HACCP体系在湿米粉微生物污染控制中的应用  

Application of HACCP System in the Control of Microbial Contamination of Wet Rice Noodles

作　　者：陈凤萍 陈煜琳 孙健[1] 刘庆成[1] 李丽 李浩 李文杰 张广森 文茵琪 陈萍 CHEN Fengping;CHEN Yulin;SUN Jian;LIU Qingcheng;LI Li;LI Hao;LI Wenjie;ZHANG Guangsen;WEN Yinqi;CHEN Ping(Shenzhen Baoan District Center for Disease Control and Prevention,Shenzhen 518101,China;Heyuan Longchuan District Center for Disease Control and Prevention,Heyuan 517000,China;Shenzhen Baoan District Public Health Service Center,Shenzhen 518102,China;Shenzhen Baoan District Chronic Disease Prevention and Control Hospital,Shenzhen 518101,China)

机构地区：[1]深圳市宝安区疾病预防控制中心,广东深圳518101 [2]河源市龙川县疾病预防控制中心,广东河源517000 [3]深圳市宝安区公共卫生服务中心,广东深圳518102 [4]深圳市宝安区慢性病防治院,广东深圳518101

出　　处：《现代食品》2025年第5期98-102,131,共6页Modern Food

基　　金：深圳市宝安区科技计划基金研究项目(医疗卫生类)(2021JD258)。

摘　　要：为探究危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系在湿米粉微生物污染控制中的应用,本文以深圳市宝安区日产≥10 t、以大米为主要原料加工湿米粉的生产企业为研究对象,依据《HACCP体系及其应用准则》进行问卷调查与现场调查。研究结果表明,合理识别并控制关键控制点,有助于在湿米粉生产至销售环节建立有效的HACCP体系,从而保障湿米粉的质量及安全。In order to explore the application of hazard analysis and critical control point(HACCP)system in the control of microbial contamination of wet rice noodles,this paper takes the production enterprises of wet rice noodles with daily output≥10 t and rice as the main raw material in Bao’an district,Shenzhen as the research object,and conducts questionnaire survey and on-site investigation according to the HACCP System and Its Application Guidelines.The research results show that the reasonable identification and control of critical control points are helpful to establish an effective HACCP system from the production to the sales of wet rice noodles,so as to ensure the food safety of wet rice noodles.

关 键 词：湿米粉 工艺流程 致病微生物 关键控制点 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]