HACCP体系在婴幼儿补充谷粉生产上的建立和实施  

Establishment and Application of HACCP in Production of Supplement Cereal Flour for Infants and Children

作　　者：李权[1] 包大跃[2] 石华 韩晶 梁飞 孟宪宇 

机构地区：[1]协和医科大学公共卫生学院,北京102200 [2]卫生部卫生监督局,北京100044 [3]黑龙江省卫生监督所,黑龙江哈尔滨150001 [4]哈尔滨市中医院,黑龙江哈尔滨150002

出　　处：《中国食品卫生杂志》2008年第2期125-130,共6页Chinese Journal of Food Hygiene

摘　　要：目的提高婴幼儿补充谷粉卫生质量，确保婴幼儿饮食安全。方法选择在中国具有代表性的1家婴幼儿补充谷粉生产企业为试点单位，应用HACCP原理和方法，通过现场调查和实验室分析，对婴幼儿补充谷粉生产中的各种原料、中间产品、半成品、成品以及生产环境和设施、生产人员采样分析，鉴定和评估可能导致污染的各种潜在危害及其危害程度，根据CAC推荐的“关键控制点决定树”，确定关键限值。结果确定了5个关键控制点．关键控制点和关键限值分别为：（1）原料接收，关键限值为查验生产商提供的产品检验合格证明；（2）辊筒干燥灭菌。关键限值为：蒸汽压0．25～0．45MPa，温度138～155oC，干燥机电机的转速400～600dmin，时间15～20s；（3）配料。关键限值为产品配方中的各种含量；（4）接粉，关键限值为：酒精浓度72％～78％，过氧乙酸浓度0．2％～0．5％；（5）包装，关键限值为：酒精72％～78％，过氧乙酸0．2％～0．5％，紫外线波长253．7nm，时间30min。在每一关键控制点建立了监控程序、纠偏措施，制定了验证程序和记录保持系统。结论HACCP体系建立后，成品合格率100％，表明所建立的HACCP体系可靠、有效。Objective To enhance the hygienic quality of supplement cereal flour for infants and children and ensure diet safety. Method One representative enterprise in China was chosen as experimental unit producing supplement cereal flour for infants and children. The raw materials, intermediate products, semi-finished products, finished products, production environment and facilities, and operators were analyzed by spot surveillance and laboratory analysis with the principle and method of HACCP during the production of supplement cereal flour for infants and children. All potential hazards and risks that may lead to pollute in the producing process were found and assessed. On the basis of above work and according to the critical control point decision tree recommended by CAC, five critical control points and the control limits （CL） were determined. Results They were as follows： （ 1 ） , Receiving of raw materials, CL were that examine the certificates of products from providers; （2） , Sterilization of drying by rolling, the CL were that steam pressure was 0.25 - 0.45 MPa, and temperature was 138 - 155℃, and the rotate speed of drier was 400- 600 r/min, time was 15-20 s; （3） , Mixing materials, the CL were the quantity of the product formula; （4） , Receiving powders, CL were that the concentration of alcohol was 72% - 78%, and the concentration of antiseptic was 0.2% -0.5% ; （5）, Packing, the CL were that the concentration of alcohol was 72%-78% , and the concentration of antiseptic was 0.2% - 0.5% , and the wave length of ultraviolet radiation was 253.7 nm, and time was 30 min. At the same time, monitoring procedures, corrective actions, verification procedures, record-keeping and documentation procedures were established. Conclusion After the application of HACCP system, the qualified rate of product could come up to 100%, which indicated that it could be reliable and effective.

关 键 词：婴儿食品 谷物 危害分析与关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学]