HACCP体系在冰淇淋生产中的应用

doi:10.12377/1671-4393.24.10.18

China Dairy ›› 2024, Vol. 0 ›› Issue (10): 103-109.doi: 10.12377/1671-4393.24.10.18

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Application of HACCP System in Ice Cream Production

LIU Liping¹, FU Yongmeng¹, XIA Zhongyue^1,2, SONG Yanmei^1,2

¹New Hope Dairy Co.,Ltd.,Chengdu Sichuan 610023;
²Dairy Nutrition and Function Key Laboratory of Sichuan Province,Chengdu Sichuan 610023

Online:2024-10-25 Published:2024-11-08

Abstract

Abstract: 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.

Key words: ice cream, HACCP system, hazard analysis, critical control point

LIU Liping, FU Yongmeng, XIA Zhongyue, SONG Yanmei. Application of HACCP System in Ice Cream Production[J].China Dairy, 2024, 0(10): 103-109.

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