乳蛋白浓缩物生产中食品安全管理体系应用研究

摘要

本文依据ISO22000，研究食品安全管理体系在乳蛋白浓缩物生产中的应用。建立前提方案，并对乳蛋白浓缩物（MPC）生产流程进行危害分析和危害风险评估，有预见性的预测潜在危害和显著危害，最后分析确定了2个CCP点与2个CP点，分别制定HACCP计划与操作性前提方案对显著危害和潜在危害进行控制。乳蛋白浓缩物生产中食品安全管理体系的建立，可以有效控制和降低可能引入危害的风险，使预防措施系统化，保证了乳蛋白浓缩物的质量与安全。%In this work, an application of food safety management systems in the desalted whey powder production was described. Prerequisite program was established. A thorough hazard analysis and risk assessment on the production line were conducted to forecast the the potential hazards. Finally , two CCPs and two CPs were identified, HACCP plan and operational prerequisite program respectively to control the CCPs points and CPs. The study on food safety management systems of MPC could effectively control and eliminates potential hazards , make prevention measures systematically , guarantee the quality of desalted whey powder.