摘要
[目的 ] 在超高温灭菌 (UHT)乳生产过程中建立危害分析和关键控制点 (HACCP)。 [方法 ] 参照国际食品法典委员会 (CAC)文件《HACCP原理及其应用准则》推荐的原理和程序 ,以及我国乳制品良好生产规范 (GMP)的要求 ,对原料、产品、人员、环境等对象的微生物指标进行一系列检测 ,并对生产加工过程进行危害分析 ,建立超高温灭菌乳生产HACCP体系。 [结果 ] 确立原料冷却贮存、设备管道就地清洗 (CIP)清洗、超高温灭菌、无菌灌装、封合成型等为关键控制点 ,制定了一套详细的HACCP计划。 [结论 ] 超高温灭菌乳生产过程中的危害得到控制 。
Objective To establish the hazard analysis critical control point(HACCP) system for the production of UHT milk. Method Continuous investigation of microbial indices on personnel,equipments,environments,raw materials,and finished products,as well as the hazard analysis on raw materials and processing technology in a model factory were carried out according to the instruction of'HACCP System and Guideline for Its Application'(CAC regulation) and regulation of our country 'Good Manufacturing Practice for Dairy Product Factory'. Results Critical control indices on holding and cooling of raw material,clean in place(CIP)in pipeline and equipment,ultra high-temperature treatment,sterile filling,sealing were established. Conclusion Establishment of HACCP system gives support to the safety control of ultra high-temperature treated milk.
出处
《上海预防医学》
CAS
2003年第2期68-71,共4页
Shanghai Journal of Preventive Medicine
关键词
超高温灭菌乳
生产流程
危害分析
关键控制点
Ultra high-temperature treated milk
Hazard analysis
Critical control
