摘要
目的 探讨提高饮用纯净水卫生质量的方法。方法 利用危害分析关键控制点 (HACCP)原理 ,对纯净水生产过程进行危害因素分析 ,确定“关键控制点”(CCP) ,制定预防和纠偏措施。对各CCP水和危害因素采样检验 ,对实施HACCP管理前、后的各指标进行比较。结果 RO膜反渗透、O3 杀菌、桶及盖消毒、灌装环境和无菌操作为纯净水生产的CCP。各CCP实施控制前后的相应指标检验结果比较有非常显著的差异 (P <0 .0 1)。HACCP管理后成品水卫生质量 10 0 %符合国家标准。
Objective To explore the methods of improving the sanitary quality of purified water for drinking.Methods Prevention and correction measures were worked out by analyzing the hazard factors in production and finding the critical control points according to the theory of hazard analyzing critical control points (HACCP).Purified water of different critical control points and correlative hazard factors were sampled and detected.The indexes of purified water before and after the HACCP management were compared.Results Reverse osmosis,ozone sterilization,the disinfections of vessels and lids,manufacturing surrounding and aseptic manipulation were regarded as the critical control points in production.The indexes of purified water before and after the HACCP management showed significant difference(P<0.01).The sanitary quality of all the purified water after the management conformed to the national standard.Conclusion HACCP management has proven to be the most effective method to improve the quality of purified water for drinking.
出处
《临沂医学专科学校学报》
2003年第3期177-179,共3页
Journal of Linyi Medical College
关键词
HACCP
纯净水
应用
Hazard analyzing critical control points
Purified water
Application
