水产调味品的风险分析与质量管理

Risk Analysis and Quality Management of Aquatic Condiments

水产调味品营养丰富,但成分较为复杂,特别在生产、贮存和运输环节中很容易受环境微生物污染,从而造成感观特性恶变、营养成分减少,乃至腐败变质,引起食物中毒症状。本文探讨了HACCP管理体系与ISO9000体系融合在水产调味品生产中的运用,对生产的各个环节展开剖析,最大限度地降低生产全过程中的有害要素,有效规避水产调味品质量风险及食品安全问题,进而提升水产调味品产品品质,切实保障人们的身体健康。

Aquatic condiments are rich in nutrients, but their components are complex. Especially in the production, storage and transportation links, they are easy to be polluted by environmental microorganisms, which will cause sensory characteristics to deteriorate, nutritional components to decrease, and even corruption, causing food poisoning symptoms. This paper discusses the application of the integration of HACCP management system and ISO9000 system in the production of aquatic condiments, analyzes each link of production, minimizes the harmful factors in the whole production process, effectively avoids the quality risks and food safety problems of aquatic condiments, and further improves the quality of aquatic condiments products to effectively protect people’s health.