Studies On The Control System Of Stirred Yogurt Production Quality

HACCP refers to a sort of preventive management system guaranteeing food security and sanitation. This thesis systematically briefs on HACCP in terms of definition and theory and its relationship with ISO22000 and ISO9001 and relevant applicable steps. Based on the author's years of working experience in it and his studies in the production of stirred yoghurt by Hunan Bright Paipai Co.,Ltd.and the actual situation of Peking Taizinai (Crown Prince Yogurt Drink) Low-temperature Yogurt Plant, he analysed some quality defects and their causes, brought forward a standard operating rules and offered his risk assessment of the existing and potential hazards in all sections of the entire food chain in producing stirred yogurt(ranging from inspection of such raw materials as raw milk prior to acceptance, storage, product processing, incoming of finished products, sale and after-sale services,etc), locating the CCPs(Critical Control Points) with tremendous influences upon the end products' safety (inclusive of quality) and providing corresponding corrective and preventive measures, designing an HACCP Plan about stirred yogurt production for medium and small-sized enterprises, analysing and summarizing the practical effects. Additionally, the thesis sets up on the basis of practical operational demands the outgoing inspection standard and limits of ex-factory discharge authority for the reference of dairy enterprises in their actual production for the sake of securing and standardizing product quality.