HACCP在鲍鱼罐头生产质量安全控制中的应用

Application of HACCP in the Canned Abalone Production Quality Safety Control

为了提高鲍鱼罐头在生产过程中的安全卫生水平,保证产品的质量安全,依据HACCP的质量管理原理,分析鲍鱼罐头在生产过程中各个工序中的潜在危害,识别并建立具体的控制措施。确定了鲍鱼原料验收、金属探测、空罐验收、称量装罐、封罐、杀菌、冷却7个关键控制点(CCP),制定HACCP计划,实施有效的监控,有效控制或降低鲍鱼罐头生产过程中可能出现的危害,以保障产品的安全和提高产品品质。

In order to improve the safety and health level of canned abalone in the process of production and to ensure the safety of the quality. The principle of quality management of HACCP are performed to analysis of potential hazards in the production process of canned abalone,identify those potential hazards and establish specific control measures. Determine seven critical control points（CCP） including acceptance of raw materials,metal detection,acceptance of empty tank,can filling,can sealing, sterilization and cooling. DevelopHACCP plan and implement effective monitoring will effectively control or reduce the potential hazards in the production process of canned abalone,to further protect the safety of products and improve product quality.