HACCP在果维饮料生产中的应用

Study on the Use of HACCP System in the Beverage of Syrup and Vitamin

本文探讨了HACCP系统在饮生产过程中的应用。通过危害分析,将控制化学性污染、微生物污染为主要目标,确定5个关键控制点,并对关键控制点进行观察和检验,建立和实施关键限值和关键点的监控程序,采取纠编措施,建立记录保持程序和验证程序,确保产品质量安全。

In this paper HACCP system was applied to produce vitamin and syrup beverage.The controls of chemical and germs pollution became important objective by hazards analysis.Five CCPs were determined and critical control points were observed and monitored,the system of critical control,monitor,verified and recording were established and carried out to ensure the security and quality of the production.