Study On Application Of Hazard Analysis Critical Control Points On Liquid Dairy Products

To explore the feasibility, validity of hazard analysis critical control points system( HACCP) on liquid dairy products, ensure the edible safety of liquid dairy products, prevent food poisioning and foodborne diseases, we have chosen product line of sterilized milk in dairy product processing factory of ANYANG city, have made work flow diagram of sterilized milk and hazards analysis by field survey. We have made sure that the acceptance of the raw milk, cooling and storage, container and pipeline, cleaning in place (CIP) of filling can system, ultra high temperature sterilization, lowering temperature and cooling, packaging and sterilization, filling cans with asepsis and etc. were the critical control points by judging tree of critical control points method recommended by codex alimentarius commission (CAC). By establishing critical limits, setting up corresponding surveillance, and taking corresponding control measures aims at critical points, applying for HACCP management during whole product process of sterilized milk, the sanitation quality of sterilized milk was increased significantly, the numbers of bacteria clones were decreased obviously, and the valid period extended much longer. The study showed that HACCP management system was simple, feasible and efficient.