HACCP体系在果葡糖浆生产中的应用

Application of HACCP Principles in Production and Quality Control of High Fructose Corn Syrup

为了保障果葡糖浆生产过程的食品安全及质量,采用HACCP(危害分析与关键控制点)原理对果葡糖浆生产过程从原料采购、验收、加工到最终产品的储运等环节潜在的生物的、物理的、化学的危害进行分析、确定关键控制点,制定预防措施,并对其加工过程的关键环节实施有效监控,制定纠正措施,做好记录,从而将危害消除或降低至可接受水平,确保产品安全与质量。

In order to guarantee the safety and quality of High Fructose Corn Syrup(HFCS). HACCP principles were applied to the HCS production from the purchasing, checking and processing of raw material to the storage and shipment of end product. The biological, physical and chemical potential hazards in the whole process were analyzed. The corresponding critical control points and the prevention measures were determined. And these points were effectively monitored, correct measures were established and the records were made. Thus all the hazards were eliminated or reduced to an acceptable level to ensure the safety and quality of HFCS.