危害分析与关键控制点(HACCP)在巴氏杀菌乳生产中的应用研究

Study on Hazard Analysis and Critical Control Point System in Pasteurized Milk Processing

按照HACCP计划的基本原理对巴氏杀菌奶生产工艺进行危害分析,确定生产工艺的关键控制点和监控跟踪程序,并比较了实施HACCP体系前后其微生物数量、质量缺陷和产品损耗等情况。结果表明:实施HACCP体系后,巴氏杀菌乳的质量缺陷率降低36.3%,平均补损率降低62.2%,实施效果显著。

According to the basal principles of HACCP plan, the hazard analysis was taken. The critical control points and monitoring precedure were ensured as well as microbe amount. The qualities limitation and product waste of pasteurized milk were compared before and after the astabtishment of HACCP system in this paper. The result showed that the ratio of pasteurized milk qualities limitation and average filled damage were decreased by 36.3% and 62.2% respectively, It trod obviously significant effect on pastettrized milk.