CAO Dong-mei,ZHANG Dong-jie,ZHAI Ai-hua.Application of HACCP Principles in Quality Control of Rice[J].HEILONGJIANG AGRICULTURAL SCIENCES,2011,(07):99-102.
HACCP原理在稻米企业质量管理中的应用
- Title:
- Application of HACCP Principles in Quality Control of Rice
- 文章编号:
- 1002-2767（2011）07-0099-04
- Keywords:
- HACCP; rice; food safety
- 分类号:
- TS221
- 文献标志码:
- A
- 摘要:
- 危害分析与关键控制点是一种确保食品安全的质量控制体系，通过对食品加工过程的关键环节实施有效监控从而将食品危害消除或降低至安全的水平。通过对稻米从水稻收购贮藏、加工到包装等环节进行潜在危害分析、确定关键控制点，制定显著危害的预防措施等，使稻米加工过程和终产品大米达到食品安全的要求。
- Abstract:
- HACCP is a quality control system to ensure food safety.Food hazards will be removed or reduced to a safe level by effective control of critical steps in food processing.From the beginning of the gathering of the raw material to process and package，the potential hazard in the whole product line was analyzed，and the corresponding critical control point was determined.Based on the above analysis，the measures for preventing remarkable harm were made and the critical control point were determined，so that the process and the product were reached to a safety requirements.
参考文献/References:
[1]李怀林.食品安全控制体系（HACCP）通用教程 [M].北京：中国标准出版社，2002. [2]金连登，朱智伟，牟仁祥，等.在我国稻米产业化生产中积极推进HACCP控制模式的试验、作用及对策研究[J].粮食加工，2008（3）：8-11. [3]王卫国.HACCP在大米厂的应用研究[J].粮食与食品工业，2004（3）：39-43. [4]刘悦，聂作明，王兴国.HACCP在食用油加工行业中的应用探讨[J].中国粮油学报，2009，24（7）：148-151. [5]John E Kvenberg，Darrell J Schw alm.Use of microbial data for hazard analysis and critical control point-food and drug administration perspective[J].Journal of Food Protection，2000 63(6):810-814. [6]Francine Kalish.Extending the HACCP concept to product distribution [J].Food Technology，1991，45(6):119-120.
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备注/Memo
基金项目：黑龙江省自然科学基金重点资助项目（ZJN0505-01）；黑龙江省科技攻关重点资助项目（GB05CD101）