HACCP在雪菜罐头生产中的应用  

Application of HACCP in Manufacture of Canned Pickled Cabbage

作　　者：毕士川[1] 石建高[1] 钟文珠 

机构地区：[1]中国水产科学研究院东海水产研究所 [2]上海梅林泰康食品有限公司,上海200090

出　　处：《食品与发酵工业》2004年第1期136-139,共4页Food and Fermentation Industries

摘　　要：为了保证雪菜罐头的产品质量 ,使其符合FDA的要求 ,文中将HACCP应用于雪菜罐头的生产 ,对生产过程中的每个环节可能造成的潜在危害进行分析 ,以确定影响产品质量的关键控制点 ,并针对每一个CCP点制定出相应的预防措施。建立安全监控制度 ,将生产过程可能存在的潜在危害因素降低到最低程度 ,以保证产品的质量。Food safety has always been the first priority in food quality control system in China. HACCP is recognized as an effective system designed to improve food safety. To ensure the quality of canned pickled cabbage and meet the requirements of FDA,the paper analyzed potential hazards in processing procedures and defined the Critical Control Point. The paper proposed a supervising safety system so that the potential hazards can be reduced to the lowest level. The paper concluded that the utilization of HACCP system could not only enhance safety of canned pickled cabbage but also improve its quality.

关 键 词：雪菜罐头 HACCP 产品质量 食品安全 危害分析 质量控制 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]