摘要
根据HACCP质量管理体系的原理,通过对冻熟熏虾仁生产流程的每道工序进行危害分析,确定了原辅料接收、熏制、内包装、高温消毒、金属探测等5个关键控制点,制定了HACCP工作计划表,构建了冻熟熏虾仁的HACCP管理体系模式。
According to HACCP principles and steps, the hazards of whole process of frozen-cooked-fumigated shrimp meat preparation were analyzed and the critical control points were identified, including takeing-over of raw material and ingredients, smoking, inner packaging, high-temperature sterilization and metal monitoring. Then a HACCP work schedule was designed and the HACCP management system was established for the processing of frozen-cooked-fumigated shrimp meat.
出处
《现代食品科技》
EI
CAS
2009年第5期558-562,共5页
Modern Food Science and Technology
基金
湛江市科技计划项目(2007):“冻熟熏虾”标准化生产技术及其产业化
关键词
HACCP体系
冻熟熏虾仁
危害分析
关键控制点
HACCP system
frozen-cooked-fumigated shrimp meat
hazard analysis
critical control point
