HACCP在米粉生产中的应用  

Application of HACCP system in production of rice vermicelli

作　　者：邓全道 

机构地区：[1]桂林出入境检验检疫局,广西桂林541004

出　　处：《中国食品卫生杂志》2005年第5期435-438,共4页Chinese Journal of Food Hygiene

摘　　要：为研究米粉生产过程中的质量控制,提高米粉的安全性。进行了米粉生产过程中的危害分析和关键控制点(HACCP)管理体系分析,对米粉生产而言,主要危害包括:生物性危害、化学性危害、物理性危害、品质危害。关键控制点包括:原料质量控制、大米浸泡、复蒸、烘干、分装。将HACCP应用于米粉的生产过程,是确保米粉安全性的有效措施。In order to study the quality control in the production of rice vermicelli and improve the safety of rice vermicelli, the HACCP system was applied and analyzed in the production process of rice vermicelli. For the production of rice vermicelli, the major hazards were considered to be biological, chemical, physical and qualitative. Accordingly, the critical control points were set to be controlling of rice quality, soaking of rice, re- steaming of rice vermicelli, drying of rice vermicelli and packing of rice vermicelli. The application of HACCP system in the production process of rice vermicelli is an effective measure to keep the safety of rice vermicelli.

关 键 词：危害分析和关键控制点 稻(米) 食品工艺学 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]