摘要
依据HACCP食品安全管理体系要求,对龙岩泡鸭爪生产环节的潜在危害分别从物理、生物和化学3个方面开展分析与评估,最终确定了关键控制点(原辅料验收、煮制、浸泡、金探和杀菌)及其关键限值,构建纠偏措施,验证程序和监控程序,进而制定全面合理有效的HACCP计划,为HACCP食品安全管理体系在龙岩泡鸭爪生产中的应用提供参考依据。
In accordance with the requirements of the HACCP food safety management system,the potential hazards in the production process of Longyan pickled duck feet were analyzed and evaluated from three aspects:physical,biological and chemical.Eventually,the critical control points(acceptance of raw and auxiliary materials,cooking,soaking,gold probing and sterilization)and their critical limits were determined.Corrective measures,verification procedures and monitoring procedures were established.Furthermore,a comprehensive,reasonable and effective HACCP plan should be formulated to provide a reference basis for the application of the HACCP food safety management system in the production of Longyan pickled duck feet.
作者
陈杭春
CHEN Hangchun(Longyan Industrial Product Production License Review Technology Center,Longyan 364000,China)
出处
《现代食品》
2026年第1期75-78,88,共5页
Modern Food
