HACCP系统在三文鱼丸生产中的应用  

Application of HACCP system in the production of salmon balls

作　　者：樊理真 汪学荣[1] FAN Lizhen;WANG Xuerong

机构地区：[1]西南大学动物科学学院食品科学系,重庆402460

出　　处：《肉类工业》2020年第3期37-42,共6页Meat Industry

摘　　要：HACCP系统即危害分析与关键控制点,是一种在国内外均获得广泛认可的食品安全管理体系。为控制三文鱼丸的生产质量,提高产品质量的稳定性,根据三文鱼丸的实际生产情况,利用HACCP体系对三文鱼丸生产过程进行危害分析,确定关键控制点,并提出相应控制解决措施。The HACCP system was a hazard analysis and key control point,and it was a food safety management system which was widely recognized at home and abroad.In order to control the production quality of salmon balls and improve the stability of product quality,according to the actual production situation of salmon balls,the HACCP system was used,and hazard analysis was conducted in production process of salmon balls,and key control points were determined,and corresponding control solutions were proposed.

关 键 词：HACCP 三文鱼丸 危害分析 关键控制 

分 类 号：TS2[轻工技术与工程—食品科学与工程]