HACCP在婴儿配方奶粉中的应用

论文编号:SP064  论文字数:10308,页数:23

摘 要：本文首先介绍了HACCP体系和婴儿配方奶粉，并建立婴儿配方奶粉的工艺流程，通过生产线上的实际考察和学习，在对婴儿配方奶粉生产过程中各个流程过程进行生物性、化学性、物理性三个方面认真仔细的危害分析后，确定了原料验收、杀菌、金属检测、空罐灭菌和封合成型五个关键控制点。 通过分析这些关键控制点，建立操作限值和关键限值、CCP监控程序（对象、方法、频率、人员）、相关纠偏措施、有效的记录保持程序及验证程序，最后对此进行验证报告记录。婴儿配方奶粉生产过程中HACCP体系的建立可以有效的控制了婴儿配方奶粉生产过程中出现的一系列影响产品质量的危害点及产品质量事故的发生，保证了奶粉的品质，提高了企业的经济效益，使企业处于良性循环，在竞争中处于有利地位。

关键词：HACCP；婴儿配方奶粉；危害分析；关键控制点
Abstract: This paper introduce the sysetm of HACCP and infant formulas, establish the technological process infant formulas,through the production line of the practical investigation and study.with the analysis of the production of infant formulas on three aspects of biology,chemistry and physics, and with the research of relevent materials, the paper determine six important control points, including check and accept of raw materials, disinfection, spray drying, metal detection, sterilization of empty tin and seal moulding. With the analysis of these key control points, the paper try to build key restriction, CCP control process(objtects, mehods, frequency, staff), measurs of related deviation, effective record process, process of confirmation, and have related proving report. The establishment of HACCP system for the production of Infant formulas can control the damages and accidents of production, which can assure the quality of formula.Therefore the company can increase the economic benefit in positive cycle and than set up beneficial position in competition.

Keywords：HACCP;  infant milk formula; hazard analysis; critical control points 

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
            1.1 HACCP的概述及原理 1
            1.2 HACCP计划的实施过程及特点 2
            1.3婴儿配方奶粉 3
2. 婴儿配方奶粉的工艺流程 5
            2.1产品描述  5
            2.2 工艺流程图 5
 工艺说明及危害分析 6
            3.1原辅料验收 6
            3.2冷却净乳 7
            3.3贮存 7
            3.4预处理 7
            3.5预热 8
            3.6配料 8
            3.7均质 8
            3.8杀菌 8
            3.9浓缩 9
            3.10喷雾干燥 9
            3.11混合 9
            3.12金属检测 9
            3.13空罐灭菌 10
            3.14充氮罐装 10
            3.15封合、成型 10
            3.16入库、检验 10
            3.17运输、销售 10
关键控制点的确立并建立计划表 12
            4.1确定每个关键控制点的关键限值 12
            4.2确定每个关键控制点的监控系统 12
            4.3建立纠偏措施 14
            4.4建立记录保存系统 14
            4.5建立验证程序 14
对HACCP体系的验证报告 16
结论 16
致谢 18
参考文献 19