Application Of HACCP In Stirred Yoghurt With Fruit Particles

Hazard Analysis and Critical Control Point (HACCP) is has become an effective guarantee system for food safety in the world in recent years. Establishment of HACCP system about stirred yoghurt with fruit particles was studied, which based on the research in a Yoghurt factory and combining with Real Production System of Series Products of stirred Yoghurt with fruit particles. The production was analyzed based on the GMP and SSOP, with 7 principles of HACCP system through experiment and documents confirmed 5 hazard analysis critical control point designed of HACCP program of applications in production process and set up HACCP safe quality control system. The Chief Quality Point was made for this product contrast stages of the quality management.The effective operating procedure and standard showed a good effect based on HACCP, such as corrected deviation and defects in the current system, proposed preventive improvement measures, eliminated potential hidden troubles, improved quality of yoghurt and decreased cost.