摘要
对速冻甜玉米段(粒)生产工艺过程进行了危害分析和评估,确定风险高低等级,并选择适宜的控制措施组合保证甜玉米产品安全。确定了原料采收、漂烫、速冻、金属探测等4个关键控制点,并制定了详细的HACCP计划。通过制定操作性前提方案(OPRP),将其与HACCP中的关键控制点(CCP)动态、互补的结合,危害因素降到最低限度,确保为顾客提供安全的食品。
Hazard was analyzed and assessed for the manufacture processes of frozen sweet corn segments （granule）. The grade of risk was confirmed and the appropriate control measures were selected to assure the safety of sweet corn products. Four critical control stages were confirmed,including receiving of raw materials, blanching,frozen,and detection of metal. In addition,the plan of HACCP was formulated. Operational prerequisite program （OPRP） was combined dynamically and complementary with the ccp in HACCP,which could reduce the dangerous factors to the lowest limit,and ensure the safety of food providing customers.
出处
《食品研究与开发》
CAS
北大核心
2014年第18期239-242,共4页
Food Research and Development
基金
徐州市农业科技计划(P13015)
关键词
甜玉米
速冻
HACCP
OPRP
sweet corn
frozen
HACCP
OPRP
