HACCP在变性淀粉生产中的应用研究  

Study on the Application of HACCP System in Starch Processing

作　　者：聂大任 白卫东[2] 

机构地区：[1]广东省变性淀粉工程技术研究开发中心,广东佛山528000 [2]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《农产品加工（下）》2007年第11期90-93,共4页Farm Products Processing

摘　　要：对氧化淀粉生产过程进行危害分析评估、关键控制点控制及相对应的HACCP计划的制定进行探讨,确立了湿法生产氧化淀粉过程中的过滤、水洗脱水、热风干燥和金属探测4个关键控制点,制定了相关的关键限值、监控程序和纠编措施,从而为提高氧化淀粉生产过程中的质量和安全性提供保障。The paper studied that HACCP projects was established, critical control point was controlled, hazard analyzed was evaluated in oxidation starch procedure in production, filtration, bath and dehydration, sirocco desicalion, metal detect were confirmed as critical control points, critical limits, monitor procedures, corrective actions were established, as was that the safety and quality were improved.

关 键 词：HACCP 危害分析 关键控制点 关键限值 

分 类 号：TS207.7[轻工技术与工程—食品科学]