HACCP系统在瓶(桶)装饮用纯净水生产中的应用  

Application HACCP to Production of Bottled Purified Water for Drinking

作　　者：陈淑林[1] 张爱红[1] 

机构地区：[1]如东县疾病预防控制中心,江苏如东226400

出　　处：《中国初级卫生保健》2009年第6期60-62,共3页Chinese Primary Health Care

摘　　要：目的探索可能提高瓶(桶)装饮用纯净水卫生质量的方法。方法利用危害分析关键控制点(HACCP)原理,对实施HACCP前、后检测指标进行比较,分析瓶(桶)装饮用纯净水生产过程的危害因素,确定关键控制点(CCP),制订预防和纠偏措施。结果实施HACCP后纯净水卫生质量有明显提高,实施HACCP前、后一些指标检测结果比较有显著的差异(P<0.01)。反渗透(RO)膜滤过、紫外线灯(或臭氧)灭菌、桶(盖)消毒、灌装环境和规范操作是纯净水生产的CCP。结论实施HACCP是保证瓶(桶)装饮用纯净水卫生质量最有效的方法。OBJECTIVE To explore the possible methods for improving the sanitary quality of bottled purified water for drinking. METHODS According to the theory of hazard analyzing critical control points （HACCP）. The detected items results of purified water before and after HACCP were compared and anlyzed the hazard factors and found out the critical control points and layed a prevention correction measures. RESULTS The sanitary quality of bottled purified water for drinking has significantly improved.The detected items of purified water before and after the application HACCP showed significant difference （P〈0.01）. Reverse osmosis,altraviolet （or ozone） sterilization,the disinfection of barrels and barrelheads,manufacturing envirnment and criterion operating procedure were regarded as the critical control points in purrifed water production. CONCLUSION Application HACCP has proven to be the most effective methods to improve the sanitary quality of bottled purified water for drinking.

关 键 词：食品卫生 危害分析关键控制点 瓶(桶)装饮用纯净水生产 卫生质量 

分 类 号：R155[医药卫生—营养与食品卫生学]