HACCP体系对富顺香辣酱生产过程中肠杆菌科菌的控制应用

Application of HACCP System in Controlling Enterobacteriaceae in Production of Fushun Spicy Sauce

HACCP体系是鉴别、评价和控制对食品安全至关重要的危害的一种体系。将HACCP体系运用到香辣酱生产中,根据生产流程和生产环境中肠杆菌科菌的存在情况,针对生产过程中的肠杆菌科菌进行危害分析,建立CCP判断树,确定了5个关键控制点,并制定了有效的HACCP计划,将危害因子降低到最低程度,从而确保富顺香辣酱的质量安全。

HACCP system is a system to identify,evaluate and control the hazards which are vital to food safety.The HACCP system is applied in the production of spicy sauce.According to the existence of Enterobacteriaceae in the production process and production environment,the hazard analysis of Enterobacteriaceae in the production process is carried out.The CCP judgment tree is established,five critical control points are determined,and an effective HACCP plan is formulated to reduce the hazard factors to the lowest degree,thus ensuring the quality and safety of Fushun spicy sauce.