HACCP管理系统在鲜切草莓加工和保鲜 过程中的应用

Application of HACCP management system in fresh-cut strawberry processing and preservation process

中文关键词:  鲜切草莓  危害分析关键控制点  食品加工  食品保鲜

英文关键词:fresh-cut strawberry  Hazard Analysis Critical Control Point  food processing  food preservation

中文摘要:

      目的 将HACCP管理体系应用在鲜切草莓加工和保鲜生产中。通过HACCP体系可进行预防与控制食品原料生产、加工、贮运到销售等过程中可能存在的潜在危害, 并能最大限度地降低风险, 更有效地保证食品的安全。方法 以草莓为试验材料, 采用 HACCP 体系对鲜切草莓加工和保鲜过程中可能的潜在危害进行分析, 确定关键控制点和关键限值, 提出相应的预防措施和监测方法。结果 确定了原料验收、切割、保鲜处理、包装、贮存5个关键控制点, 构建了鲜切草莓加工和保鲜的HACCP 管理体系模式。结论 将HACCP管理体系运用于鲜切草莓加工与保鲜过程中, 提高了该产品质量安全卫生水平。

英文摘要:

      Objective To apply the Hazard Analysis and Critical Control Point (HACCP) system in the production of fresh-cut strawberry processing and preservation. HACCP has an effect on preventing and control the potential hazards coming from the whole process of the food raw materials production, processing, storage, and transportation to sale. It also has a great effect on reducing the risk of potentially hazardous products to enhance the production safety of the fresh-cut strawberry. Methods HACCP was applied to fresh-cut strawberry processing and storage. The potential hazards were analyzed, and the critical control points and the critical limits were determined, and then put forward corresponding preventive measures and monitoring methods. Results The 5 key points were confirmed as raw material acceptance, cutting, preservation, packaging and storage, and the HACCP work schedule was formulated to establish a safety management system in the production of the fresh-cut strawberry. Conclusion The application of HACCP management system could improve the quality of the product safety and health in the fresh-cut strawberry processing and preservation process.