真空冷冻干燥草莓生产过程中HACCP体系的建立

Establishment of HACCP in Vacuum Freeze-Dry Strawberry Processing

建立危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系是提高食品安全管理水平、保证产品质量的有效方式。本文应用HACCP原理对真空冷冻干燥草莓的各生产环节进行危害分析,确立了原料验收、浸泡消毒、金属探测、X光机探测等关键控制点,并设定了关键限值,形成了HACCP计划。实践证明,HACCP体系的应用,最大限度上降低了风险,更有效地保证了真空冷冻干燥草莓的品质和安全。

Establishing Hazard Analysis and Critical Control Point(HACCP)system is an effective way to improve food safety management level and ensure product quality.In this paper,the HACCP principle was applied to analyze the hazards of each production link of vacuum freeze-dried strawberry,and the critical control points were established as raw material acceptance,immersion disinfection,metal detection and X-ray machine detection,and the critical limits were set up to form the HACCP plan.Practice has proved that the application of HACCP system has reduced the risk to the maximum extent and ensured the quality and safety of vacuum freeze-dried strawberries more effectively.