摘要
以某食品公司生产的无骨裹粉鳕鱼为危害分析与关键控制点(HACCP)计划实施对象,应用HACCP原理,对无骨裹粉鳕鱼加工工艺的每个环节进行危害分析,确定了生产的关键控制点(CCP),并建立了完善的HACCP体系。最终确定原料接收、刺骨检查、辅料接收、裹粉、金属探测5个环节为关键控制点,分别设定了相应的关键限值、监控、纠偏措施、记录和验证。实践表明,应用该体系能够保证无骨裹粉鳕鱼的质量安全,提升产品声誉,从而提高企业的经济效益。
Taking the boneless cod wrapped in flour which was produced by a food company as the HACCP program to implement the object,the principle of HACCP was applied to analyze every tache of the processing technology of the boneless cod wrapped in flour,and the critical control point( CCP) of the production was determined,and a perfect HACCP system was established. Finally,the 5 key links of raw material receiving,piercing inspection,auxiliary material receiving,powder wrapping and metal detecting are determined. The corresponding key limits,monitoring,corrective actions,records and verification are set up respectively. The practice shows that the system can guarantee the quality and safety of the boneless cod wrapped in flour and improve the economic benefits of the enterprise.
出处
《安徽农业科学》
CAS
2017年第27期113-116,共4页
Journal of Anhui Agricultural Sciences
基金
浙江省大学生新苗人才计划项目(2016R411004)
关键词
无骨裹粉鳕鱼
危害分析与关键控制点
应用
Boneless cod wrapped in flour
Hazard analysis and critical control point
Application
