摘要
通过对某食品厂罐装牛奶生产线的工序、设备及环境中微生物污染状况的检验,及对整个生产流程进行危害分析(HA),确定了调理、UHT高温灭菌和二次杀菌3个工序为关键控制点(CCP),并提出严格的质量监控措施,建立HACCP管理体系,以保证出厂产品的安全性,从而进一步提高罐装牛奶在市场上的竞争能力。
This study was produced to analyze hazards on the milk proceeding line by monitoring the microbe's contamination in a food factory.3 steps (Condiment,Ultra high temperature sterilization and second sterilization) were identified the critical control points (CCPs) with carrying on critical corrective action for the product's quality.The quality administrative system of hazard analysis critical control point (HACCP) was built up to ensure safety for consumers and raise the competitiveness of products in the market.
出处
《中国乳品工业》
CAS
北大核心
2003年第1期34-37,共4页
China Dairy Industry
基金
南京师范大学教育基金项目(211040A901)
