HACCP 体系在蛤肉酱罐头生产中的应用  

Application of HACCP system in production of cannedclam meat (Ruditapes philippinarum) sauce

作　　者：叶培洁 邱希斌 林杰 郑凤杰 陈慧斌 YE Pei-jie;QIU Xi-bin;LIN Jie;ZHENG Feng-jie;CHEN Hui-bin(College of Life Sciences,Fujian Normal University,Fuzhou,Fujian 350117,China;Fujian Inspection and Research Insti-tute for Product Quality,Fuzhou,Fujian 350002,China;Ge Laoda(Fujian)Food Co.,Ltd.,Putian,Fujian 351100,China)

机构地区：[1]福建师范大学生命科学学院,福建福州350117 [2]福建省产品质量检验研究院,福建福州350002 [3]蛤老大(福建)食品有限公司,福建莆田351100

出　　处：《宁德师范学院学报(自然科学版)》2024年第4期396-402,共7页Journal of Ningde Normal University(Natural Science)

基　　金：闽江学者奖励计划资助项目(闽教高[2019]21号);福建省科技计划区域发展项(2022N3003);福建省海洋高新产业发展专项项目(闽海洋高新[2014]23号)。

摘　　要：为提高蛤肉酱罐头产品的质量安全,运用危害分析和关键控制点(HACCP)体系对蛤肉酱罐头生产加工过程中各道工序的生物性、化学性和物理性危害进行分析。结果表明:灌装、灭菌为蛤肉酱罐头生产的关键控制点。通过制定相应的关键限值和监控体系,对监控对象、监控方法、监控频率和监控人员进行观察评估,针对纠偏行动进行验证建立验证程序,形成完整的记录保存管理程序。In order to enhance the quality and safety of canned clam meat(Ruditapes philippinarum)sauce prod⁃ucts,the hazard analysis and critical control point(HACCP)system was used to identify and assess the poten⁃tial biological,chemical,and physical hazards associated with the processing of canned clam meat sauce.The findings indicated that the filling and sterilization stages were identified as critical control points for the produc⁃tion of canned clam sauce.The monitoring objects,methods,frequencies,and personnel were supervised and evaluated through the establishment of critical limits and monitoring systems.A verification program for correc⁃tive action was established,and a complete record-keeping-program was formed.

关 键 词：蛤肉酱罐头 危害分析和关键控制点(HACCP)体系 危害分析 关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS297[轻工技术与工程—食品科学与工程]