HACCP体系在巴氏杀菌乳生产中的应用  

Application of HACCP System in the Production of Pasteurized Milk

作　　者：马琳 MA Lin(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000

出　　处：《食品安全导刊》2024年第23期185-189,共5页China Food Safety Magazine

摘　　要：HACCP体系即危害分析与关键控制点体系,是一种对生产过程进行控制的管理体系,可以预防和降低食品安全风险,从而有效提升食品生产企业的食品安全管理水平。文章以某巴氏杀菌乳生产企业为示范研究,针对巴氏杀菌乳生产过程进行危害分析,确定生产过程中的关键控制点和关键限值,建立对关键控制点的监控、纠偏及验证程序,并提出预防控制措施。通过HACCP体系的应用,加强对巴氏杀菌乳生产过程的管理控制,保障巴氏杀菌乳质量安全。HACCP system is the hazard analysis and key control point system,is a kind of management system to control the production process,can prevent and reduce food safety risks,so as to effectively improve the food safety management level of food production enterprises.In this paper,we conduct the harm analysis of pasteurized milk production process,determine the key control points and key limits in the production process,establish the monitoring,rectifying and verification procedures of key control points,and put forward preventive control measures.Through the application of HACCP system,strengthen the management and control of pasteurized milk production process,so as to ensure the quality and safety of pasteurized milk.

关 键 词：HACCP 危害分析 关键控制点 巴氏杀菌乳 质量安全 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]