摘要
以固体饮料为研究对象,对生产过程中的各个工艺过程进行危害分析,确立了配料、预混和混合、金属异物探测、包装4个关键控制点,并制定了关键限值、监控计划及纠正措施,通过建立固体饮料HACCP体系,为固体饮料生产的质量安全控制提供参考。
This article takes the solid beverage as the research object,analyzes the hazard factors in the production process,and four critical control points,namely,ingredients,pre-mixing and blending,metal foreign substance detection,and packaging,were established,as well as the critical limit values,monitoring plan and corrective measures,which provide a reference for the quality and safety control in the production of solid beverages through the establishment of the HACCP system for solid beverages.
作者
常虹
周颖雪
韦盈
钟秋霞
刘颖
杨雅雅
CHANG Hong;ZHOU Yingxue;WEI Ying;ZHONG Qiuxia;LIU Ying;YANG Yaya(Institute of Food Testing,Hainan Academy of Inspection and Testing,Haikou 570311,China;Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation,Haikou 570311,China;Danzhou Branch of Hainan Institute of Inspection and Testing,Danzhou 571700,China;China Quality Mark Certification Group Co.,Ltd.,Beijing 100048,China)
出处
《现代食品》
2024年第3期33-35,共3页
Modern Food
