HACCP体系在冷链即食食品生产中的应用  

Application of HACCP System in the Production of Cold Chain Instant Food

作　　者：姚春晓 宋波 吴素芳 张苗苗 魏传芬 YAO Chunxiao;SONG Bo;WU Sufang;ZHANG Miaomiao;WEI Chuanfen(Beijing Shunxin Agricultural Co.,Ltd.Innovation Food Branch,Beying 101318)

机构地区：[1]北京顺鑫农业股份有限公司创新食品分公司,北京101318

出　　处：《食品工业》2021年第6期342-346,共5页The Food Industry

摘　　要：随着居民生活水平的不断提高,食品安全问题受到了越来越多的关注和重视。HACCP体系在保障食品安全方面起着重要作用。该文阐述了冷链即食产品生产的HACCP体系建立过程,根据其生产工艺,对各工序进行危害分析,确定了5个关键控制点并建立监控措施,以保证产品质量安全。With the continuous improvement of residents’ living standards, food safety issues have received more and more attention. The HACCP system plays an important role in ensuring food safety. This study described the establishment process of HACCP for cold chain instant food. Based on its production process, it analyzed the hazards of each process, determined five critical control points, and established monitoring measures to ensure product quality and safety.

关 键 词：HACCP 冷链即食产品 关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS205[轻工技术与工程—食品科学与工程]