摘要
由于食品生产企业设计布局和人员、物流、工艺等方面的不科学、不合理,在食品生产过程中,极易造成固有特性不同的物质交叉而发生污染。本文对食品生产企业平面布局、水、气、人、物、虫害、垃圾以及工艺等8个关键环节流程图的绘制及其控制要求进行探索和研究,以期为食品生产企业设计阶段合理规划以及设计各流程之间的顺序和关系提供指引;为识别食品生产环节潜在交叉污染风险,评价食品安全危害提供分析基础;基于识别的风险点制定相关控制措施,为食品生产企业在源头将风险降到可控程度,确保食品生产过程安全、可靠提供参考方案。
Due to the unscientific and unreasonable design layout, personnel, logistics, technology and other aspects of food production enterprises, it is easy to cause cross of substances with different inherent characteristics and cause pollution in the process of food production. This paper explores and studies the drawing of flow chart and control requirements of eight key links, including plane layout, water, gas, people, things, pests, garbage, technology,etc., in order to provide guidance for the rational planning of food production enterprises in the design stage, the sequence and relationship among the design processes, and provide an analytical basis for identifying the potential cross-contamination risks in food production and evaluating food safety hazards, make relevant control measures based on the identified risk points, and provide a reference scheme for food production enterprises to reduce the risk to a controllable level at the source and ensure the safety and reliability of the food production process.
作者
杨树江
董榕贵
谭波
YANG Shujiang;DONG Ronggui;TAN Bo(Guizhou Testing Technology Research and Application Center,Guiyang 550014,China)
出处
《食品安全导刊》
2022年第30期45-47,57,共4页
China Food Safety Magazine
基金
贵州科学院青年基金(黔科院J合字[2021]33号),黔式腌腊肉中风味物质的研究。
关键词
流程图
食品生产企业
交叉污染
flow chart
food production enterprises
cross contamination
