HACCP在调味紫菜生产加工中的应用

目的提高调味紫菜卫生质量,确保调味紫菜卫生安全。方法随机选择连云港市8家调味紫菜生产企业,应用HACCP的基本原理与方法,对调味紫菜的生产工艺全过程进行危害分析,确定关键控制点及关键限值,并进行相应的监控和纠偏。结果确定了4个关键控制点,关键控制点及关键限值分别为:(1)原料验收:关键限值为查验供应商的产品合格证明,保证原料来自安全海域;(2)调味料验收:关键限值为查验供应商提供的产品合格证明;(3)金属检测:关键限值为Fe:直径≤0.8mm,非Fe:直径≤1.2mm;(4)烧烤:关键限值为烧烤温度≥260℃,输送带转速≤85r/min。结论将HACCP应用于调味紫菜的生产加工过程,可显著提高调味紫菜的卫生质量。

Application of haccp in manufacturing process of flavor laver

OBJECTIVE To improve the sanitary quality of flavor laver and ensure the hygiene and safety of the flavor laver. METHODS Randomly selected and conducted a hazard analysis on the process of flavor laver in 8 flavor laver manufacturing factories located in Lianyungang and identified critical control points,critical control limits and related monitoring and corrective measures. RESULTS Total 4 critical control points were identified and CCPs and their critical control limits were:(1)inspection for raw materials:critical control limit was to check the product’s qualified certificates from suppliers and raw materials were ensured from the safe sea area;(2)inspection of flavors:critical control limit was to check the product’s qualified certificates from suppliers;(3)metal detection:critical limit was that Fe:d ≤0.8mm,non-Fe:d ≤1.2mm;(4)baking:critical limit was that baking temperature ≥260℃,conveyer belt speed ≤ 85r/min. CONCLUSION Application of HACCP in the manufacturing process of flavor laver can significantly improve the sanitary quality of products.