关于建立异VC钠产品发酵工序的HACCP体系的探讨

Discussion of Building HACCP System for Fermentation Process of Sodium Erythorbate

探讨异VC钠产品发酵工序的HACCP系统文件体系的建立,对其操作过程中各个环节可能造成潜在危害进行分析,评估危害并建立控制系统,确定关键控制点、临界范围、监测体系、纠偏措施,把生产过程中的危害因素降到最低限度,从而形成适用于深层发酵的HACCP管理体系。对HACCP系统在发酵深层培养产品生产中的应用有普遍的适用性。

In this article, the HACCD system document used in the fermentation process of sodium erythorbate was discussed. The potential risks in each step in the operation were analyzed and the risks were assessed. Then, the control system was established, and the key controlling points, critical scope, supervision system and deviation correction measures were determined. Thus, the harmful affects have been decreased to the lowest level and the HACCP administration system used for submerged fermentation was built. It can be concluded that HACCP system is extensively applicable to fermentation production.