糕点生产加工HACCP体系的应用评价  

Evaluation of application of HACCP system in process production of cake and paste

作　　者：刘赛琴[1] 黄奕芝[1] 林强[1] 

机构地区：[1]揭阳市疾病预防控制中心,广东揭阳522031

出　　处：《中国热带医学》2008年第9期1660-1661,1672,共3页China Tropical Medicine

摘　　要：目的探讨HACCP体系在糕点加工生产过程的应用效果。方法选择揭阳某糕点食品生产加工企业作为研究对象,参照卫生部《食品企业实施指南》[1],对其生产加工过程的危害因素进行分析,并提出预防控制措施。结果确定生产糕点的4个关键控制点是原辅料购入、配料、烘烤和包装。针对关键控制点确定了相应的关键限值,并在每一关键控制点建立了监控、纠偏措施,制定了验证程序和记录保持系统。结论体系建立后,产品合格率明显提高,表明所建立的HACCP体系可靠、有效。Objective To evaluate the results of application of HACCP system in the cakes and pastries processing industries. Methods The results of application of HACCP system in the process of production of cakes and pastries in Jieyang City were surveyed and analyzed. Results There were 5 essential control points ： （ 1 ） the purchase of original assistant material; （2） ingredients; （ 3 ） bakes ; （4） packing; Criteal limit , monitor system , eorreetive system, verifing system and reeording system were established for eaeh critieal eontrol point. Conclusion After the applieation of the HACCP system , the safety concept of staff as upgraded and the product quality improved.

关 键 词：糕点食品 关键控制点 应用 

分 类 号：R155.5[医药卫生—营养与食品卫生学]