The Application Of HACCP System In Dairy Enterprises

With the improvement of people’s living standard, the nutrition of dairy products value ismore and more people. However, in recent years, dairy food safety events are occurring, consumerconfidence fell sharply of dairy products, therefore improve food safety become the primary task ofdairy enterprises is of great urgency.HACCP (Hazard Analysis and Critical Control Point), the system is a special system in foodenterprises to implement safety management. In the food production process, the ultimate controleffect of food safety is determined by the comprehensive level of identify potential hazards. Foodindustrial enterprises have already realized the HACCP system in the aspects of superiority, sowidely recognized and used in the world..This article from the system planning, planning management duties, premise, theestablishment of HACCP plan (including five preparatory steps and the seven principles ofHACCP) four aspects, such as dairy company in ningbo area as an example, this paper mainlyintroduces the concrete application of the seven principles of HACCP system, and further discusseshow to in the process of dairy food safety management to establish an effective HACCP system. InNingbo area by different dairy companies research on the effect of HACCP system, and draws thefollowing conclusions: one, the implementation of the HACCP system is to promote the dairyenterprise management level of food safety is one of the most important management systems.Second, summed up the success for dairy enterprises to establish and implement HACCP system,improve the overall level of food safety management organization of the key factors are:(1) thefull participation of the leadership of the high-level system planning process plays a vital role.(2)Clear department personnel (especially HACCP team member) responsibility and authority in theHACCP system is the guarantee of system continues to run efficiently.(3) The premise of perfectand scientific planning, especially the GMP (good practice) and SSOP (sanitation standardoperating specification) is to develop and implement HACCP plan the basis and prerequisiteconditions. Five preparation steps (4) of the HACCP plan is detailed and accurate, and is theprecondition of HACCP plan to build the scientific nature and effectiveness, and fully understandand comply with the seven principles of HACCP establish HACCP plan, is the core of the HACCPsystem effectiveness.