焙烤食品安全保障策略及要点分析  

Analysis of Safety Guarantee Strategy and Key Points of Baked Food

作　　者：胡志高 HU Zhigao(Tsui Xiangyuan Health Food(Zhongshan)Co.,Ltd.,Zhongshan 528437,China)

机构地区：[1]咀香园健康食品(中山)有限公司,广东中山528437

出　　处：《食品安全导刊》2024年第25期24-26,共3页China Food Safety Magazine

摘　　要：本文阐述焙烤食品的常见种类与特点,探讨焙烤食品安全面临的威胁,分析焙烤食品安全保障现存问题,并针对问题提出建立原料供应商审核及溯源机制、优化危害分析和关键点控制计划并加大执行力度、完善成品仓储物流温湿度监控系统的策略。通过实施这些策略有望有效提升焙烤食品的整体安全水平,为行业的健康发展奠定坚实的基础。This paper describes the common types and characteristics of baked food,discusses the threats faced by the safety of baked food,analyzes the existing problems in the safety assurance of baked food,and proposes the strategies to establish the audit and traceability mechanism of raw material suppliers,optimize the HACCP plan and strengthen the implementation,and improve the temperature and humidity monitoring system of finished product warehousing and logistics.The implementation of these strategies is expected to effectively improve the overall safety level of baked foods and lay a solid foundation for the healthy development of the industry.

关 键 词：焙烤食品 食品安全 危害分析和关键点控制 

分 类 号：TS201.6[轻工技术与工程—食品科学]