HACCP体系在搅拌型酸奶生产中的应用研究

摘要

On the basis of the GMP and SSOP, through the Hazard Analysis in the whole process of the yogurt, the preventive action to the hazards are put forward and the Critical Control Points are identiifed. The solutions and approaches of critical limit, monitoring, rectiifcation, record and veriifcation of CCP are formulated. HACCP system is applied in this product.%在GMP及SSOP基础上，通过对搅拌型酸奶生产工艺生产全过程进行危害分析，提出危害预防措施，确定关键控制点，并制定关键控制点的关键限值、监控、纠偏、记录和验证措施，建立了搅拌型酸奶HACCP体系。