HACCP体系在鱼肉罐头食品中的应用研究

Application research on HACCP system in canned fish foods

为了保证鱼肉罐头食品的安全性,对其加工过程中可能造成的潜在的生物危害、化学危害和物理危害进行分析.确定鱼肉罐头加工工序中的抽真空密封、杀菌为加工过程中的关键控制点.针对关键控制点工序分析并制定相应的关键限值及预防措施.研究表明:将HACCP体系应用到鱼肉罐头食品加工过程中,有利于提高鱼肉罐头食品的安全性.

In order to guarantee the security of canned fish foods,biological,chemical and physical hazards were analyzed in the process of canned fish.Two critical control points were selected,respectively vacuum sealing and sterilization.Critical limits,preventive measures were set up,which reduced the hazard factors and improved the safety of canned fish.If HACCP system was applied in the process of canned fish,it would propel canned fish forward.