HACCP体系在微生物标准培养基安全生产过程中的运用对策及分析  

The analysis and countermeasures of HACCP system in safety production process of microbial standard culture medium

作　　者：谢志皓 张庆庆[1] 汤文晶[1] 刘光辉[1] 陈亚运[1] 党同学 

机构地区：[1]安徽工程大学生物与化学工程学院,安徽芜湖241000

出　　处：《安徽工程大学学报》2015年第1期18-22,共5页Journal of Anhui Polytechnic University

基　　金：国家大学生创新创业训练计划基金资助项目(20120363008)

摘　　要：研究微生物标准培养基生产过程中培养皿和培养基的生产工艺,探讨HACCP体系在微生物标准培养基生产过程中的应用.对生产过程中各个环节可能造成的危害进行分析,确定培养皿成型(CCP1)、培养皿质量检测(CCP2)、营养物质提炼加工(CCP3)、培养基灭菌(CCP4)、培养基灌装(CCP5)、产品检漏(CCP6)、产品营养物质稳定性分析(CCP7)7个关键控制位点,对每一个关键控制位点提出相应的补救措施.通过建立微生物标准培养基安全生产过程中HACCP体系,专人专员进行质量监控,可将生产过程中的危害降到最低程度,以保证产品质量.The paper studied the microbial standard culture media in the process of production and production technology of culture medium and explored the HACCP system in production process and the application of microbial standard medium.It analyzed 7critical control points,which could do harm to all aspects of the production process like the Petri dish molding（CCP1）,Petri dish quality detection（CCP2）,nutrients and processing（CCP3）,medium sterilization（CCP4）,medium filling（CCP5）,product detection（CCP6）,and analysis of product nutrient stability（CCP7）.Corresponding remedial measures for each key control site were proposed,through the establishment of microbiological criteria system based on HACCP culture in the process of safety production.The hazard factors in the production process were reduced to the lowest level in order to ensure the quality of the products.

关 键 词：微生物安全 培养基 培养皿 加工包装 HACCP 

分 类 号：TS209[轻工技术与工程—食品科学]