HACCP在调味紫菜生产加工中的应用  

Application of haccp in manufacturing process of flavor laver

作　　者：张建扬[1] 王志坚[1] 顾媛媛[1] 

机构地区：[1]连云港市卫生监督所,江苏连云港222006

出　　处：《现代预防医学》2012年第6期1543-1545,共3页Modern Preventive Medicine

摘　　要：目的提高调味紫菜卫生质量,确保调味紫菜卫生安全。方法随机选择连云港市8家调味紫菜生产企业,应用HACCP的基本原理与方法,对调味紫菜的生产工艺全过程进行危害分析,确定关键控制点及关键限值,并进行相应的监控和纠偏。结果确定了4个关键控制点,关键控制点及关键限值分别为:(1)原料验收:关键限值为查验供应商的产品合格证明,保证原料来自安全海域;(2)调味料验收:关键限值为查验供应商提供的产品合格证明;(3)金属检测:关键限值为Fe:直径≤0.8mm,非Fe:直径≤1.2mm;(4)烧烤:关键限值为烧烤温度≥260℃,输送带转速≤85r/min。结论将HACCP应用于调味紫菜的生产加工过程,可显著提高调味紫菜的卫生质量。OBJECTIVE To improve the sanitary quality of flavor laver and ensure the hygiene and safety of the flavor laver. METHODS Randomly selected and conducted a hazard analysis on the process of flavor laver in 8 flavor laver manufacturing factories located in Lianyungang and identified critical control points, critical control limits and related monitoring and corrective measures. RESULTS Total 4 critical control points were identified and CCPs and their critical control limits were： （1） in- spection for raw materials： critical control limit was to check the product＇s qualified certificates from suppliers and raw materi- als were ensured from the safe sea area; （2） inspection of flavors： critical control limit was to check the product＇s qualified certificates from suppliers; （3） metal detection： critical limit was that Fe： d ≤0.8mm, non-Fe： d≤l.2mm; （4） bak- ing： critical limit was that baking temperature ≥260℃, conveyer belt speed ≤ 85r/rrLin. CONCLUSION Application of HACCP in the manufacturing process of flavor laver can significantly improve the sanitary quality of products.

关 键 词：HACCP 调味紫菜 生产加工 

分 类 号：R154[医药卫生—营养与食品卫生学]