基于食品防护的出口河豚鱼加工过程控制的研究

Food defense based processed controls for export puffer fish

中文关键词:  食品防护  河豚鱼  HACCP  食品加工

英文关键词:food defense  puffer fish  hazard analysis and critical control point  food processing

中文摘要:

      基于食品防护和HACCP原理对出口河豚鱼加工过程控制的研究, 为出口河豚鱼加工企业科学化控制加工过程提供借鉴。应用危害分析的方法, 对出口河豚鱼加工过程中的生物性、化学性和物理性的食品安全危害进行识别和分析, 应用关键控制点判断树的方法确定关键控制点并制定控制措施。出口河豚鱼加工过程中的关键控制点如原料验收、挑选、排盘、金属探测可以通过实施HACCP计划加以控制; 而对于人为蓄意破坏而引起的危害则通过实施食品防护计划包括企业内外部安全、加工过程安全、贮存和运输过程安全等11个方面加以控制。通过实施HACCP计划和食品防护计划, 可对出口河豚鱼加工过程中食品安全危害进行有效地控制, 从而确保出口河豚鱼的质量。

英文摘要:

      The aim of this study was to provide references for scientifically controlling process of export puffer fish by studying on application of food defense and hazard analysis and critical control point (HACCP) principles in process control of export globefish. Biological, chemical and physical food safety hazards of export puffer fish were identified and analyzed by methods of hazard analysis, critical control points were judged by critical control point decision tree and then control measures were confirmed. Critical control points of processing export puffer fish including receiving of puffer fish, selecting, putting on tray and metal detecting could be controlled by the development and implementation of HACCP plans. While hazards caused by intentional adulteration could be controlled by the implementation of food defense plan, including 11 aspects such as internal and external security, process safety, storage and transportation safety, etc. Processing enterprises of exporting puffer fish can effectively control the food safety hazards and intentional hazards by the implementation of HACCP plan and food defense plan, so as to ensure the quality of export puffer fish.