摘要
[目的 ] 在盒饭生产过程中建立危害分析和关键控制点 (HACCP)体系。 [方法 ] 根据国际食品法典委员会 (CAC)文件《HACCP原理及其应用准则》推荐的原理和程序 ,参照我国餐饮业卫生管理方法的要求 ,对人员、设备、环境、原料、产品等对象的微生物指标进行一系列检测 ,并对原料及加工工艺进行危害因素分析 ,建立盒饭生产HACCP体系。 [结果 ] 确立原料贮存、烹调加热、盒饭贮存、餐具消毒为关键控制点 ,制定了一套详细的HACCP计划。 [结论
To establish the hazard analysis critical control point (HACCP) system for the production of packed meal. Continuous investigation for microbial indices on personnel, equipments, environments, raw materials, and finished products, as well as the hazard analysis on raw materials and processing technology in a model factory were carried out according to the instruction of 《HACCP system and guideline for its application》 (CAC regulation) and regulation of our country. Critical control indices on holding of raw material, cooking temperature, holding of finished product and disinfecting of containers and tools etc, were established. The control criterion is proposed. [Conclusion] Establishment of HACCP system gives support to the safety control of packed meal production.
出处
《上海预防医学》
CAS
2002年第9期403-405,408,共4页
Shanghai Journal of Preventive Medicine
关键词
盒饭
危害分析
关键控制
生产
Packed meal
Hazard analysis
Critical control
