HACCP在婴幼儿米粉生产中的应用

Application of HACCP in the Production of Infants Rice Cereal

目的:探究HACCP体系在婴幼儿米粉生产中的应用效果。方法:利用HACCP原理,对婴幼儿米粉配制过程及环境开展危害分析(HA)、关键点确认(CCP)、监测管理,并记录存档。结果:根据危害分析,确定原料、工作台、车间空气、操作人员的手均是婴幼儿米粉生产中的确认关键点。结论:通过危害分析确认关键点,了解保证婴幼儿米粉质量合格的根本措施为原料质检、工作台和车间空气的消毒,以及保持操作人员手卫生和提高操作人员专业素质等。

Objective: To explore the application effect of HACCP in the production of infant rice noodles. Method: Using the principle of HACCP, carry out hazard analysis(HA), key point confirmation(CCP), monitoring and management of the preparation process and environment of infant rice flour, and record and archive. Result: According to the hazard analysis,it was determined that raw materials, workbench, workshop air, and operator hands were the key points in the production of infant rice noodles. Conclusion: Through hazard analysis to identify key points, understand the fundamental measures to ensure that the quality of infant rice noodles is qualified, such as raw material quality inspection, disinfection of workbench and workshop air, as well as maintaining operator hand hygiene and improving operator professional quality.