HACCP体系在乳制品生产中的应用

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Abstract： The purpose is to apply the hazard analysis and control point （HACCP） system in the production process of sterilized milk （pure milk） at room temperature， so as to achieve systematic control of significant hazards， ensure that these hazards are eliminated， or reduced to an acceptable level， thereby ensuring food safety. In this paper， according to the seven application principles of the HACCP system， key control points are determined to provide a basis for formulating HACCP plans and prevention and control measures. Based on the seven application principles of the HACCP system， this article identifies the key control points during the processing of room temperature sterilized milk （pure milk）， formulates corresponding corrective actions， establishes prevention and control measures， thereby eliminating food safety hazards and providing scientific basis and methods for preventing food safety incidents.

Keywords： hazard analysis and control point system; dairy production; prevention and control measures

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