海苔生产工艺风险识别与控制研究

Study on the Risk Identification and Control in Nori Production Process

针对网红休闲产品夹心海苔专项抽检中微生物指标不合格率较高的情况,对企业生产过程进行调查研究。参照《食品安全国家标准食品生产通用卫生规范》(GB 14881—2013),结合生产工艺,本研究从外部环境、原料控制、过程控制、包装材料控制、产品储存和人员能力6大方面,详细分析,逐一识别易引起产品污染的风险因素。为企业控制成本、提高产品合格率提供新思路。

In view of the high rate of unqualified microbiological indicators in the special sampling inspection of Internet celebrity leisure products sandwich nori,the company’s production process was investigated and studied.With reference to the GB 14881—2013 combined with the production process,this study analyzes in detail from the six aspects of external environment,raw material control,process control,packaging material control,product storage and personnel capabilities,and easily identifies them one by one.Risk factors that cause product contamination.Provide new ideas for enterprises to control costs and improve product qualification rate.