冷冻干燥小香葱产品HACCP体系的建立  

ESTABLISHMENT OF HACCP SYSTEM ON FREEZE-DRIED SHALLOT

作　　者：林真[1] 林梅西 陈梅英[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省闽中有机食品有限公司,福建莆田351100

出　　处：《河南工业大学学报（自然科学版）》2007年第6期54-57,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：科技部"十五"重大科技专项(2001BA804A26)

摘　　要：为了提高冷冻干燥小香葱产品的卫生质量,对该产品HACCP体系的建立进行了研究.通过对生产过程各工序进行危害分析,确定了关键控制点,并提出了相应的关键限值,最终形成了HACCP计划.研究结果认为,冷冻干燥小香葱HACCP计划的关键点有3个,分别为原料验收、消毒和金属探测,其目的是控制化学、生物、物理三类危害.To improve the sanitation quality of freeze-dried shallot, the establishment of HACCP on freeze- dried shallot is researched in this paper. Hazard of each processing procedure is analyzed first, then the critical control points （CCPs） as well as the corresponding critical limits are determined, finally a HACCP plan is developed. In the HACCP plan, there are three critical points, which are check and acceptation of raw material, disinfection and metal detection, respectively; these CCPs were designed to control chemical, biologic and physical hazards to the product. This conclusion is also suitable for other similar food products.

关 键 词：HACCP体系 冷冻干燥小香葱 关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学]