HACCP体系在乳品企业中的应用研究

发布时间：2019-03-30 19:42

【摘要】：随着人们生活水平的提高，人们对乳制品的营养价值给予了充分的认可。但是，由于近年来经常发生的乳品食品安全事件，使消费者对乳制品的安全失去了信心，因此提升乳品安全成为乳品企业急需攻破的堡垒。 HACCP（英文为Hazard Analysis and Critical Control Point），该体系是在食品企业实施安全管理的专用体系。在食品的生产过程中，食品安全的最终控制效果是由识别出潜在危害的全面程度决定的。食品工业企业已经认识到了HACCP体系在此方面所具有的优越性，所以在国际上被广泛认可和采用。本文从体系策划、管理职责、前提计划的制定、HACCP计划的建立等四个方面入手，以及核心包括七个原则为理论基础，，以宁波地区某乳业公司为例，重点介绍HACCP体系的具体应用，深入探讨了如何在乳品食品安全管理过程中建立一套行之有效的HACCP体系。通过对宁波地区不同乳品企业HACCP体系应用效果的研究，得出了以下结论：一、HACCP体系的实施可以提升乳品企业食品安全管理水平。二、总结出影响乳品企业成功建立和实施HACCP体系、改进组织整体食品安全管理水平的关键因素有：①在体系策划过程中高层领导的充分参与起着至关重要的作用。②明确HACCP体系中各部门人员的职责和权限是体系持续有效运行的保障。③制定完善并科学的前提计划，尤其是GMP（良好操作规范）和SSOP（卫生标准操作规范）是制定和实施HACCP计划的基础和前提条件。④HACCP计划的五个预备步骤是否详细、准确，是HACCP计划建立的科学性和有效性的前提，而充分理解和遵守HACCP的七个原则建立HACCP计划，是HACCP体系有效性的核心所在。
[Abstract]:With the improvement of people's living standards, people have given full recognition to the nutritional value of dairy products. However, due to the frequent dairy food safety incidents in recent years, consumers have lost confidence in the safety of dairy products, so improving dairy safety has become a fortress urgently needed by dairy enterprises. HACCP (Hazard Analysis and Critical Control Point),) this system is a special system for implementing safety management in food enterprises. In the process of food production, the ultimate control effect of food safety is determined by the overall level of identification of potential hazards. Food industry enterprises have recognized the superiority of HACCP system in this respect, so it has been widely recognized and adopted in the world. This paper starts from four aspects: system planning, management responsibility, premise plan formulation, HACCP plan establishment, and the core including seven principles as the theoretical basis. Taking a dairy company in Ningbo as an example, this paper mainly introduces the concrete application of HACCP system. This paper discusses how to establish a set of effective HACCP system in dairy food safety management. Based on the research on the application effect of HACCP system in different dairy enterprises in Ningbo, the following conclusions are drawn: first, the implementation of HACCP system can improve the level of food safety management in dairy enterprises. Second, it summarizes the successful establishment and implementation of the HACCP system in dairy enterprises. The key factors to improve the overall food safety management level of the organization are: (1) the full participation of high-level leaders in the system planning process plays a vital role. (2) it is clear that the responsibility and authority of each department in the HACCP system is the system. The guarantee of continuous and effective operation. 3. Draw up a perfect and scientific prerequisite plan, In particular, GMP (good practice) and SSOP (hygienic Standard practice) are the basis and prerequisite for the development and implementation of the HACCP plan. 4is the five preparatory steps of the HACCP plan detailed and accurate? It is the premise of the scientific and effective establishment of the HACCP plan, and fully understanding and abiding by the seven principles of the HACCP to establish the HACCP plan is the core of the effectiveness of the HACCP system.
【学位授予单位】：宁波大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：F416.82;F203

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