HACCP在牛骨精生产管理中的应用研究  

Research on Application of HACCP in Process of Beef Bones Extract Production

作　　者：李钐[1] 丛培江[1] 钱英[1] 陈青[1] 

机构地区：[1]青岛大学医学院生物系,山东青岛266071

出　　处：《食品科学》2007年第11期646-648,共3页Food Science

摘　　要：HACCP体系是一个世界通用的食品生产企业及食品营销企业实现食品安全的管理体系。本研究采用HACCP管理体系对牛骨精生产过程中的原料、环境、加工工艺进行一系列的评估;通过分析上述过程的潜在风险、确定关键控制点以及制定预防显著危害的措施,使牛骨加工过程和终产品牛骨精达到食品安全的要求。HACCP system is a world general management system for food safety in food production and food marketing enterprises. It was utilized to carry out a series of assessment of raw materials, environment and processing technique. Measures for preventing remarkable harm were made through the analysis of latent risk in the above process as well as the determination of crucial control point, in order that the beef bones processing and the final product, beef bones extract meet, with food safety requirements.

关 键 词：HACCP 食品安全 牛骨精 

分 类 号：TS207.7[轻工技术与工程—食品科学]