【摘要】 为提高冰激淋的卫生质量 ,选取了一家大型冷饮厂的奶油冰激淋生产线作为HACCP研究对象。在冷冻饮品GMP的基础上 ,按照WHO FAO发布的《HACCP系统及其应用导则》 ,综合生产工艺和实验室分析 ,确定其危害因素和关键控制点 ,研究结果显示冰激淋生产中的主要危害为菌落总数和大肠菌群超标。杀菌过程和老化过程为关键环节控制点 (CCP)。采取适宜的干预措施后 ,菌落总数下降 81 0 % ,大肠菌群由 90～ 15 0MPN 10 0mL控制到 <30～ 4 0MPN 10 0mL ,能够保障冰激淋的食用安全性。更多还原

【Abstract】 In order to improve the hygienic quality of ice cream, the HACCP system was applied in a big ice cream producing factory. On the basis of GMP and the “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application” issued by WHO/FAO, the hazard factors and critical control points along the entire chain were determined. The results showed that coliform group and total bacteria count beyond the criteria were the main hazard factors. The critical control points were disinfection and “afterripening” of raw material . The total bacteria count dropped by 81% and the coliform group decreased from 90～150 MPN/100 mL to 30～40 MPN/100 mL, due to the appropriate measures based on the HACCP guidelines were taken. Therefore, The safety of ice cream during the production can be enhanced by HACCP system.更多还原