HACCP体系在无骨裹粉鳕鱼工艺中的应用
Application of HACCP System in the Processing of Boneless Cod Wrapped in Flour
王恒先 1吴飞 1戴秋萍1
作者信息
- 1. 浙江海洋大学东海科学技术学院,浙江舟山316000
- 折叠
摘要
以某食品公司生产的无骨裹粉鳕鱼为危害分析与关键控制点(HACCP)计划实施对象,应用HACCP原理,对无骨裹粉鳕鱼加工工艺的每个环节进行危害分析,确定了生产的关键控制点(CCP),并建立了完善的HACCP体系.最终确定原料接收、刺骨检查、辅料接收、裹粉、金属探测5个环节为关键控制点,分别设定了相应的关键限值、监控、纠偏措施、记录和验证.实践表明,应用该体系能够保证无骨裹粉鳕鱼的质量安全,提升产品声誉,从而提高企业的经济效益.
Abstract
Taking the boneless cod wrapped in flour which was produced by a food company as the HACCP program to implement the object , the principle of HACCP was applied to analyze every tache of the processing technology of the boneless cod wrapped in flour , and the critical control point (CCP) of the production was determined, and a perfect HACCP system was established.Finally, the 5 key links of raw material receiving, piercing inspection, auxiliary material receiving, powder wrapping and metal detecting are determined.The corresponding key lim-its, monitoring, corrective actions, records and verification are set up respectively.The practice shows that the system can guarantee the quali-ty and safety of the boneless cod wrapped in flour and improve the economic benefits of the enterprise .
关键词
无骨裹粉鳕鱼/危害分析与关键控制点/应用Key words
Boneless cod wrapped in flour/Hazard analysis and critical control point/Application引用本文复制引用
基金项目
浙江省大学生新苗人才计划项目(2016R411004)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据