HACCP在广式酱油生产企业的应用研究.pdf

论著 HACCP 1 2 1 1 3 1 陈卫东 黄伟雄 张永慧 池 岚 何洁仪 彭接文 ( 1. 广东省卫生监督所, 广东 广州 510300; 2. 广东省疾病预防控制中心, 广东 广州 510300; 3. 广州市疾病预防控制中心, 广东 广州 510080) : 为提高酱油卫生质量, 选择广东省具有 定生产规模采用高盐稀态发酵工艺的2 家酱油 生产企业作为研究对象, 按照CAC 发布的5HACCP 体系及其应用准则6, 通过现场调查了解生产工 艺, 对酱油生产的整 个过程进行危害分析, 确定大豆及面粉等原辅料接收贮存菌种的使用与管 理酱油灭菌包装容器的接收及消毒灌装为酱油生产的5 个关键控制点; 确定了关键控制点的关 键限值和控制措施; 建立了监控程序纠偏措施验证程序和相应的文件和记录保持系统通过2 年的实践表明, 应用HACCP 体系能大幅度提高广式酱油的卫生质量 : 调味品; 危害分析与关键控制点; 安全措施 Study on application of HACCP in soy sauce industry in Guangdong Province CHEN We-i dong, HUANG We-i xiong, ZHANG Yong- ui, CHI Lan, HE Jie-yi, PENG Jie-wen (Guangdong Provincial Institute of Healt Inspection, Guangdong Guangz ou 510300, C ina) Abstract: To improve t e sanitary quality of soy sauce product, two soy sauce factories were selected as t e objects in a study from Nov. 2001 to Oct. 2003. By using / HACCP System and Application Criterion0 issued by CAC, azard analysis was conducted wit in t e process of production. Five critical points were defined: purc ase and storage of raw materials, application and management of fermenting microorganisms, product sterilization, purc ase and sterilization of bottles and filling process of soy sauce. Meanw ile, critical limits and control measures of t e critical points were establis ed and t e monitor program, corrective actions, verification program and documents and records keeping system were set up. Results from t e two-year study s owed t at HACCP application could improve t e quality of soy sauce product. Key word: Condiments; Hazard Analysis and Critical Control Point; Security Measures 11 ~ 2003 10 , HACCP , 2002 300 , , HACCP , 50 , 10%;