方便面生产企业建立与实施HACCP体系的研究

目的为保证方便面的卫生质量，探讨在方便面生产企业建立和实施HACCP体系的效果。方法参照国际食品法典委员会推荐的《HACCP体系及其应用准则》以及《食品企业通用卫生规范》的要求，运用现场卫生学调查、实验室检验、卫生管理的方法，对所有原料和加工工艺进行危害分析，确定关键控制点和控制措施。结果确定关键控制点，采取控制措施并进行验证，在方便面生产企业建立了HACCP体系。结论建立体系后，产品卫生质量稳定，建立的HACCP体系有效。

Establishment and Implementation of HACCP System in the Instant Noodles Producing Enterprises

Objective] To explore the effect of establishing and implementing HACCP system in the instant noodles producing enterprises. Methods] With the instruction of ＂HACCP System and Its Applications Guidelines＂ and ＂ General Sanitary Regulations for Food Enterprises＂ recommended by Codex Alimentarius commission （CAC）, site investigation, laboratory detection and sanitary administration method were applied to carry out hazard analysis of all the related raw materials and processing technology in order to find out the key points and relevant control measures. Results ] The key points were found out, the control measures were taken and HACCP system was established in the instant noodles producing enterprises. Condusion] After the establishment of the system, the sanitary quality of the products has been kept stable; the HACCP system has been proved to be effective.