果蔬脆片生产工艺中的危险分析与关键环节控制

HAZARD ANALYSIS CRITICAL CONTROL POINT IN FRUCTOVEGETATIVE TABLET MANUFACTURING PRACTICE

果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分能长期保存的食品。通过三年多来对该类企业生产过程的监管，用危险分析与关键环节控制的方法进行分析，我们将其确定为第四类（即＋○○）。作者认为管理的重点是注重原料及其初加工；加工过程必须严格抓好员工手、生产设备、车间厂房等方面卫生问题；成品储存适宜温度为15℃～20℃、相对湿度低于75％、包装严密。

Fructovegetative tablet is a kind of long-preserved food whose principle lies in removing the water contained in fruits and vegetables by low-temperature and vacuum-fry technology. After three years supervision and examination on the manufacturing process, this process was determined as kind-4 (+○○) by means of hazard analysis critical control point(HACCP). There are three important aspects in management. The first is to pay close attention to raw and other materials production. The second is to be strict with workers' hands and manufacture equipment and workshops and factory buildings in manufacture process to prohibit the occurrence of hygiene problem. The last aspect is to preserve the production in suitable temperature about 15℃-20℃ and relative humidity lower than 75% and compact package.