HACCP在烤海苔生产中的应用
Application of HACCP in the Production of Roasted Seaweed
周永波 1李健 2张铃玉 3吴达仁 3杨秋明2
作者信息
- 1. 厦门太祖食品有限公司,厦门 361101;集美大学海洋食品与生物工程学院,厦门 361021;福建省海洋功能食品工程技术研究中心,厦门 361021
- 2. 集美大学海洋食品与生物工程学院,厦门 361021;福建省海洋功能食品工程技术研究中心,厦门 361021
- 3. 集美大学海洋食品与生物工程学院,厦门 361021
- 折叠
摘要
该文基于烤海苔的终产品特性和生产工艺特点,运用危害分析和关键点控制(Hazard Analysis and Critical Control Point,HACCP)原理对烤海苔生产全过程中的危害识别、分析和研判,采用关键控制点决策树与危害分析工作表相结合的分析研判方法,确定了烘烤熟制和异物检测2个关键控制点,结合企业良好卫生规范和标准操作程序构建了既符合监管部门的监管治理要求又能满足企业生产管理和第三方认证要求的烤海苔HACCP体系,有效控制了烤海苔生产全过程的食品安全风险.研究结果为海苔制品生产企业建立HACCP体系提供应用技术借鉴和实践参考.
Abstract
According to the characteristics of the final product and production process of roasted seaweed,this study used Hazard Analysis and Critical Control Point(HACCP)principle to identify,analyze and judge the hazards in the whole production process of roasted seaweed.The analysis and judgment method combining the critical control point decision tree with the hazard analysis worksheet was adopted to determine two critical control points:roasting process and foreign object detection process.Combined with the good hygiene practices and standard operating procedures of the enterprise,the HACCP system of roasted seaweed was established,which not only accorded with the regulatory requirements of the regulatory authorities,but also accorded with the requirements of enterprise production management and third-party certification,effectively controlled the food safety risks in the entire production process of roasted seaweed.The research results provide technical and practical references for the establishment of HACCP system in seaweed product production enterprises.
关键词
烤海苔/危害分析和关键点控制/食品安全/关键控制点Key words
roasted seaweed/Hazard Analysis and Critical Control Point(HACCP)/food safety/critical control point引用本文复制引用
出版年
2024
NETL
NSTL
万方数据