HACCP原理在速冻炸猪扒生产中的应用

Application of HACCP in frozen fried pork chop

中文关键词:  HACCP体系  速冻炸猪扒  关键控制点

英文关键词:HACCP system  frozen fried pork chop  critical control point

中文摘要:

      目的 针对速冻炸猪扒, 建立一套科学合理的HACCP计划, 更好地保障生产过程中食品安全。方法 通过文献查阅和工厂实地调研, 收集建立HACCP体系的预备信息并建立科学合理的HACCP计划。结果 对速冻炸猪扒所涉及的14种原辅料、内外包装材料以及终成品进行描述, 并绘制了总流程图与分解流程图, 对21个工艺步骤进行描述, 并基于物料、生产过程、公共设施(服务)以及过敏原进行危害分析。通过科学的危害评估方法, 最终确定3个关键控制点(CCP), 分别为挂糊、X光机和金属探测工艺, 制定了HACCP计划, 并对其有效性进行验证。结论 采用HACCP体系对速冻炸猪排的生产过程进行控制, 更好地保障了食品安全, 且为企业降低了管理成本。

英文摘要:

      Objective To establish a scientific and reasonable HACCP plan for the frozen fried pork, so as to guarantee food safety in production. Methods Through literature review and factory on-the-spot investigation, information was collected, and scientific and reasonable HACCP plan was established. Results Totally 14 kinds of raw materials, inside and outside packaging materials and finished products were described, the total flow chart and the decomposed flow chart were drawn, and 21 processes was described. Based on the material, the production process, public facilities (services) and allergen, hazard analysis was assessed. Through the scientific risk assessment methods, three critical control point (CCP) were determined, including hanging paste, X-ray machines and metal detection technology, respectively. The HACCP plan was established, and its effectiveness was validated. Conclusion The HACCP system is adopted to frozen fried pork chop production process control. It better guarantees the food safety, and cuts the management cost for the enterprise.