牡蛎肽粉生产安全体系及溯源信息的确定

The safety system of oyster peptide powder processing and determination of traceability system's information

应用HACCP体系对牡蛎肽粉生产过程中可能存在的危害进行分析,风险评估,找出对终端产品安全存在影响的关键控制点分别为新鲜牡蛎肉验收、酶解、杀菌浓缩、密封和金属探测,确定牡蛎肽粉安全生产溯源系统中的相关溯源信息,并建立HACCP计划实施有效的监控,确保牡蛎肽粉的品质及食用安全.

The principle of HACCP system was applied to analysis the hazards existing in the process of oyster peptide powder, and to evaluate the risk. The critical control points affecting the safety of production were identified as the oyster receiving, enzymatic hydrolysis, concentrating and sterilization, sealing, and metal detecting. Traceability system’s information was subsequently confirmed for the safety of oyster peptide producing and HACCP plan was established to activate the effective monitoring and ultimately guarantee the quality and safety of oyster hydrolytic peptide powder.