γ射线辐照熟食HACCP质量管理体系实施方案研究

Study on the Implementation Scheme of HACCP Quality Management System in Gamma-ray Irradiating Cooked Food

为指导辐照熟食加工厂完善HACCP质量管理体系方案,本文阐述了食品危害分析和关键控制点(hazard analysis critical control point,HACCP)质量管理体系工作原理及流程、γ射线辐照灭菌原理及过程。以某熟食食品厂火腿生产工艺为例,通过鱼骨图绘制出熟食火腿在生产、辐照至出厂过程中的控制点与关键控制点,着重分析辐照灭菌部分。通过研究辐照食品的控制点及关键控制点,制定熟食辐照HACCP计划表,确定辐照食品在辐照过程中的关键控制点为辐照实施过程中剂量的控制。推广HACCP质量管理体系的建立,对食品生产厂家的可持续发展起到至关重要的作用,完善HACCP质量管理体系中关于食品进行γ射线辐照灭菌的过程体系文件,能够有效指导和监控食品辐照灭菌流程,提高食品的安全性,保障饮食安全,有必要在食品生产管理领域推广。

In this paper,the working principle and process of food hazard analysis critical control point(HACCP)quality management system,the principle and process of gamma ray irradiation sterilization,and the program of improving HACCP quality management system in irradiation cooked food processing plant were described.Taking the ham production process of a deli food factory as an example,the control points and key control points of deli food ham during production and irradiation to the factory were drawn by fish bone map,and the irradiation sterilization parts were analyzed.By studying the control points and key control points of irradiated food,the HACCP schedule of cooked food irradiation was developed and analyzed,and the key control points of irradiated food during irradiation were determined to be dose control during irradiation implementation.When food irradiation sterilization is widely used,promoting the establishment of HACCP quality management system has played a crucial role in the sustainable development of food manufacturers.Improving the HACCP quality management system for food irradiation sterilization process system documents can effectively guide and monitor the process of food irradiation sterilization,so as to improve the safety of food and ensure people's food safety,it is necessary to promote in the field of food production management.