基于HACCP的糌粑生产过程质量安全控制体系构建

Construction of Quality and Safety Control System for Tsampa Production Process Based on HACCP

糌粑是西藏重要的特色食品,为保障群众安全食用,构建其工业化生产过程质量安全控制体系,提高食用品质及安全性尤为重要。对糌粑原料到成品整个生产过程进行危害分析,确定关键控制点,并确立关键限值及纠偏措施,制定并验证HACCP计划。将HACCP体系应用于西藏本土糌粑企业生产过程中,确定该过程的原料验收、原料贮藏、炒制、包装和成品贮藏5个关键控制点并深入研究其显著危害,针对危害做出相应措施并确定控制参数及临界值。采用HACCP体系对糌粑生产过程进行有效控制,保证其质量安全,促进西藏糌粑产业发展。

Tsampa,as an essential traditional food in Tibet,demands strict quality and safety assurances during its industrial production process.In order to ensure the food safety of the public,it is urgent to establish a comprehensive quality and safety control system aimed at enhancing the food quality and safety of Tsampa.This study conducts a systematic hazard analysis on the entire production process of Tsampa from raw materials to finished products,identifies critical control points,sets critical limits and corrective measures,and ultimately formulate and verify a HACCP(Hazard Analysis and Critical Control Point)plan.By applying the HACCP system to the production processes of local Tibetan Tsampa enterprises,five critical control points,including raw material acceptance,raw material storage,roasting,packaging,and finished product storage,were identified and subjected to in-depth analysis of significant hazards.Corresponding control measures and critical parameters were established for various hazards.The effective implementation of the HACCP system within the actual production processes ensures comprehensive control over the quality and safety of Tsampa,thereby promoting the sustainable development of the Tibetan Tsampa industry.