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 Wysłany: Nie 11:33, 20 Lut 2011 Temat postu: converse pas cher Yoghurt production application o |
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Yoghurt production application of HACCP
Training of personnel operating the front foot, hand disinfection of bacteria cold refrigeration temperature 0IO ~ C to grasp the situation of health knowledge, practices properly regulate the temperature of each batch of visual preparation of disinfectant hand. Person in charge of supervision and inspection, and steam, UV sterilization records and check the view purifier functioning 1 / batch of the operator to adjust the temperature, time and accurate testing, operating strain purification, staff to adjust the temperature, time and accurate preparation of CCP is responsible for re-, re-human consumption drug; UV germicidal lamp producing timely replacement of the negative re-sterilized before filling between the person in charge of assessing the temperature at any time to check the temperature of preparation time record the concentration of disinfectant and disinfection time. Vapor, ultraviolet disinfection and sterilization time time record cleaner head of the functioning of training records for each employee laid off to re-training test results view sterilization temperature and time record view records, sterilization temperature and time records and record audit records view disinfection operation of purification equipment responsible person specifically responsible for assessing the situation 1 /, J, when the refrigerator is opened when the tube rose to record the temperature 4'C, machinery view the inspection record management personnel before operating the machine functioning temperature recorded, the machine is functioning properly 2O �� ChineseFoodSanitatitmantiHmlthvd. 2No. 3 (SumNo.4),[link widoczny dla zalogowanych], m. 2004 'China Health Management> Vol 2,[link widoczny dla zalogowanych], 3 (4 total) in June 2004 to monitor the work of research results and 3 verify the results of HACCP HACCP Management 3.1 Monitoring the implementation of the system, can effectively eliminate or reduce the production processes of microorganisms,[link widoczny dla zalogowanych], microbial indicators to ensure compliance GB2746.1999 yoghurt product requirements and improve the quality of health yoghurt (see Table 3). Table 3 before and after the implementation of HACCP-related indicators for monitoring the results of production processes of raw milk, after sterilization,[link widoczny dla zalogowanych], fermentation,[link widoczny dla zalogowanych], yoghurt products, equipment and container processing sectors, the operator hand, filling the air between the bacterial count, coliform bacteria before and after the implementation of HACCP There was a significant difference (t test P <0.01), raw milk, after sterilization, fermentation, the finished yoghurt mold, yeast before and after the implementation of HACCP significant difference (t test, P <0.01). 3.2HACCP verify the results in the implementation of HACCP management system after 3 months, the research team conducted a monitoring of the plant yoghurt validation results show that the production process in the plant critical control point (CCP) for the effective control and proof of the log file by the HACCP system is operating well, from time to time random sampling of 4 batches, the results of microbial products and the various physical and chemical indicators are in line GB2746.1999 requirements. 4 Summary 4.1 HACCP principles and methods of use, we conducted a detailed process of yoghurt production and comprehensive investigation and analysis, hazard analysis critical control point using the decision tree to determine raw material inspection, sterilization, fermentation, refrigeration, processing equipment and packaging materials disinfection, and aseptic filling environment for the critical control points. This study showed that the CCP to implement these control measures can reduce the pollution of yoghurt in the risk factors, the production processes of micro-organisms can be eliminated or reduced to acceptable levels and improve the rate of qualified products to prevent foodborne diseases. Therefore we think that yoghurt manufacturers to establish and improve internal rules and regulations on the basis of the implementation of HACCP systems management, health quality of their products can meet the national standards, reduce production costs, the health monitoring by the monitoring of the final product to the right the transfer of supervision of the entire production process. Other enterprises to implement HACCP management can reduce costs, increase profits, is a well-established quality control and improve the health supervision levels. 4.2HACCP must be built on the basis of GMP and SSOP can be effectively run. If the enterprise GMP, SSOP perfect, then, HACCP critical control points also can be reduced, such as processing equipment, container cleaning and sterilizing, filling the environment, aseptic and other control points, if any, GMP, SSOP strict control, may be included in HACCP plans .
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