HACCP体系在粉末香精生产中的应用

Application of HACCP System in Powdered Flavor Production

为了保证粉末香精产品的质量安全,减少因产品质量安全风险而导致的企业经济和品牌信誉损失,将HACCP体系应用到粉末香精的生产中,根据生产工艺流程,对各个工序可能存在的潜在危害进行生物的、化学的、物理的危害分析,确定出关键控制点(CCP)和关键限值(CL),并制定预防措施,建立监控方法,将生产过程中的危害降低到最低程度,从而最大程度地提高粉末香精产品的质量和安全性。

In order to ensure the quality and safety of powdered flavor products, reduce the loss of enterprise economy and brand reputation caused by the product quality and safety risks, the HACCP system is used for powdered flavor production, according to the production process, the potential hazards of each process are carried out by biological, chemical and physical hazard analysis, determine the critical control points （CCP） and the critical limits （CL）, formulate the preventive measures, and establish the monitoring methods, the hazards in the production process are reduced to the lowest degree, so as to maximize the quality and safety of powdered flavor products.