危害分析与关键控制点在红枣干制企业中的应用  

The Application of Hazard Analysis and Critical Control Point in Jujube Industry

作　　者：张伟钦[1] 李述刚[1] 陆健康[1] 

机构地区：[1]塔里木大学生命科学学院2阿拉尔市84330

出　　处：《食品工业》2012年第7期124-126,共3页The Food Industry

基　　金：新疆建设兵团“大漠枣业制干生产工艺优化与示范”项目(2010GG61);新疆红枣太阳能保湿干制技术研究(2010JC32)

摘　　要：针对小型红枣干制企业生产与管理现状,对红枣干制的各工序进行物理性、化学性和生物性的危害分析,确定关键控制点为原料验收及精选工序,并设置相应关键限值,原料验收环节的关键限值为农户是否有红枣收购合同;精选工序的关键限值为挑选工人手菌落总数≤300 cfu/只手,大肠菌群不得检出;挑选台面菌落总数≤20 cfu/cm2,大肠菌群不得检出。本研究建立了适合我国红枣干制企业的危害分析与关键控制点(HACCP)体系,可有助于企业进行HACCP体系认证。Analyzed the process of jujube drying from physical,chemical and biological aspects,determined the critical control points were acceptance of raw materials choiceness and selection.The critical control limit（CCL） of the first critical control point was whether the farmer had purchase contract.The CCL of selection procedure was the total number of bacterial colony of selection worker＇s hands ≤300 cfu/hand,the coliform bacteria was ruled not being detected.The total number of bacterial colony of the table surface ≤20 cfu/cm2,and the coliform bacteria was ruled not being detected.Established HACCP system for China＇s jujube drying factory,and could help factory get HACCP system certification.

关 键 词：红枣干制 危害分析 关键控制点 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]