ISO 22000在非发酵性豆制品生产中的应用  

Application of ISO 22000 in the production of non fermented soybean products

作　　者：杨金平 李海波 YANG Jin-ping;LI Hai-bo(Shenzhen Fuyin Foods Group Co.Ltd.Shenzhen Guangdong 518126;Shenzhen Yimin Food Co Ltd,Shenzhen Guangdong 518126)

机构地区：[1]深圳市福荫食品集团有限公司,广东深圳518126 [2]深圳市益民食品联合有限公司,广东深圳518126

出　　处：《粮油食品科技》2018年第6期62-67,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：食品的安全卫生是企业生存的基础。ISO 22000体系作为一种科学有效的管理方法运用于非发酵性豆制品生产企业能发挥积极作用。根据ISO22000食品安全管理体系标准,采用危害分析与关键控制点(hazard analysis critical control point,HACCP)的质量管理原理,从人、机、料、法、环5个方面对非发酵性豆制品生产中潜在的危害进行分析,提出相应的预防措施和监测方法,并制定相应的控制措施。确定原辅料验收、煮浆、配料添加3个关键控制点(油豆腐生产中油炸设为关键控制点),确定了关键限值和纠偏措施。同时通过制定操作性前提方案(operational prerequisite program,OPRP)与HACCP工作计划,构建了非发酵性豆制品的食品安全管理体系模式,符合ISO 22000体系,并运用HACCP原理,根据验证相关管理要素提出相应的管理要求,通过制定操作性前提方案,与HACCP中的关键控制点动态、互补的结合,将食品安全危害因素降到最低限度,更好地保障非发酵性豆制品的安全,降低企业管理成本,提高经济效益。Safety and hygiene of products are the basis for enterprises to survive.As a scientific and effective management method,ISO 22000 system can play an active role in the production of non fermented soybean products.According to the standard of ISO 22000 food safety management system,using the quality management principle of hazard analysis and key control point(hazard analysis critical control point,HACCP),the potential hazards in the production of non fermented soybean products are analyzed from five aspects of human,machine,material,method and ring,and the corresponding preventive measures and monitoring are put forward.Methods and the corresponding control measures are made.Three critical control points were determined,which were raw material inspection,cooking and mixing,so do critical limits and corrective measures.At the same time,by making the operational premise scheme(operational prerequisite program,OPRP)and HACCP work plan,the food safety management system model of non fermented soybean products is established,which conforms to the ISO 22000 system.According to the verification of relevant management elements,the corresponding management requirements was put forward by the principle of HACCP.To minimize food safety hazards,better guarantee the safety of non fermented soybean products,reduce the cost of enterprise management and improve the economic benefit,the operational preconditions was formulated combined dynamicly and complementarily with critical control points in HACCP.

关 键 词：ISO22000 非发酵性豆制品 危害分析 过程控制 验证 

分 类 号：TS207.7[轻工技术与工程—食品科学]