操作性前提方案在速冻水饺生产中的应用  

Application of operational prerequisite program in the production of quick-frozen dumplings

作　　者：石月锋[1] SHI Yue-Feng(Department of Horticulture and Food of Shangqiu Polytechnic,Shangqiu 476000,China)

机构地区：[1]商丘职业技术学院园林食品加工系,商丘476000

出　　处：《食品安全质量检测学报》2021年第10期4089-4094,共6页Journal of Food Safety and Quality

摘　　要：速冻水饺行业食品安全问题频繁出现,引起广泛关注。目前食品企业更倾向于关键控制点的方法处理加工过程中的微生物问题。对于速冻食品,采用危害分析及关键控制点(hazardanalysisandcriticalcontrol point, HACCP)的微生物的处理手段和方法容易忽视很多问题。速冻食品有自身的特殊性,微生物需要通过过程管理方法进行控制。本文阐述了操作性前提方案的方法控制速冻食品在整个验收、加工、贮藏、销售过程中的微生物引起的隐患,以期为速冻水饺生产企业提供指导,减少由微生物污染、引入、扩散导致的食品安全问题。Food safety problems in the frozen dumpling industry have frequently appeared and have caused widespread concern. At present, food enterprises are more inclined to the critical control point method to deal with the microbial problems in the processing process. For quick-frozen food, hazard analysis and critical control point(HACCP) microbiological treatment means and methods are easy to ignore many problems. Quick-frozen food has its own particularity, and microorganism needs to be controlled by process management. This paper expounded the method of the operant premise scheme to control the hidden danger caused by microorganisms in the whole process of acceptance, processing, storage and sales of quick-frozen food, in order to provide guidance for quick-frozen dumpling production enterprises, and reduce the food safety problems caused by microbial pollution, introduction and diffusion.

关 键 词：操作性前提方案 速冻水饺 流行疫情 过程管理 监管 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]