摘要
[目的 ] 在食品营养强化剂预混料生产中建立危害分析关键控制点 (HACCP)体系。 [方法 ] 参照国际食品法典委员会 (CAC)《HACCP原理及其应用准则》推荐的原理和程序 ,在查阅有关文献资料和收集原料、包装材料、加工人员、生产环节、设备、车间环境卫生质量采样检测资料的基础上 ,对生产过程进行危害分析 ,建立食品营养强化剂预混料生产HACCP体系。 [结果 ] 确定配方、投料、过筛为设立关键控制点的工序 ,并制定出详细的HACCP计划。 [结论 ] 建立的HACCP体系能有效控制食品营养强化剂预混料生产过程中的危害 ,复合食品添加剂生产建立HACCP体系可参考本项研究。
To establish the hazard analysis and critical control point (HACCP) system for the food promix. Hazard analysis under the HACCP system for the food promix production was established,with reference to the principle and procedure of HACCP system and guidelines for its application recommended by CAC,and on the basis of review of published literatures and compiling the data gathered from the inspection of raw material, packing material, personnel, equipments and environment. Critical control indices on formulation, dispensing and sieving were established, and a detailed HACCP plan was setup. [Conclusion] The system of HACCP that had established in this research can control the hazard in the food promix production and give reference to the production of compound food additive.
出处
《上海预防医学》
CAS
2003年第6期273-276,共4页
Shanghai Journal of Preventive Medicine
