为保障冰淇淋的质量与安全,本文运用HACCP体系分析冰淇淋生产过程中的质量安全管理,分析生物性危害、化学性危害、物理性危害,确定7 个关键控制点：原辅材料接收、杀菌、均质、老化、凝冻、CIP清洗消毒系统、入库,在此基础上制定HACCP计划。通过危害分析,确定关键控制点,设定关键限值,建立冰淇淋质量控制HACCP体系,为冰淇淋的生产管理和食品安全提供参考。
In order to guarantee the quality and safety of ice cream,this paper analyzed the quality and safety management in the ice cream production process by HACCP system. Biological hazards,chemical hazards and physical hazards were analyzed,and 7 critical control points were identified：raw and auxiliary material reception,sterilization,homogenization,aging,freezing,CIP cleaning and disinfection system and storage,and HACCP plan was formulated on this basis. Through hazard analysis,critical control points were determined,critical limits were set,and HACCP system for ice cream quality control was established to provide reference for ice cream production management and food safety.
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