HACCP体系在高铁常温菜肴包生产过程中的应用  

The Application of HACCP System in the Production of High-Speed Train Room Temperature Dish Packages

作　　者：张金玲 赵丽男 ZHANG Jinling;ZHAO Linan(Beijing Train Services Co.,Ltd.,Beijing 102600,China)

机构地区：[1]北京京铁列车服务有限公司,北京102600

出　　处：《食品安全导刊》2025年第1期55-58,共4页China Food Safety Magazine

摘　　要：常温菜肴包因其货架期较长、种类丰富、营养全面和食用方法便捷,成为高铁餐饮中必不可少的供餐品类。本文以高铁常温菜肴包为研究对象,运用危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系,结合生产加工工艺流程,查找确定了影响常温菜肴包质量的4个关键控制点,分别为原料采购验收、高温灭菌、人工灯检和异物检测。通过制定HACCP计划,为指导菜肴包生产作业提供了科学有效的方法,避免了生产过程中的食品安全风险,确保了高铁常温菜肴包产品的食品质量安全。Because of its long shelf life,rich variety,comprehensive nutrition and convenient eating method,room temperature dish package has become an indispensable food for high-speed train catering.In this paper,the high-speed train room temperature dish package is taken as the research object,and the system of hazard analysis and critical control point(HACCP)is applied to the production process,the four critical control points that affect the quality of the room temperature dish packages are purchasing and acceptance,high-temperature sterilization,artificial light inspection and foreign body detection.The establishment of HACCP plan provides a scientific and effective method to guide the production of high-speed train dish packages,avoid the food safety risks in the production process,and ensure the food quality and safety of high-speed train room temperature dish packages.

关 键 词：高铁列车 常温菜肴包 危害分析与关键控制点(HACCP) 质量控制措施 

分 类 号：TS201.6[轻工技术与工程—食品科学]