HACCP在红枣酸奶中的应用

HACCP在红枣酸奶中的应用HACCP在红枣酸奶中的应用ApplicationofHACCPinredjujubeyogurt任帅10102714食质101HACCP在红枣酸奶中的应用HACCP在红枣酸奶中的应用摘要红枣酸奶是以优质酸奶为基础，添加新鲜红枣汁制作而成，保留了酸奶的原有营养成分，新增加了红枣的营养元素及滋补功能，味道香浓，营养丰富，是一款少皆宜的创新型保健饮品。HACCP（危害分析与关键控制点）质量控制体系是近年国际食品行业公认的保障食品安全的一种预防性食品质量安全体系。它建立在有效实施GMP和SSOP的基础上，通过对食品生产整个过程进行危害分析，确定影响食品安全的几个关键环节，设定关键控制点，并进行严格地控制，将食品生产、贮存，销售过程中可能存在的潜在危害消除或降低到可接受的安全水平。从目前食品工业的国际形势来看，无论是国外还是国内，食品行业应用HACCP，已经成为一种趋势和必然。制定HACCP计划表必须要满足几个前提条件：GMP和SSOP，人力资源保障计划，原辅料和直接接触食品的包装材料安全卫生保障制度，召回与追溯体系，设备设施维修保养计划。如果缺少这几个基础条件，HACCP体系的建立将失去意义。企业要组织相关技术管理人员成立HACCP小组，负责制定、实施符合企业实际的HACCP计划，并加以验证。将HACCP运用到新型酸奶饮品—红枣酸奶中是企业的需要，也是对消费者负责的一种态度。本论文依据HACCP的七个原理，建立HACCP计划表。从原料奶的验收、配料与标准化、均质、巴氏杀菌、降温、接种发酵剂、冷却、灌装到冷藏，将红枣酸奶的生产全过程进行危害分析，确定了五个关键控制点：即原料乳的验收，配料，杀菌，接种、发酵，灌装，并设定了关键限值，对关键控制点进行有效监控，并对可能发生的限值偏离及时采取纠偏措施，并提供后期验证程序，保障红枣酸奶最终产品的卫生安全、质量优异。关键词：红枣酸奶，HACCP，食品安全HACCP在红枣酸奶中的应用ApplicationofHACCPinredjujubeyogurtAbstractRedjujubeyogurtismadeofhighqualityyogurtasthefoundation,addingfreshredjujubejuice.Itretainstheoriginalyogurtnutritionalingredients,addstheredjujubenutritionelementsandnourishingfunction.Ithastheflavorfragrant,nutrient-rich,isaninnovativehealthdrinksthatyoungandoldloves.HACCPqualitycontrolsystemis,inrecentyears,internationalfoodindustryrecognizedguaranteefoodsecurityofakindofpreventivefoodqualitysecuritysystem.ItisbasedontheeffectiveimplementationofGMPandSSOPbasistodeterminetheimpactoffoodsafety,severalkeylink,setthekeycontrolpoint,andstrictlycontrol,foodproduction,storage,salesprocesspossibleexistenceofpotentialhazardtoeliminateorreducetotheacceptablelevelofsafety.FormulatingHACCPschedulemustmeetseveralpremiseconditions:GMPandSSOP,humanresourcesecurityplan,rawmaterialsanddirectcontactwithfoodpackagingmaterialssafetyandhealthsecuritysystem,recallandtraceabilitysystem,equipment,facilitiesmaintenanceplan.Iflackingofthisafewbasicconditions,theestablishmentofHACCPsystemwillloseitsmeaning.TheenterprisetoorganizetherelatedtechnicalmanagementpersonnelHACCPestablishedteam,isresponsiblefortheformulation,implementationconformtotheenterpriseactualHACCPplanandverified.TheHACCPisappliedtothenewyogurtdrink-redjujubeyogurtistheneedoftheenterprise,alsoisakindofresponsibletoconsumerattitude.Redjujubeyogurtproductionprocesshazardanalysis,todeterminethefivekeycontrolpoint:namelyrawmilkacceptance,ingredients,sterilization,inoculation,fermentation,filling,andsetthekeylimitvalue,thekeycontrolpointforeffectivemonitoring,andforpossiblelimitdeviationtaketimelyrectificationmeasures,andprovideafter-salesvalidationprocedures,securityredjujubeyogurttheendproductofhealthandsafety,thequalityisexcellent.Keywords:Redjujubeyogurt,HACCP,FoodsafetyHACCP在红枣酸奶中的应用目录1前言...................................................11.1红枣酸牛奶简介................................................................................................................11.2HACCP体系的研究概况..................................................................................................22HACCP概述............................................22.1HACCP的七个原理..........................................................................................................22.1.1危害分析（HazardAnalysis—HA）.....................................................................22.1.2确定关键控制点(CriticalControlPoint—CCP)....................................................32.1.3确定与各CCP相关的关键限值（CL）..............................................................42.1.4确立CCP的监控程序，应用监控结果来调整及保持生产处于受控................42.1.5确立经监控认为关键控制点有失控时，应采取纠正措施(CorrectiveActions).42.1.6验证程序(VerificationProcedures).........................................................................42.1.7记录保持程序(Record-keepingProcedures)..........................................................52.2HACCP与GMP、SSOP之间的关系.............................................................................62.2.1HACCP和GMP、SSOP是相互协调、互为补充而又相互独立的体系..........62.2.2HACCP是GMP、SSOP对食品安全控制手段的发展......................................73红枣酸奶中HACCP管理体系的建立.......................73.1HACCP计划建立的前提条件..........................................................................................73.2建立HACCP小组............................................................................................................83.3产品特性描述....................................................................................................................83.4产品预期用途....................................................................................................................93.5产品生产工艺流程图........................................................................................................93.6红枣酸奶的指标体系......................................................................................................103.7酸奶生产过程中的危害分析（HA）............................................................................103.7.1原料奶验收...........................................................................................................103.7.2配料与标准化.......................................................................................................103.7.3均质........