传统发酵酸菜安全管控研究——以湖南酸菜基地为例  

Quality and Safety Control of Traditional Fermented Foods Based on HACCP--Taking Hunan Sauerkraut Base as an Example

作　　者：赵岭 王超[1,2] 王婷婷 ZHAO Ling;WANG Chao;WANG Tingting(Hebei University of Economics and Business,Shijiazhuang 050061,China;Weice Biotechnique Company of Hebei Province,Shijiazhuang 050060,China)

机构地区：[1]河北经贸大学,河北石家庄050061 [2]河北威测生物技术有限公司,河北石家庄050060

出　　处：《食品安全导刊》2023年第27期10-12,16,共4页China Food Safety Magazine

基　　金：首批河北省研究生教育教学改革研究项目(YJG2023080)。

摘　　要：为保障我国传统发酵酸菜的质量安全,消除传统发酵酸菜加工中各个环节的潜在危害,防止或减少酸菜安全风险发生的可能性,通过问卷调查了解消费者对酸菜的安全风险认知及酸菜加工人员的安全风险认知。基于HACCP安全管理方法,对湖南酸菜的生产过程进行危害分析,制定HACCP管理计划。通过对湖南酸菜基地酸菜生产的危害诱因进行分析,确定了原辅料验收、清洗整理、发酵3个安全风险控制关键环节和预防控制措施。本研究有利于规范湖南酸菜生产加工流程,预防酸菜生产过程中的危害,进而促进湖南酸菜基地的发展。To ensure the quality and safety of Chinese sauerkraut,eliminate the potential hazards in every section of sauerkraut production and prevent or reduce the possibility of safety risk occurrence.Carry out a questionnaire survey to investigate the safety risk perception of consumers and sauerkraut processors.Based on the HACCP safety management method,to conduct a hazard analysis of the production process of Hunan sauerkraut,develop a HACCP management plan.The sauerkraut processors,determine the material receiving,clean and finish,and fermentation sections as the critical control points and set preventive and control measures via analyzing the hazard and key influencing factors in Hunan sauerkraut production base.This study is conducive to Standardizing the production process and flowchart of Hunan sauerkraut,preventing the hazards in the sauerkraut production process and promoting the development of Hunan sauerkraut production base.

关 键 词：发酵酸菜 危害分析的临界控制点(HACCP) 安全管控 风险认知 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]