HACCP体系在虾滑生产中的应用
Application of HACCP System in the Production of Shrimp Slider
欧朝接 1卢安根1
作者信息
- 1. 广西壮族自治区分析测试研究中心,南宁 530022
- 折叠
摘要
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.
Abstract
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.
关键词
虾滑/危害分析/关键控制点/HACCP体系/生产Key words
shrimp slider/hazard analysis/critical control point/HACCP system/production引用本文复制引用
基金项目
广西壮族自治区重点研发计划(桂科AB21220021)
广西壮族自治区直属公益性科研院所基本科研业务费专项(2022ACZ06)
出版年
2024
NETL
NSTL
万方数据