Management System Establishment And Application Research Of HACCP In MN Future Star Nutritional Juice Yoghurt Drink

The development status of dairy products and HACCP system at home and abroad were analyzed on the basis of fully consulting relevant literature in this paper.According to the implementation guidelines of HACCP of food enterprises and the actual production situation of Mengniu Dairy Tai’an Co.,Ltd.,the HACCP control and management system of MN future star nutritional juice yogurt beverage was established.According to the production process,the hazards of each process were analyzed,key control points were identified,key limit values were established and corrective measures were formulated to prevent the problem before it occurs.According to the basic principle of HACCP,the HACCP team was established.The HACCP team was responsible for formulating the HACCP plan and its implementation and verification.The HACCP system team members were conducted on HACCP knowledge,laws,regulations,production practices,and health standards.To ensure that HACCP team members have the ability to establish HACCP food safety and security systems,there is also a need to train all employees in HACCP basics to ensure that all employees understand and correctly implement the programs designed in HACCP.The HACCP working group went deep into the production line to understand in detail the production process of the product.On this basis,the production process flow chart of the product was drawn,and the on-site verification was carried out after the production completed.Use the logical reasoning method of the determination tree to determine the key control point(CCP)in the HACCP system.The application of the decision tree should be flexible and other methods can be used if necessary.Each key control point will have one or more controls to ensure prevention,elimination or reduction of identified significant hazards to acceptable levels.Each control measure must have one or more corresponding key limits.Selected the key limit values for the two confirmed CCP points,CCP1-Pasteurization(hyperpasteurization),hyperpasteurization temperature ≥ 119 °C,flow rate: ≤ 8000L/H(pasteurization rated capacity),operating limit:sterilization temperature: 121 ± 2 °C,Flow: ≤ 8000 L / hour.CCP2-tunnel sterilization:According to the microbial requirements in GB/T21732,the product shall not be subject to microbial breeding due to packaging damage during the shelf life.Tunnel sterilization: Keylimit values: temperature ≥ 90 °C,sterilization time ≥ 10 minutes,operating limit values:temperature 90-94 °C,sterilization time 10-12 minutes sterilization conditions,and then cooling.The four identified OPRP points(pasteurization,lead weight,filtration,and equipment cleaning)were verified and all met the requirements.The HACCP plan should be established and appropriate corrective measures should be established in advance for each key control point to be implemented in case of deviation.Establish validation,review,and inspection procedures to determine whether HACCP is running correctly.Validation procedures include the validation of CCP and the validation of HACCP systems,and eventually establish files and records.Since the implementation of HACCP in 2018,MN Dairy has significantly improved the quality of its products,with a 100 % pass rate from the factory.Since its establishment,there have been no food safety and quality problems,and consumers have continued to provide quality monitoring of dairy products.For dairy production and processing companies,HACCP system is a very practical management system,it can go deep into each team,each operation step and.can really start from the root,improve product quality and food safety,enhance the competitiveness of enterprises.