HACCP在小黄鱼罐头生产中的应用  

Application of HACCP to Canned Small Yellow Croaker (Pseudosciaena polyactis Bleeker)fried

作　　者：钟文珠 沈伟征 王强 石建高[2] 

机构地区：[1]上海梅林泰康食品有限公司,上海201403 [2]中国水产科学研究院东海水产研究所,上海200090

出　　处：《四川食品与发酵》2007年第6期19-23,共5页Sichuan Food and Fermentation

摘　　要：为了保证小黄鱼罐头的产品质量,使其符合FDA(Food and Drug Administration)的要求,本文将HACCP (Hazard analysis and critical control point)应用于小黄鱼罐头的生产,对生产过程中的每个环节可能造成的潜在危害进行分析,以确定影响产品质量的关键控制点(以下简称CCP点),并针对每一个CCP点制定出相应的预防措施。建立安全监控制度,将生产过程可能存在的潜在危害因素降低到可接受水平,因此,利用HACCP体系能提高小黄鱼罐头的安全性及其产品质量。To guarantee the quality of canned Pseudosciaena polyactis Bleeker fried, and to meet the need of FDA （Food and Drug Administration）, potential hazards on each processing procedure were analyzed to determine the Critical Control Points （CCP） affecting the quality of product and some protecting measures aiming at each CCP were worked out. A supervised safety system established to keep the potential hazards in the lowest level. HACCP （Hazard analysis and critical control point） not only can enhance the canned Pseudosciaena polyactis Bleeker fried safety, but also can guarantee its quality.

关 键 词：小黄鱼 罐头 HACCP 应用 食品安全 

分 类 号：TS201.1[轻工技术与工程—食品科学]