HACCP体系在蛋黄派安全生产中的应用初探

目的保障蛋黄派生产的卫生安全。方法按照CAC文件《HACCP的原理及其应用准则》推荐的原理和程序1],参照国内外GMP、SSOP和HACCP的有关法规和标准,确定蛋黄派生产中的原料验收、烘焙、无菌包装、人员卫生为关键控制点,并提出了相应的控制措施。结果在蛋黄派生产中引入HACCP管理体系,产品的质量、安全性进一步提高。结论该管理系统为保证蛋黄派生产的安全与品质提供了科学的管理方法,具有很高的使用价值。

Application of HACCP in safety proceeding of vitellus-pie

Objective In order to guarantee the food safety of the viltellus-pies; Method In terms of the principles and procedures of HACCP system and guideline for its application recommended by CAC and in reference to the regulations and standards on GMP, SSOP and HACCP home and abroad, we defined critical control points (the raw materials' checking and accepting , baking, packing, staff's application health ) and taking a serials of coinciding prevention measures . Results The running of HACCP system management during the viltellus-pie's producting, the quality and safety is better greatly than before ; Conclusion It is much more value that the HACCP assure health and quality of vitellus-pie.