超市自加工鲜切果品危害分析与关键控制点体系的建立  

Construction of Hazard Analysis and Critical Control Point System in the Self-processed Fresh-cut Fruits in Supermarkets

作　　者：王俸禄 赵瑞平 WANG Fenglu;ZHAO Ruiping(Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-Products and Food,Hebei North University,Zhangjiakou,Hebei 075000,China;Zhang Jiakou Key Laboratory of Quality&Safety for Charactenistics Agro-Products,Hebei North University,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]河北北方学院张家口市特色农产品质量安全重点实验室,河北张家口075000

出　　处：《农产品加工》2023年第1期88-91,共4页Farm Products Processing

摘　　要：根据HACCP原理,对超市自加工鲜切果品整个生产、销售中出现的安全问题进行了危害分析,确定原料验收、切分、称重包装、金属检测和贮存、运输、销售5个环节为关键控制点,采取对应的有效纠偏措施;同时,制定出危害分析和关键控制点工作计划表,从而保障鲜切果品在超市加工和销售中的安全,建立超市鲜切果品加工的质量控制技术体系。To protect the quality of fresh-cut fruits during the entire production and sales process,the application of HACCP system in the supermarket's self-processed fresh-cut fruits was discussed and the hazard factors was evaluated.The critical control points of raw material acceptance,cutting,weighing and packaging,metal detection,and storage,transportation and sales was determined and the corresponding corrective measures were formulated.In addition,a schedule of HACCP was developed to ensure the quality and safety of fresh-cut fruits during the processing and sales,and establish a quality control technology system for fresh-cut fruits processing in supermarkets.

关 键 词：HACCP 鲜切果品 关键控制点 超市 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]