HACCP在广式酱油生产企业的应用研究

Study on application of HACCP in soy sauce industry in Guangdong Province

为提高酱油卫生质量,选择广东省具有一定生产规模、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《HACCP体系及其应用准则》,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。

To improve the sanitary quality of soy sauce product, two soy sauce factories were selected as the objects in a study from Nov. 2001 to Oct. 2003. By using “HACCP System and Application Criterion” issued by CAC, hazard analysis was conducted within the process of production. Five critical points were defined： purchase and storage of raw materials, application and management of fermenting microorganisms, product sterilization, purchase and sterilization of bottles and filling process of soy sauce. Meanwhile, critical limits and control measures of the critical points were established and the monitor program, corrective actions, verification program and documents and records keeping system were set up. Results from the two-year study showed that HACCP application could improve the quality of soy sauce product.