HACCP体系在海参口服液加工企业中的应用
The Application of HACCP System in Sea Cucumber Oral Liquid Processing Enterprises
隋莎莎 1殷晏升2
作者信息
- 1. 烟台爱博诺德医用材料有限公司(烟台 264000)
- 2. 烟台高升酒业有限公司(烟台 264000)
- 折叠
摘要
为最大程度地提高海参口服液的食品安全,将HACCP体系应用到海参口服液的生产过程中.通过对海参口服液的生产各环节潜在危害进行分析,确定了原料验收、酶解、调配、灌装、灭菌五个环节为影响海参口服液食品安全的关键控制点,并对关键控制点的潜在危害制定了相应的预防措施、关键限值和纠偏措施,确保HACCP计划的可执行性,最终构建了海参口服液生产的HACCP体系,有效提高海参口服液的食品安全性,以期为海参口服液加工企业提供参考.
Abstract
In order to maximize the food safety of sea cucumber oral liquid,the HACCP system was applied to the production process of sea cucumber oral liquid.The potential hazards in various stages of production were analyzed,and five critical control points affecting food safety,including raw material acceptance,enzymatic hydrolysis,blending,filling,and sterilization,were identified.Corresponding preventive measures,critical limits,and corrective measures were developed to ensure the feasibility of the HACCP plan.The HACCP system for the production of sea cucumber oral liquid was ultimately established,effectively improving the food safety of sea cucumber oral liquid,in order to provide reference for sea cucumber oral liquid processing enterprises.
关键词
海参口服液/HACCP/危害分析/关键控制点/食品安全Key words
sea cucumber oral liquid/HACCP/hazard analysis/critical control point/food fafety引用本文复制引用
出版年
2024
NETL
NSTL
万方数据