酱油原辅料质量安全溯源体系建立研究  

Study on the Establishment of Quality Safety Traceability System of Soy Sauce Raw and Auxiliary Materials

作　　者：信海红[1] 王伟[1] 马潇颖[1] 王宝军[1] 周丽岩[1] 

机构地区：[1]河北大学质量技术监督学院,河北保定071000

出　　处：《中国调味品》2015年第7期134-137,共4页China Condiment

基　　金：河北省软科学研究计划项目(14456213D)

摘　　要：为了从源头上降低酱油的质量安全风险,对酱油原辅料存在的生物性、化学性及物理性等危害进行分析,运用HACCP计划建立酱油原辅料验收、供方评价为核心的内部追溯制度;另外,通过对原料供方过程各环节危害分析,运用溯源保障理论,针对现阶段原料不同的获取方式建立基于契约为基础的供方生产溯源保障制度,从而实现对酱油原辅料的企业内部及供方的全程追溯。通过对酱油原辅料溯源保障模式探讨,为酱油生产企业原辅料质量安全控制提供参考。In order to reduce the quality safety risk of soy sauce from the source,the biological, chemical and physical hazards of the raw and auxiliary materials of soy sauce are analyzed,the internal traceability system with raw and auxiliary materials inspection and supplier evaluation as the core is established by applying HACCP plan.In addition,the hazards of each raw materials supply process are analyzed.Based on contract principal,the traceability system of raw materials supplier on existing supply modes is established by using traceability theory in order to achieve the seamless full traceability in the inner of enterprise and supplier.From the above research on the traceability security system,it will provide reference for the soy sauce enterprises in quality safety control of raw and auxiliary materials.

关 键 词：酱油 原辅料 风险控制 溯源保障 

分 类 号：TS264.21[轻工技术与工程—发酵工程]