纸杯装发酵酸乳生产过程的食品安全HACCP关键控制点判定

Fermented yogurt with paper cups production process of HACCP food safety critical control points analysis

HACCP是鉴别、评价和控制对食品安全只管重要的危害的一种体系,它能够预防控制、消除影响食品安全的生物性、物理性和化学性危害的有效分析方法,在纸杯发酵乳的生产中进行食品危害性分析,并按国家食品安全标准及内控标准进行关键值管控,并制定管控方法,可以确实提高纸杯发酵乳的食品安全程度,提升产品品质。可以据此结合生产实际制定质量管理体系并不断完善,对指导纸杯发酵乳制品的生产有重要意义。

HACCP is to identify, evaluate and control the harm of food safety just important to a system, it can eliminate influence of food safety control and prevention, the biological, physical and chemical hazard, effective analysis method in the paper cups in the production of fermented milk food hazard analysis, and according to the national food safety standards and internal control standards for key value controls, and control method, can really improve paper cups of fermented milk food safety degree, improve product quality. Can be combined with the actual production accordingly formulate quality management system and constantly improve, has important significance for guiding the production of paper cups fermented dairy products.