HACCP体系在黑木耳主产区质控中的应用  

Application of HACCP system in quality control of Auricularia auricula in main production area

作　　者：徐凡 高珊[1] 杨嘉雪 杨林英 霍巧丽 王谦[1] XU Fan;GAO Shan;YANG Jia-Xue;YANG Lin-Ying;HUO Qiao-Li;WANG Qian(Bioengineering Technology Innovation Center,Hebei University,Baoding 071002,China)

机构地区：[1]河北大学,生物工程技术创新中心,保定071002

出　　处：《食品安全质量检测学报》2021年第14期5848-5854,共7页Journal of Food Safety and Quality

基　　金：河北省第二期现代农业产业技术体系创新团队项目(HBCT2018050204)。

摘　　要：目的为响应乡村振兴战略,建立产业发展中的质控体系,确保黑木耳初级产品的质量安全管理问题。方法应用HACCP体系的基本原理,对黑木耳生产过程进行危害分析,通过关键控制点判断树确定关键控制点,并确立关键限值及纠偏措施。结果将HACCP体系应用于黑木耳主产区生产过程中,确定该过程的原材料的选择、菌种的选择、营养生长阶段、生殖生长阶段、黑木耳采收加工和菌糠的处理6个关键控制点。结论预防或降低黑木耳生产过程中的危害,确保黑木耳质量安全,进而促进黑木耳产业可持续发展。Objective In response to the strategy of rural revitalization,establishing a quality control system in industrial development to ensure the quality and safety management of Auricularia auricula primary products.Methods The basic principle of the HACCP system was applied to analyze the harm of Auricularia auricula production process,and the critical control points were determined by the judgment tree,and the critical limit values and corrective measures were established.Results HACCP system was applied to the production process of Auricularia auricula in the main production area,and 6 critical control points were determined,including the selection of raw materials,the selection of strains,the vegetative growth stage,the reproductive growth stage,the collection and processing of Auricularia auricula and the treatment of mushroom bran.Conclusion To prevent or reduce the harm in the production process of Auricularia auricula,to ensure the quality and safety of Auricularia auricula,and then to promote the sustainable development of Auricularia auricula industry.

关 键 词：危害分析和关键环节控制点 黑木耳产业 质量安全管理 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]