摘要
近年来,食品质量安全问题日益受到人们的关注。白酒企业为了保证产品质量和安全,满足国家相关法律法规的规定和人们日益增长的消费需求,相继建立了HACCP体系。本文以浓香型白酒为研究对象,对其生产过程中的危害因素进行了分析,确定了关键控制点、控制限值、纠正措施、评审程序及文件记录管理制度,旨在通过建立HACCP体系更好地控制产品质量,杜绝食品安全事件的发生。
In recent years, the issue of food quality and safety has received increasing attention from people. Chinese Baijiu companies have established the HACCP system to ensure product quality and safety, continually meet the requirements of relevant national laws and regulations and people’s growing consumer demand. Taking strong flavor Chinese Baijiu as the research object, this paper analyzes the hazard factors and determins the key control points, control limits, corrective measures, review procedures, document and record management system in the production of strong flavor Chinese Baijiu aiming at better controlling product quality and preventing food safety incidents by establishing HACCP system.
作者
范亚芹
马辉峰
FAN Yaqin;MA Huifeng(Hebei Fenglaiyi Distillery Co.,Ltd.,Xingtai 055550,China)
出处
《现代食品》
2021年第10期148-150,共3页
Modern Food
