HACCP系统在液态乳制品生产中的应用研究

Research on Application of HACCP System in Liquid Dairy Production

本研究旨在探讨危害分析和关键控制点(Hazard Analysis and Critical Control Points,HACCP)系统在液态乳制品生产中的应用及其对食品安全的提升效果。通过选择一条具有代表性的液态乳制品生产线,并对生产过程中的各关键环节进行危害分析、确定关键控制点、建立关键限值以及实施监控与纠正措施,验证了HACCP系统在液态乳制品生产中的有效性。结果表明,HACCP系统的实施明显降低了产品的菌落总数,未检出致病菌,化学残留检测合格。对比分析显示,HACCP系统在提高液态乳制品食品安全性方面的效果显著,具有较高的可行性和实用性。

This study aims to explore the application of Hazard Analysis and Critical Control Points(HACCP)system in the production of liquid dairy products and its effect on improving food safety.The effectiveness of the HACCP system in liquid dairy production was verified by selecting a representative liquid dairy production line,conducting hazard analysis on each key link in the production process,determining key control points,establishing critical limits,and implementing monitoring and corrective measures.The results showed that the implementation of the HACCP system significantly reduced the total bacterial count of the product,no pathogenic bacteria were detected,and the chemical residue detection was qualified.Comparative analysis shows that the HACCP system has a significant effect on improving the food safety of liquid dairy products,and has high feasibility and practicality.