HACCP在凤尾鱼罐头生产中的应用

Application of HACCP in the Manufacture of Canned Long-tailed Anchovies Fried

食品安全问题的频繁发生,使食品质量成为中国经济生活的热点。HACCP是能显著提高水产品安全的一种有效系统。为了保证凤尾鱼罐头的产品质量,使其符合FDA的要求,本文将HACCP应用于凤尾鱼罐头的生产,对生产过程中的每个环节可能造成的潜在危害进行分析,以确定影响产品质量的关键控制点,并针对每一个CCP点制定出相应的预防措施。建立安全监控制度,将生产过程可能存在的潜在危害因素降低到最低程度,以保证产品的质量。因此得出结论:利用HACCP系统,既能提高凤尾鱼罐头的安全性,也能保证其产品质量。

Food quality has become a public concern since food safety problems occur frequently in China. HACCP is an effective system designed to ensure food safety. To ensure the quality of canned long-tailed anchovies fried and meet the need of FDA,the paper analyzes potential hazards on every processing procedure and ascertains the Critical Control Point affecting the product quality , and works out some protecting measures aiming at each Critical Control Point. To ensure the product quality, the paper tries to establish a safe supervision system on every processing procedure in order that the potential hazards can be kept in the lowest level. So the paper believes that using the system of HACCP not only can enhance canned long - tailed anchovies fried safety, but also can guarantee the product quality.