015年第8期110-114,共5页Food Research and Development

基　　金：国家科技部“十二五”科技支撑计划项(项目编号:2011BAD09B02)

摘　　要：本文依据ISO22000,研究食品安全管理体系在乳蛋白浓缩物生产中的应用。建立前提方案,并对乳蛋白浓缩物(MPC)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2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。乳蛋白浓缩物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,保证了乳蛋白浓缩物的质量与安全。In this work, an application of food safety management systems in the desalted whey powder production was described. Prerequisite program was established. A thorough hazard analysis and risk assessment on the production line were conducted to forecast the the potential hazards. Finally , two CCPs and two 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 MPC could effectively control and eliminates potential hazards , make prevention measures systematically , guarantee the quality of desalted whey powder.

关 键 词：乳蛋白浓缩物 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]