HACCP在灭活发酵乳饮料中的应用

Application of HACCP on Inactivated Fermented Milk

依据HACCP(危害分析及关键控制点)的原理和方法在灭活发酵乳饮料的生产质量安全控制方面的应用研究,分析了生产过程中的危害因素,确立了5个工序为CCP(关键控制点),及3个工序为PP(必备条件程序),并制定了相应的控制方法和纠正措施,保证了产品安全。

Based on HACCP principle and methodology ,the experiment has made through application on safety quality control system of inactivated fermented milk drinking production, Though conducting hazard analysis 5 procedures as CCP, 3 produces as PP and eventually a complete HACCP plan which assure the safety of inactivated fermented milk.