The Application of HACCP in the Production of Yogurt

Abstract

Abstract: The developmental direction of food is safe、healthy、high quality in 21 century. HACCP system is an effectiveand rational approach to the assurance of food safety. Based on the research on the application of HACCP in the production ofyogurt in this paper. The content of hazard analysis was analyzed, and critical control points were determined and a runningpattern of HACCP was formulated. The program of corresponding control values and monitor system was determined, so as topromote the management of production quality and ensure the safety of the products.

Key words: HACCP, hazard analysis, critical control point, yogurt, quality

QIAO Shu-Qing, ZHANG Jian-Jun, LIU Zhi-Guang. The Application of HACCP in the Production of Yogurt[J]. FOOD SCIENCE, 2004, 25(11): 452-456.

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The Application of HACCP in the Production of Yogurt

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