HACCP在牛蛙加工过程中的应用研究  

Study on HACCP in the Processing Bullfrog

作　　者：刘佳英[1] 王雪虹[1] 

机构地区：[1]集美大学水产学院,水产生物技术研究所,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2002年第2期129-132,共4页Journal of Jimei University：Natural Science

摘　　要：应用HACCP体系的基本原则 ,为牛蛙加工过程设计了一套适用的HACCP计划 .确立了冰冻牛蛙加工工艺流程 ,通过对牛蛙加工过程的潜在危害分析 ,找出牛蛙加工过程的控制点 ;确立了接收活蛙、取内脏、冷却、真空包装、冻结过程、贮存六个关键控制点 ,确立了关键控制点的监控程序和频度以确保符合临界值以及纠偏措施 ;According to the basic principle of HACCP system, HACCP of frozing bullfrog was set up.Moreover a flow diagram of processing bullfrog is established.By means of the potential hazard analysis of processing bullfrog,the control points were found out.Six critical control points as follows:receiving live bullfrogs,evisceration,chilling,vacuum packing,freezing, and storage,and the critical limits,the monitoring system,the preventive and the corrective actions and the verification were established.

关 键 词：牛蛙 加工过程 应用 HACCP 危害分析 关键控制点 食品安全 水产品加工 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]