植脂奶油裱花蛋糕生产中HACCP的应用研究

目的 ]　在植脂奶油裱花蛋糕生产中建立危害分析关键控制点 (HACCP)体系。　 方法 ]　根据国际食品法典委员会 (CAC)文件《HACCP原理及其应用准则》推荐的原理和程序 ,参照我国糕点类卫生管理办法的要求 ,依据《食品中微生物检验方法》、《消毒技术规范》、《糕点、面包卫生标准》 ,对原料、半成品、成品、人员、设备、工用具等对象的微生物指标进行一系列检测 ,并对加工工艺进行危害因素分析 ,建立植脂奶油裱花蛋糕生产HACCP体系。　 结果 ]　确立烘烤、裱花装饰、储存、运输和销售为关键控制点 ,制定了一套详细的HACCP计划。　 结论 ]　HACCP体系的建立为奶油裱花蛋糕生产安全控制提供了保障

Research on the application of the HACCP in the production of vegetable fat and milk - flower cake

Objective To establish the hazard analysis critical control point (HACCP) system for the production of the vegetable fat and milk-flower cake. According to the instruction of 《HACCP system and guideline for its application 》(CAC regulation) and kinds of cake regulation of our country, continuous investigation for microbial indices on raw materials, semi-manufactured goods, finished-product goods, personnel, equipments and appliance were carried out. The hazard factors analyzed to establish the HACCP system of the vegetable fat and milk-flower cake. Since the cooking, flower-adornment, storing, transporting and selling were confirmed to be the critical control points, that a set of definite HACCP system is proposed. Conclusion] Establishment of the HACCP system gives support to the safety control of vegetable fat and milk-flower cake.