HACCP体系在稻米加工中的应用  

Application of HACCP System in Rice Production

作　　者：万娟[1] 钟国才[1] 陈威[1] 王亚军[1] 陈嘉东[1] 

机构地区：[1]广东省粮食科学研究所,广东广州510050

出　　处：《现代食品科技》2012年第4期445-448,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2010A020501003;2010U1-E00771)

摘　　要：为研究稻米加工过程中的质量控制和提高大米生产的安全性,本文应用HACCP原理对稻米加工生产过程进行危害分析,确定显著危害和关键控制点。对于稻米加工生产而言,其主要的危害包括:物理性危害、化学性危害和生物性危害;关键控制点主要包括:原材料、贮藏、抛光和包装。In order to study the quality control in the production of the rice and improve the safety of the rice, HACCP system was applied for a hazard analysis of the production of rice and the obvious hazards and critical control points were emphasized. For the production of rice, the major hazards were considered as physical, chemical and biological hazards. And the critical control points including the raw materials, storage, rice polishing and product packaging.

关 键 词：大米 危害分析和关键控制点 安全体系 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]