Application Of HACCP To Dairy Production

The Hazard Analysis and Critical Control Point (HACCP)which has been developed and used in the food industry is a new quality-guarantee system to assure the food safety. The paper systematically presents the fundamental theory on HACCP, including HACCP implication, purpose, component part, principles, special feature, application steps, Combining with the practice of Sanyuan Food .Co. Ltd. We analysis common quality defects of stirred yogurt and UHT chocolate milk. Quality control system on these two products, from raw purchasing, and storage, manufacture to product storage, sale and service, was established.. For this system is a preventive control system, compared with traditional testing system., it is more accurate and energy-saving.