Application of HACCP System in Ice Cream Production
In order to guarantee the quality and safety of ice cream,this paper analyzed the quality and safety management in the ice cream production process by HACCP system.Biological hazards,chemical hazards and physical hazards were analyzed,and 7 critical control points were identified:raw and auxiliary material reception,sterilization,homogenization,aging,freezing,CIP cleaning and disinfection system and storage,and HACCP plan was formulated on this basis.Through hazard analysis,critical control points were determined,critical limits were set,and HACCP system for ice cream quality control was established to provide reference for ice cream production management and food safety.
icecreamHACCP systemhazard analysiscritical control point
万方数据
维普
