HACCP体系在海参口服液加工企业中的应用

The Application of HACCP System in Sea Cucumber Oral Liquid Processing Enterprises

为最大程度地提高海参口服液的食品安全,将HACCP体系应用到海参口服液的生产过程中。通过对海参口服液的生产各环节潜在危害进行分析,确定了原料验收、酶解、调配、灌装、灭菌五个环节为影响海参口服液食品安全的关键控制点,并对关键控制点的潜在危害制定了相应的预防措施、关键限值和纠偏措施,确保HACCP计划的可执行性,最终构建了海参口服液生产的HACCP体系,有效提高海参口服液的食品安全性,以期为海参口服液加工企业提供参考。

In order to maximize the food safety of sea cucumber oral liquid,the HACCP system was applied to the production process of sea cucumber oral liquid.The potential hazards in various stages of production were analyzed,and five critical control points affecting food safety,including raw material acceptance,enzymatic hydrolysis,blending,filling,and sterilization,were identified.Corresponding preventive measures,critical limits,and corrective measures were developed to ensure the feasibility of the HACCP plan.The HACCP system for the production of sea cucumber oral liquid was ultimately established,effectively improving the food safety of sea cucumber oral liquid,in order to provide reference for sea cucumber oral liquid processing enterprises.