摘要
依据HACCP食品安全管理体系的要求并结合酱卤牛肉产品生产的工艺特点,对其生产过程中可能存在的危害从从物理、生物和化学方面进行分析与评估,从而确定了原辅料验收、滚揉腌制、杀菌和金属异物检测为关键控制点(CCP),并确定了其关键限值,构建了酱卤牛肉产品HACCP体系的纠偏措施,验证程序和监控程序,进而全面制定了合理有效的酱卤牛肉产品生产过程中的HACCP计划表,为有效保证酱卤牛肉产品生产过程的安全性提供理论依据。
According to the HACCP food safety management system and based on the process features of sauce spiced beef production,the production process of the damage made from the aspects of physical,biological and chemical analysis and evaluation,to determine the acceptance of raw materials,auxiliary materials,packaging materials acceptance and acceptance,tumbling,pickling,sterilization and metal objects detection for critical control points(CCP),and determine the key limit value,build a sauce spiced beef products HACCP system of rectifying measures,verification procedure and monitoring program,then a comprehensive set of reasonable and effective sauce spiced beef HACCP in the process of product production schedule,to effectively guarantee the sauce spiced beef products provides the theory basis for the safety of the production process.
作者
董宪兵
赵博
吴迪
候美玲
DONG Xian-bing;ZHAO Bo;WU Di;HOU Mei-ling(Chongqing Institute for Food and Drug Control,Chongqing 401121,China;College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品与发酵科技》
CAS
2021年第5期122-126,共5页
Food and Fermentation Science & Technology
基金
国家重点研发计划资助(2017YFC1602000)。
