应用危害分析及关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系的基本原理,结合虾滑的实际生产工艺,对生产过程中可能存在生物的、化学的、物理的危害进行分析和评估,最终确定原辅料验收、调味、金属探测3个关键控制点,并制定相应的预防和控制措施,体系的运用可以有效、全面、系统地监控虾滑产品的质量,确保食品安全.
Application of HACCP System in the Production of Shrimp Slider
Based on the basic principle of Hazard Analysis and Critical Control Point(HACCP)system,combined with the actual production process of shrimp slip,the biological,chemical and physical hazards that may exist in the production process were analyzed and evaluated.Finally,three critical control points of raw material acceptance,flavoring and metal detection were determined,and corresponding prevention and control measures were formulated.The application of the system can effectively,comprehensively and systematically monitor the quality of shrimp slip products and ensure food safety.
shrimp sliderhazard analysiscritical control pointHACCP systemproduction
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