【摘要】 为了保障学生豆奶的卫生安全 ,选择某一公司的学生豆奶生产线作为HACCP研究对象。在GMP的基础上 ,通过危害分析 ,确定黄豆浸泡、高温加热、超高温灭菌、包装、冷藏为关键控制点。对关键控制点分别制定了适宜监控的关键限值 ,采取了纠偏行动。由于实施HACCP系统这一管理模式 ,全市 8万多名学生食用豆奶一年多未发生因食用该公司生产的学生豆奶而引起食物中毒。更多还原

【Abstract】 In order to guarantee the food safety of the soy milk for students, the producing line of a company was selected for the study of the efficacy of the system of HACCP. On the basis of the GMP and hazard analysis, the soybean soaking, high temperature heating, super high temperature sterilization, packing and cold storage were determined as the critical points. The suitable critical limits were established and corrective actions were taken to control each point. The results showed that after the operation of the system of HACCP, there was no food poisoning caused by the soy milk produced by this company happened in more than 80 000 students in Putian city.更多还原