HACCP在芝麻海苔夹心脆生产中的应用研究

Study on the Application of HACCP in the Production of Sesame Seaweed Sandwich Crisps

为落实生产企业食品安全主体责任、保障芝麻海苔夹心脆的安全供应,基于芝麻海苔夹心脆产品特性、原材料可接受水平以及芝麻海苔夹心脆生产工艺的制程特点,采用关键控制点决策树与危害分析工作表相结合的分析研判方法,在企业建立良好卫生规范和完善的标准操作程序的基础上,确定了隧道烘烤和异物检测2个关键控制点,构建了既符合满足监管部门的监管治理要求又能满足企业生产管理和第三方认证要求的芝麻海苔夹心脆生产的HACCP系统,可有效管控芝麻海苔夹心脆生产全过程的食品安全风险。研究结果为海苔制品生产企业建立HACCP体系、申请第三方食品安全管理体系认证提供技术思路借鉴和实践参考。

In order to implement the main body responsibility of food safety for the manufacturing enterprises and ensure the security supply of sesame seaweed sandwich crisps,based on the product characteristics of sesame seaweed sandwich crisps,the acceptable level of raw materials and the process characteristics of the production technologies of sesame seaweed sandwich crisps,the two critical control points of tunnel baking and foreign matter detection were determined by using the analysis and judgment methods of combining the decision tree of critical control points with the working table of hazard analysis,on the basis of the establishment of good hygienic standards and perfect standard operating procedures.Then,the HACCP system for the production of sesame seaweed sandwich crisps was constructed,which could not only meet the regulatory governance requirements of the supervising departments,but also meet the requirements of the enterprises’production management and the third-party certification.The system could effectively control the food safety risks in the whole production process of sesame seaweed sandwich crisps.The research results could provide technical idea and practical references for the establishment of HACCP system and the application of the third-party food safety management system certification for the manufacturing enterprises of seaweed products.