基于HACCP的软胶囊生产过程质量控制
目的 建立软胶囊生产过程质量控制的系统性方法。方法 运用HACCP原理对软胶囊生产过程进行危害分析, 并在危害分析的基础上, 考虑体系要求、法规要求和顾客的需求, 从人、机、料、法、环各方面进行质量风险分析。结果 制定出详尽的软胶囊产品的过程质量控制计划, 利用此控制计划可系统控制软胶囊生产过程可能的质量风险。结论 基于HACCP的过程质量控制计划使软胶囊生产过程的质量控制标准化、系统化, 有助于提升经济效益。
Objective To establish a systematic approach of production process quality control of soft gel product. Methods Hazard analysis was applied on soft gel health food production process according to HACCP principle, and took the requirement of quality system, regulatory and customer into consideration, and the quality risk from the aspects of human, machine, material, method and environment were analyzed. Results Detailed quality control plan of soft gel health food were developed, which could control the quality risk of production process systematically. Conclusion The quality control plans based on HACCP made the quality control of soft gel product standardized and systematized, and enhanced economic efficiency.
标题：基于HACCP的软胶囊生产过程质量控制
英文标题：Production process quality control of soft gel product based on HACCP
作者：
黄玲 汤臣倍健股份有限公司
中文关键词:HACCP,软胶囊,质量控制,
英文关键词:HACCP,soft gel product,quality control,
发表日期：2016-06-08
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