HACCP在油炸方便面质量控制中的应用

分析了方便面生产过程中的关键工序,同时对容易导致方便面质量问题的因素进行了危害分析。提出了方便面生产过程中的质量关键控制点(CCP)是原辅料验收、调粉、蒸煮、油炸四个关键工序,并确定了相应的CPP临界值。在此基础上建立了如何进行HACCP质量控制的一系列措施。

The key production processes of instant noodle were analyzed.The hazard analysis was performed for the factors leading to quality problems of instant noodle.The critical control point of instant noodle production was proposed as follows:checking of raw materials,mixing of flour,steaming and deep -frying .The critical values of four working procedures were confirmed.On the basis of aforementioned investig ation,a series of measures on how to control the quality of instant noodle using HACCP were established.