HACCP食品安全管理体系在姜母鸭生产中的应用  

Application of HACCP food safety management system in the production of ginger duck

作　　者：林燕德 卢珍华 曾浚铭 郭彩华 LIN Yande;LU Zhenhua;ZENG Junming;GUO Caihua

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门一零一食品研究所,福建厦门361010 [3]厦门果然香食品有限公司,福建厦门361100 [4]福建回头客食品有限公司,福建惠安362100

出　　处：《肉类工业》2018年第9期50-56,共7页Meat Industry

摘　　要：近十年以来,食品的安全性问题备受广大消费者关注,农药、兽药残留、污染物污染及滥用食品添加剂等问题日益凸显。依据HACCP食品安全管理体系要求对姜母鸭生产环节的潜在危害进行分析与评估,从而确认关键控制点及其关键限值,构建监控体系及其纠偏系统,进而制定全面合理有效的HACCP计划,为HACCP食品安全管理体系在姜母鸭生产中的应用提供参考数据。In the past ten years, the security problems of food received much concern at masses of consumers, and problems including pesticides, veterinary drug residues, contaminant pollution and abuse of food additives were prominent day by day. According to the HACCP food safety management system requirements, the potential hazards in the ginger duck production process were analyzed and evaluated, and the key control points and critical limits were determined, and the monitoring system and correction system were constructed, and the comprehensive and effective HACCP plan was formulated. It provided reference data for the application of HACCP food safety management system in the production of ginger duck.

关 键 词：HACCP 食品安全小组 姜母鸭 熟肉制品 危害分析 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]