摘要
本文主要研究了HACCP管理体系在我公司香料香精生产过程中初次运行的效果。验证结果显示:香料香精生产过程中的三个关键控制点(原材料验收、合成反应和雾化干燥)在其关键限值内运行,产品的安全性符合标准QB/T2640-2004[1]要求。说明HACCP小组策划的HACCP管理体系能够保证香料香精的食用安全,该体系运行是有效的。
This paper focused on the first application of HACCP management system during the processing of fragrance＆flavor. The validation results indicated that the food safety of the products accorded with the requirements of QB/T2640- 2004 when the CCPs （critical control points） （raw material detection, synthesis reaction, spraying dry） worked within their CLs （critical limits） during the products＇ processing. It showed the HACCP management system designed by the HACCP team could ensure food safety, and the HACCP management system was effective.
出处
《中国食品添加剂》
CAS
2006年第4期95-99,共5页
China Food Additives
关键词
HACCP管理体系
香料香精
验证
HACCP management system
fragrance ＆ flavor
validation
