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目的研究HACCP体系在提高乳制品卫生质量方面的实施效果,为改善酸牛乳质量管理提供依据。方法以本市1家中型乳品厂的凝固型酸牛乳生产过程作为研究对象,运用HACCP的原理,找出酸牛乳生产过程中所有可能危害,确定关键控制工序以及适宜的纠偏措施。结果HACCP体系在凝固型酸牛乳生产过程应用后,产品合格率由实施前的81.3%提高到98.2%。结论HACCP体系是一种比较理想的食品卫生安全预防控制系统[1]。HACCP体系能较好保证酸牛乳质量,并为提高酸牛乳质量提供了方法和依据。
Objective To study the implementation effect of HACCP system in improving the hygiene quality of dairy products and provide the basis for improving the quality control of yogurt. Methods Taking the coagulation type yoghurt production process of a medium dairy factory in this city as the research object, the principle of HACCP was used to find out all the possible hazards in the yoghurt production process, and to determine the key control process and the appropriate corrective measures. Results After HACCP system was applied in the coagulation yoghurt production process, the passing rate of products increased from 81.3% before implementation to 98.2%. Conclusion HACCP system is an ideal food hygiene and safety prevention and control system [1]. HACCP system can better ensure the quality of yogurt, and to improve the quality of yogurt provides a method and basis.