HACCP system in UHT milk production application
|School||Inner Mongolia University|
|Keywords||HACCP Hazard Analysis Critical Control Point UHT milk|
Hazard analysis and critical control point (HACCP) is in the international food industry in recent years the rise of a new quality assurance system to ensure food safety. This paper systematically introduces the basic theory of HACCP, HACCP system including the meaning, purpose, composition, principle, characteristics, application steps, etc. At the same time, combining the reality of yili company's production, analyzes the some quality defects of UHT milk products and the production of reason, to establish the quality control of UHT milk products production system, in view of the UHT milk series of products, from raw materials procurement, storage, production process, finished goods warehousing, outbound, product sales, after-sales service links such as hazard analysis, affecting the quality of the key points, and put forward the way to the solution. Since this system is a preventive control management system, it is better than traditional inspection alone has produced the quality of the product system to precise, energy-saving.