摘要
以固体饮料为研究对象,对生产过程中的各个工艺过程进行危害分析,确立了配料、预混和混合、金属异物探测、包装 4 个关键控制点,并制定了关键限值、监控计划及纠正措施,通过建立固体饮料HACCP体系,为固体饮料生产的质量安全控制提供参考.
Abstract
This article takes the solid beverage as the research object,analyzes the hazard factors in the production process,and four critical control points,namely,ingredients,pre-mixing and blending,metal foreign substance detection,and packaging,were established,as well as the critical limit values,monitoring plan and corrective measures,which provide a reference for the quality and safety control in the production of solid beverages through the establishment of the HACCP system for solid beverages.
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