摘要
目的在罐装巴氏杀菌保鲜蟹肉的生产管理中提高安全卫生水平。方法根据危害分析关键控制点体系(HACCP)的质量管理原理,通过对其生产流程的每道工序进行危害分析,确定相关措施。结果确定了冷却、添加食品添加剂、封口、巴氏杀菌、冰水冷却、冷藏6个关键控制点,制定了HACCP工作计划表,确定了关键限值和纠偏措施,构建了罐装巴氏杀菌保鲜蟹肉的HACCP管理体系模式。结论将该管理体系运用于罐装蟹肉的生产实践,结果表明其显著提高了该产品质量安全卫生水平,取得良好的效果。
Objective To enhance the production safety of the canned pasteurized fresh crab meat.Methods Based on HACCP principles,the hazard analysis and critical control points were applied in the production process.Results The six key points are confirmed as cooling,food additive,sealing,pasteurizing,ice water cooling and refrigeration,and the HACCP work schedule is formulated,as well as the key limits and rectification measures are formed,hence to establish a safety management system in the production of the canned pasteurized fresh crab meats.Conclusion The application of this management system showed a significant improvement for the food production safety.
出处
《食品安全质量检测学报》
CAS
2012年第1期63-68,共6页
Journal of Food Safety and Quality
关键词
HACCP体系
保鲜蟹肉
危害分析
关键控制点
HACCP system
refrigerated crab meat
hazard analysis
critical control points
