摘要
目的:通过对我市婴儿米粉的生产厂家实施危害分析和关键控制点(HACCP)体系来提高婴儿米粉生产企业的管理水平及产品质量,确保产品的安全性。方法:HACCP作为生产(加工)安全食品的一种控制手段;对原料、关键生产工序及影响产品安全的人为因素进行分析,确定加工过程中的关键环节,建立、完善监控程序和监控标准,采取规范的纠正措施。试图找到生产中造成安全的关键点,从而为生产企业进一步提高产品质量。结果:根据危害分析,确定婴儿配方米粉生产过程中的关键控制点为原料(奶粉、蛋粉)、工作台、车间空气、操作人员的手。结论:通过HACCP体系的运行,明确了奶粉、蛋粉的质检工作,工作台面和车间空气的消毒,操作人员的卫生和提高从业人员的专业素质是保证产品质量合格的根本措施。
Objective：In order to improve the management level and product quality of manufacturing enterprise of infant rice flour and ensure the product safety,the Hazard Analysis and Critical Control Point（HAPPC） system was implemented in infant rice flour manufacturers in Zhangzhou.Methods： HACCP,as a control means in producing and processing safe food,was used to determine the key links in processing,to establish and improve monitoring programs and standards,to adopt corrective measures,by analyzing the raw materials,critical manufacturing processes and human factors which affected product safety.We attempted to find the key points of food security in the production,so as to further improve product quality of manufacturers.Results： Based on the hazard analysis,raw materials（milk powder,egg powder）,worktable,workshop air,the operator′s hands were determined to be the critical control points in the infant rice flour production.Conclusion： HACCP system revealed clearly that there were many fundamental measures to ensure the product quality,such as the quality inspection of milk powder and egg powder,the disinfection of worktable and workshop air,the operator′s health and the professional quality of employees.
出处
《中国卫生检验杂志》
CAS
2011年第11期2763-2764,2767,共3页
Chinese Journal of Health Laboratory Technology
