HACCP在软包装即食笋生产中的应用  

Application of HACCP on Soft-packing Seasoning Bamboo Shoot

作　　者：徐吉祥[1,2] 王飞生[2] 罗月红[2] 林燕璇 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]清远职业技术学院食品药品系,广东清远511510 [3]英德市鸿德食品有限公司,广东清远511800

出　　处：《现代食品科技》2011年第5期574-576,583,共4页Modern Food Science and Technology

基　　金：广东省农村科技特派员科技专项服务计划项目(2010A020507001-59)

摘　　要：为了保证软包装调味笋的产品品质,将HACCP原理应用于软包装调味笋的生产,分析生产过程中每个环节的潜在危害,确定影响产品质量的关键控制点,并针对每个关键控制点制定出相应的预防措施。通过建立HACCP安全监控制度,将生产过程可能存在的潜在危害降低到可接受程度,以保证产品的安全与质量。In order to guarantee the quality for products of Soft-packing Seasoning Bamboo Shoot,the application of HACCP system in the products of canned long-tailed anchovies fried was discussed and hazard factors possibly affecting the products quality during processing to determine the critical control points were analyzed.Then,preventive measures for critical control points were made.And the product quality and safety was guaranteed by building up HACCP system.Furthermore,the potentially hazard in processing was also minimized by HACCP system.

关 键 词：HACCP 软包装调味笋 食品安全 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]