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| 水产制品加工生产的危害分析与关键控制点的应用探讨 | |
| 引用本文： | 马林,谭铭雄,何洁仪,陈少娟,刘东海,张永慧. 水产制品加工生产的危害分析与关键控制点的应用探讨[J]. 华南预防医学, 2004, 30(2): 10-12 |
| 作者姓名： | 马林 谭铭雄 何洁仪 陈少娟 刘东海 张永慧 |
| 作者单位： | 1. 广州市疾病预防控制中心,广东,广州,510080 2. 广州市卫生监督所 3. 广东省卫生监督所 |
| 基金项目： | 广东省自然科学基金资助项目 (A19990 65 ) |
| 摘 要： | 目的 探讨HACCP体系在水产制品加工生产过程中的应用效果。方法 选择一家鱼肉水产制品加工企业 ,参照卫生部食品企业HACCP实施指南 ,对其生产加工过程的危害因素进行分析 ,提出预防控制措施。结果 最终确定配料中食品添加剂称量、蒸煮杀菌、探测金属碎屑三个环节为关键控制点。针对关键控制点提出相关干预措施为生产中严格控制添加剂使用量 ,彻底加热食品 ,剔除含金属碎屑 >1 2mm的食品。结论 严格控制添加剂使用量、彻底加热及剔除金属碎屑是水产制品加工生产中的关键控制措施 |
| 关 键 词： | 水产制品 危害分析与关键控制点 |
| 文章编号： | 1671-5039(2004)02-0010-03 |
| 修稿时间： | 2003-11-13 |
A study on applying HACCP system in aquatic products processing |
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| MA Lin,TAN Ming xiong,HE jie yi,et al.. A study on applying HACCP system in aquatic products processing[J]. South China JOurnal of Preventive Medicine, 2004, 30(2): 10-12 | |
| Authors: | MA Lin TAN Ming xiong HE jie yi et al. |
| Affiliation: | MA Lin,TAN Ming xiong,HE jie yi,et al. Guangzhou Center for Disease Control and Prevention,Guangzhou 510080,China |
| Abstract: | Objective To explore the application of HACCP system on aquatic products processing. Methods According to the application guidelines of HACCP system for food enterprises issued by Ministry of Health. Results Three critical control points including food addictives weighing, disinfection by steaming and boiling and detecting metal fragments were identified. Correspondingly, the control measures were strictly limiting the usage of food additives, thoroughly heating and elimination of metal fragments with diameter more than 1 2 mm. Conclusion Strictly limiting the usage of food additives, thoroughly heating and elimination of metal fragments were the key control measures in aquatic products processing. |
| Keywords: | Aquatic products HACCP |
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