Application Of HACCP In TetraFino Milk Production

As a new kind of quality assurance system for food safety, in recent years Hazard Analyses and Critical Control Point (HACCP) is very popular among international food industry. It is a preventive management system which can assure food safety and food hygiene. HACCP system means using some theories and techniques (such as food technology, microbiology, chemistry & physics, quality control, and hazard assessment, etc.) to analyses existing or potential hazards during production process, trying to find some critical control points (CCP) which may influence final products' quality greatly, and taking preventive/control or rectifying measures to control hazards in advance. This system can maximally reduce the danger for customers to contact harmful disqualified products, and efficiently control food safety & food hygiene. This thesis introduces some basic theories of HACCP, together with some production situations of some JinChuan plant of YILI GROUP analyses several types of quality defects of UHT TetraFino pure milk, and describes the processes of hazard analyses made in the sections of raw material purchase & storage, products production, finished products storage & distribution, marketing, as well as after-sale service. This thesis includes some contents about how to find critical points for products' quality, how to set up our own HACCP system. During the research period, some information of serious accidents in certain plant during recent two years were collected, and the cause of the accidents which would influence the functions of the system was analyzed according as the CCP of sterilefilling step and production record. Finally, the factor which effected HACCP system was found. During the production, the CCP were managed in different grade, there is a good effect in quality control.