稻谷加工过程中危害分析和关键点的确定  

Hazard Analysis and Determination of Key Points During Rice Processing

作　　者：张建华[1] 程科[1] 谢健[1] 邓霄[1] 周俊梅[1] 高占争[1] 

机构地区：[1]国家粮食局武汉科学研究设计院,湖北武汉430079

出　　处：《粮食与饲料工业》2007年第11期1-3,共3页Cereal & Feed Industry

基　　金：HACCP体系在稻谷加工业的建立及应用研究(2005DIB1J152)工作报告的部分内容

摘　　要：稻谷是世界最重要的粮食作物之一。作为重要的食品原料,稻谷在加工过程中的安全性直接影响人类的饮食安全。稻谷加工企业在原料收购、加工过程中建立HACCP体系能及时有效控制或减少食品中的危害,确保食品安全。介绍了HACCP体系的起源、原理,分析了稻谷加工企业的危害并确定了关键控制点,为稻谷加工企业HACCP体系的建立和实施奠定基础。Rice is one of the most important cereal crops. The safety in processing of rice as an important food material directly affects the food safety for human being. The rice processing enterprises can effectively control or reduce any hazard in foods by establishing HACCP System during purchase and processing of raw materials in time, to ensure the food safety. The origin and principle of HACCP System were introduced, and the hazard in rice processing enterprises was analyzed and the key control points were determined, so as to lay a foundation for establishing and implementing HACCP System in rice processing enterprises,

关 键 词：稻谷加工 HACCP 危害分析 关键控制点 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]