摘要
[目的]制定危害分析与关键控制点（ HACCP ）管理体系，为有效预防、控制或降低冷冻调理集体食品生产过程中可能出现的危害，从而提高产品的质量，确保舰艇出航食品安全卫生。[方法]依据HACCP 基本原理以及国家食品企业通用卫生标准、食品厂卫生规范、调理食品生产工艺和规范，对冷冻调理集体食品生产过程中的潜在危害进行系统分析。[结果]建立具体的控制措施，确定原料验收、烹调、真空包装和金属探测4个关键控制点（CCP），制定HACCP 计划实施有效的监控。[结论]HACCP 质量保障体系在舰艇食品供应站冷冻调理集体食品生产中的应用，能有效保障产品安全卫生，保障舰艇出航饮食质量。
Abstract
Objective] HACCP management system was established, so as to effectively prevent, control or reduce hazards in production process of frozen food, to improve products’ quality and ensure safety of vessels sailing food.[ Method] According to HAAP basic principle, general health standards for national food enterprises, food factory hygiene norms, food production processes and specifications, the potential hazards in production process of frozen collective food were analyzed.[Result] The specific control measures were established, 4 critical control points in-cluding raw material acceptance, cooking, vacuum packing and metal detection were determined, HACCP plan was formulated and effective mo-nitoring was implemented.[Conclusion] The application of HACCP in production of cold collective food can effectively ensure products safety and health.
国家科技期刊平台
NSTL
维普
万方数据