摘要
本文利用危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系对枸杞原浆产品的生产加工过程进行危害分析,采用确立关键的控制点(Critical Control Point,CCP)、关键限值(Critical Limit Values,CL),以及建立监控程序和纠偏措施,有效防止宁夏枸杞原浆产品生产过程中不安全因素的发生,确保产品品质安全。
In this paper,HACCP system was used to analyze the hazard of Ningxia Lycium barbarum raw pulp production process.By establishing critical control points and critical limit values,as well as establishing monitoring procedures and corrective measures,the occurrence of unsafe factors in Ningxia Lycium barbarum raw pulp production process was effectively prevented and the product quality safety was ensured.
作者
张学玲
吴明
董川
吕晓东
马桂娟
孙少忆
ZHANG Xueling;WU Ming;DONG Chuan;LV Xiaodong;MA Guijuan;SUN Shaoyi(Ningxia Institute of Food Testing(State Key Laboratory of Market Supervision(Quality and Safety of Wolfberry and Wine)),Yinchuan 750002,China;Ningxia Acdemy of Metrology&Quality Inspection,Yinchuan 750001,China)
出处
《食品安全导刊》
2022年第27期27-31,共5页
China Food Safety Magazine
基金
2021年宁夏回族自治区重点研发计划项目《宁夏绿色安全优质农产品产区生产体系创建与路径研究》(2021BBF02038)。
关键词
宁夏枸杞
枸杞原浆
危害分析与关键控制点
Ningxia wolfberry
Lycium barbarum pulp
Hazard Analysis and Critical Control Point(HACCP)
