关键词: 乳酸菌饮料; 危害分析; 关键控制点; 质量安全

Abstract: This paper reports the application of hazard analysis and critical control point（HACCP） system to the production of lactic acid bacteria fermented beverage.Hazard analysis is carried out for the whole production process to determine critical control points and corresponding solutions and approaches are proposed.The safety and quality of lactic acid bacteria fermented beverage can be ensured by effectively controlling hazards that may occur in the production process.?

Key words: lactic acid bacteria fermented beverage;hazard analysis;critical control point;quality and safety;