金丝蜜枣HACCP体系的应用设计  

Application Design of HACCP System for Golden Jujube

作　　者：陈佳容 CHEN Jiarong(Quanzhou Comprehensive Law Enforcement Detachment of Market Supervision,Quanzhou 362000,China)

机构地区：[1]泉州市市场监管综合执法支队,福建泉州362000

出　　处：《食品安全导刊》2022年第30期58-60,73,共4页China Food Safety Magazine

摘　　要：本文应用HACCP体系的基本原理对金丝蜜枣整个生产过程中生物、化学和物理性3方面可能产生的危害进行分析,确认金丝蜜枣中原料验收、蜜枣糖煮、烘焙、杀菌和包装等工序为本生产工艺的关键控制点,设定相应限值,制定相应的预防和控制措施,再实施监控并进行验证,从而提高金丝蜜枣产品的质量安全。In this paper, the steps are to apply the basic principles of the HACCP system to analyze the possible biological, chemical and physical hazards in the whole production process of golden jujubes, and confirm that the acceptance of raw materials in golden jujubes, sugar boiling, baking, sterilization, packaging and other processes are the key control points of this production process, and set corresponding limits, formulate corresponding prevention and control measures, and then implement monitoring and verification, so as to improve the quality and safety of golden jujube products.

关 键 词：金丝蜜枣 生产工艺 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]