出口单冻扇贝柱的HACCP体系建立及验证程序的思考  

Establishment of HACCP System in Exported Individual Quick Freezing Scallop Adductor and the Reflection on Its Verification Procedure

作　　者：黄小华 常臻 热娜 刘鑫 HUANG Xiaohua;CHANG Zhen;RE Na;LIU Xin(Integrated Technical Service Center,Huangdao Customs of People’s Republic of China,Qingdao Shandong 266400,China)

机构地区：[1]中华人民共和国黄岛海关,综合技术服务中心,山东青岛266400

出　　处：《食品与发酵科技》2023年第6期130-134,共5页Food and Fermentation Science & Technology

基　　金：青岛海关“组阁揭榜”科研项目(QK202103)。

摘　　要：为了保证单冻扇贝柱的品质和食品安全,完善出口水产品加工质量安全管理体系,积极应对国外苛刻的产品标准和准入制度等技术性贸易壁垒。本研究应用HACCP原理对出口单冻扇贝柱的生产全过程进行危害分析,确定了原料验收、二次清洗和金属探测3个关键控制点,并对其设定的关键限值进行监控、记录、纠偏和验证。分析了验证程序,确保其合理性和有效性。本研究建立的HACCP体系可以预防或降低单冻扇贝柱生产过程中的危害,验证程序确保HACCP体系的有效实施。The HACCP system was studied to ensure the quality and food safety of individual quick freezing scallop adductor,to improve the quality and safety management system of export aquatic products processing,and to actively deal with foreign technical barriers to trade.The HACCP principle was applied to analyze the hazards in the whole production process of the exported individual quick freezing scallop adductor,three critical control points were determined that there were raw material acceptance,second cleaning and metal detection.And the procedure of monitoring,record keeping,corrective action and verification for the critical limits were set.The verification procedure was analyzed to ensure its rationality and effectiveness.The HACCP system established in this study can prevent or reduce the hazards in the production process of individual quick freezing scallop adductor.The verification procedure was implemented for ensuring the HACCP system availability.

关 键 词：HACCP 单冻扇贝柱 验证程序 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]