食品质量安全管理体系在柿饼加工中的应用  

The Application of Food Quality and Safety Management System in the Processing of Dried Persimmon

作　　者：马婷婷[1] 郝果[1] 晏慧莉[1] 贾润芳[1] 田呈瑞[1] 付成程[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2012年第9期145-149,共5页Farm Products Processing

摘　　要：为了提高柿饼的质量和卫生安全,采用HACCP,GMP和SSOP原理对柿饼加工过程中影响其产品质量和安全的危害性因素进行分析,确定了保证其产品质量的关键控制点,并提出了各关键控制点的预防措施,以确保柿饼达到较高的卫生安全性。This article mainly discusses that in order to improve the quality and hygienic safety standard of dried persimmon, the principles of GMP, SSOP, HACCP are used to analysis the pernicious factors which affect the quality of dried persimmon production during the processing. The key control points to ensure the quality of products are also decided. The author puts forward the precaution measures of each key control points, to ensure the dried persimmon to achieve high hygienic safety standard.

关 键 词：HACCP SSOP GMP 柿饼加工 安全性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]