The Empirical Analysis on Small Dairy Industries Product Control System Based on HACCP
|Keywords||food production Hazard analysis critical control point (HACCP) quality control system|
Hazard analysis critical control point, or HACCP is a systematic approach to food safety that identifies, evaluates and control critical hazards. It is considered to be the most effective managerial systematic approach to ensure food safety. The science-based HACCP is used in the production process to define the step and key control point where problems are prone to happen by analyzing hazards, so that precautions can be taken to eliminate unqualified products in the production process, and fewer refusal or abandoned products at production terminal being realized. Therefore it reduces the risks to produce and sell unsafe products. This systematic approach is easy, reasonable and effective to apply to several categories of food industries.HACCP is basically used only by large dairy industries in China now. This paper aims to build up a HACCP model for China’s small dairy industries with thorough analysis on HACCP theory, so that the product quality can be improved. This paper draws a conclusion by qualitative analysis both theoretically and empirically. It first introduces the theory of HACCP, reviews the development and application of HACCP system. On the basis of understanding HACCP theory comprehensively, it constructs the food safety quality control system for small dairy industries. Then it chooses a sample industry Henan three color pigeons dairy corporation limited to testify in Nanyang. Finally, it draws a conclusion that, the application of this control system testifies good effects in process control, end-product quality and benefits. As a result, it shows the effectives and applicability of this quality control system in improving small diary industries product quality.