速冻方便食品生产卫生监控中SPC技术的运用  

The Application of SPC in Monitoring Standards for Microbiological Contaminate of Frozen Instant Food Manufacturing

作　　者：韩伟[1] 谢小珏[1] 管宇[1] 张柳[1] 施敬文[1] 黄建康[1] 

机构地区：[1]上海出入境检验检疫局,上海200000

出　　处：《食品工业》2013年第4期35-38,共4页The Food Industry

摘　　要：采用统计过程控制(SPC)对两家速冻方便食品企业进行了微生物污染分析,建立了针对生产过程的微生物监控标准,显示出不同生产环节在卫生监控上的不同的要求和重点。SPC与HACCP相结合形成预防为主的管理体系,简洁有效地达到了微生物污染控制的目标,在食品质量管理领域具有良好的应用前景。Statistical process control （SPC） were used in microbiological contaminate analysis in the process control for 2 frozen instant food manufacturing enterprises. Monitoring standards for microbiological contaminate were established, which could show specific requirement and key points for different production links. In combination with HACCP, a prevention system can be formed to achieve the goal of microbiological contaminate control, which may has good application prospects in food quality management field.

关 键 词：统计过程控制(svc) 污染分析 监控标准 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]