食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2015年
8期
3292-3298
,共7页
蜂蜜%危害分析和关键控制点%关键控制点%健康
蜂蜜%危害分析和關鍵控製點%關鍵控製點%健康
봉밀%위해분석화관건공제점%관건공제점%건강
honey%hazard analysis critical control point%critical control point%heath
目的：通过介绍HACCP体系在本公司蜂蜜实际生产中的运用,以期能为其他蜂产品企业提供参考,共同为人类健康事业添砖增瓦。方法通过分析从蜂蜜原料到蜂蜜终产品整个食品工艺流程,寻找关键控制点(CCP),并确定关键控制点,在发生食品安全危害之前将其危害消除或达到可以接受的水平。结果在蜂蜜生产过程中制定了2个CCP,分别为原料收购时氯霉素限量的控制和化蜜、巴氏杀菌时的微生物数量的控制。结论 HACCP 体系是一项保证食品安全的预防性技术管理体系。通过引入 HACCP 体系,对蜂蜜产品进行有效地食品安全控制,从而确保生产出健康的蜂产品,为广大消费者提供有益健康的蜂蜜。
目的：通過介紹HACCP體繫在本公司蜂蜜實際生產中的運用,以期能為其他蜂產品企業提供參攷,共同為人類健康事業添磚增瓦。方法通過分析從蜂蜜原料到蜂蜜終產品整箇食品工藝流程,尋找關鍵控製點(CCP),併確定關鍵控製點,在髮生食品安全危害之前將其危害消除或達到可以接受的水平。結果在蜂蜜生產過程中製定瞭2箇CCP,分彆為原料收購時氯黴素限量的控製和化蜜、巴氏殺菌時的微生物數量的控製。結論 HACCP 體繫是一項保證食品安全的預防性技術管理體繫。通過引入 HACCP 體繫,對蜂蜜產品進行有效地食品安全控製,從而確保生產齣健康的蜂產品,為廣大消費者提供有益健康的蜂蜜。
목적：통과개소HACCP체계재본공사봉밀실제생산중적운용,이기능위기타봉산품기업제공삼고,공동위인류건강사업첨전증와。방법통과분석종봉밀원료도봉밀종산품정개식품공예류정,심조관건공제점(CCP),병학정관건공제점,재발생식품안전위해지전장기위해소제혹체도가이접수적수평。결과재봉밀생산과정중제정료2개CCP,분별위원료수구시록매소한량적공제화화밀、파씨살균시적미생물수량적공제。결론 HACCP 체계시일항보증식품안전적예방성기술관리체계。통과인입 HACCP 체계,대봉밀산품진행유효지식품안전공제,종이학보생산출건강적봉산품,위엄대소비자제공유익건강적봉밀。
Objective To show the application of hazard analysis critical control point (HACCP) in practical honey process for providing references to other bee products enterprises. Methods HACCP was induced to ensure honey production to be safe. Critical control points (CCPs) were searched out and ensured of them by analyzing the process from raw materials to end products to eliminate or decrease food hazard to be acceptable. Results Two CCPs were formulated which were the maximum residue limits of chloramphenicol in raw honey and microbial limits in process of melting honey and pasteurization. Conclusion HACCP was an advanced managerial method, which could strengthen the management of enterprises themselves to ensure food quality and safety. Quality of honey could be better by applying them to supply healthy honey for customers.
