瑞士卷生产过程HACCP体系模式的建立  

The Establishment of HACCP System Model in the Production Process of Swiss Roll

作　　者：陈钦 邹双全 Chen Qin;Zou Shuangquan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Scientific Research Department of Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学科研处,福建福州350002

出　　处：《现代食品》2020年第1期87-89,共3页Modern Food

基　　金：福建省教育厅中青年教师教育科研项目（编号：JAT170185）

摘　　要：近年来,国家极其重视和关注食品安全问题。HACCP体系是一种科学合理的控制监督管理体系,具有完整的科学依据。建立关键控制点(CCP)控制体系,可把监管重点放在关键步骤和关键环节上,从而进行有针对性、有重点的监督检查。本文阐述了瑞士卷糕点生产工艺流程,分析每个工序中潜在的危害并制定相应的控制方法和纠偏措施,旨在建立保证其质量安全的HACCP体系,为企业的安全生产和管理提供借鉴。In recent years,the state pays attention to food safety issues.HACCP system is a scientific and reasonable control and supervision management system with complete scientific basis.The establishment of a critical control point(CCP)control system can focus the supervision on key steps and key links,so as to carry out targeted and focused supervision and inspection.This paper describes the production process of Swiss pastry roll,analyzes the potential hazards in each process and formulates corresponding control methods and corrective measures to ensure the quality and safety of the HACCP system and provide reference for the safety production and management of enterprises.

关 键 词：瑞士卷 危害分析关键控制点 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]