HACCP体系在速冻猪肉生产流程中的应用
Application of HACCP System in the Processing of Quick-Frozen Pork
徐颖 1胡东青 1宋欣欣 1程果 1魏乃林 1周长桥1
作者信息
- 1. 青岛出入境检验检疫局,山东青岛266001
- 折叠
摘要
危害分析与关键控制点(HACCP)是国际上认可和接受的食品安全保证体系,主要是对食品中生物、化学和物理危害进行安全控制.运用HACCP管理体系的基本原理分析速冻猪肉加工工艺中潜在的危害及控制措施,确定关键控制点,建立HACCP质量管理体系,可以将速冻猪肉产品可能出现的危害降至最低程度,确保速冻猪肉的生产安全.
Abstract
Hazard Analysis Critical Control Point System (HACCP) is a internationally accreditated food safety assurance system,which carries out safety control in microorganism,chemistry and physics in food.Basic principles of HACCP quality control system were applied to analyze the potential hazard and control measures in the processing of quick-frozen pork.The critical control points were determined,and a HACCP quality control system was established,so as to reduce the risks in quick-frozen pork to the minimum level,and to ensure the production safety of quick-frozen pork.
关键词
速冻猪肉/危害分析/关键控制点/危害分析和关键控制点Key words
Quick-frozen pork/Hazard Analysis/Critical Control Point/HACCP引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据