油炸方便面生产中危害分析与关键控制点(HACCP)管理方案的研究与应用

依据危害分析与关键控制点(HACCP)理论与方法对油炸方便面生产中的食品安全危害进行了详细的检测和分析,确定了生产原料、生产工艺参数、包装材料、操作人员及车间环境卫生关键控制点,同时制定了较为完善的HACCP管理方案。应用结果表明,油炸方便面理化指标、卫生指标得到了显著提高,产品合格率较控制前提高了8.2%。     

食品安全 世界焦点 食品业建立HACCP体系

近年来，食品安全问题已成为国际、国内、政商企业和消费者日益关注的焦点。目前国际上对各高风险的食品行业都要求企业建立HACCP体系。HACCP体系全称为“食品危害分析关键控制点系统”，     

控制辐照食品安全的HACCP质量管理体系

介绍了食品危害分析与关键控制点体系 (HACCP) ,对脱水蔬菜辐照灭菌过程中的各个环节可能造成的潜在危害进行了分析 ,并探讨了在中国辐照食品加工企业中建立HACCP的方法     

果品生产危害分析及关键控制点判断研究

在HACCP应用中,危害分析(HA)和关键控制点(CCP)的确定显得尤为重要.以果品生产为例,利用危害风险评估表将危害进行量化,先确定显著性危害,然后利用判断树进行关键控制点判断,为HACCP关键控制点判断提供一般性方法.     

基于HACCP的荔枝生产流通过程质量安全管控研究

应用危害分析和关键控制点(HACCP)原理与方法,对荔枝生产流通过程中主要危害因素进行了分析,确定了各环节关键控制点,建立了荔枝质量安全管控体系,并对该管控体系的科学有效运行提出了相关建议。     

优化支持向量机在鲜切生菜加工HACCP分类中的应用

该文介绍了一种基于支持向量机模型解决鲜切生菜加工HACCP（hazard analysis and critical control point）关键控制点智能发现的方法。在通用支持向量机模型进行鲜切生菜加工关键控制点的发现试验中,依靠人工经验选取支持向量机（support vector machine,SVM）核函数参数,识别关键控制点准确率波动较大。该文利用遗传算法优化支持向量机核函数参数的选取,构建了一种基于遗传算法的支持向量机（GA-SVM）模型,应用该模型在鲜切生菜生产关键控制点的发现试验中获得了87.5%的识别率,比传统方法稳定性更高。该方法对其他HACCP关键控制点的智能发现具有很好的借鉴意义。     

糯玉米饮料HACCP体系的建立与应用

在糯玉米饮料生产过程中建立并实施HACCP体系,对各工艺环节中存在的和潜在的危害进行分析,找出原料、预煮、调配、均质、灭菌5个关键控制点,建立关键控制限值及监控程序,制定纠偏措施,从而预防危害发生,以保证糯玉米饮料产品的安全性。     

丰都红心柚HACCP体系的建立

HACCP是一套保证食品安全的预防性管理体系.本文依据HACCP质量安全管理体系,对丰都红心柚生产过程主要危害因素进行了分析,确定了产地环境、投入品使用、采摘贮运等环节为关键控制点,并提出了相应的控制措施.     

融合HACCP体系的农产品区块链追溯系统精准上链机制改进

利用区块链技术实现可信追溯已成为追溯技术发展的重要趋势，区块链技术核心是解决上链以后信息不能篡改，而如何确定哪些信息上链并进行上链前信息验证是目前区块链应用亟待解决的问题。该研究以果品为例，融合危害分析与关键控制点体系（Hazard Analysis And Critical Control Point，HACCP）和区块链技术，改进农产品区块链追溯系统的上链机制并设计实现系统。通过对果品供应链进行危害分析挖掘其关键信息作为上链信息，并提取五个关键控制点（CCP1生产、CCP2加工、CCP3仓储、CCP4物流、CCP5销售）；在确定关键信息的基础上，对上链信息进行限值判定，在阈值范围内进行上链；构建数据异常和质量安全预警模型，对关键控制点处上链后的信息实时监控，智能反馈；从而构建"上链前关键信息挖掘-上链中信息事实判定-上链后信息智能反馈"的上链机制改进方法；围绕改进后的上链机制，编写阈值判定、数据上链以及数据智能反馈3种合约实现改进后的上链机制，并基于Fabric环境完成系统的设计和开发。将改进后的系统应用于北京市某果品企业，结果发现改进后的追溯系统平均吞吐量350交易量/s（Transactions per Second，TPS），每秒内可完成40条关键交易数据并发上链，相较于原有追溯系统提高14.85%，满足追溯系统的需求。此外，在3个月的现场监测中，共预警通知13次风险，企业根据预警级别作出相应的应急措施，可有效减少企业损失和和保障产品的质量安全。研究结果对于优化区块链追溯系统、提升关键环节追溯可信度具有重要意义。     

牛肉干加工过程中微生物污染关键控制点的确定与预防措施

在对牛肉干加工各环节微生物污染危害进行系统试验分析的基础上,确立了易发生食品安全问题的生产环节,应用HACCP体系对牛肉干生产中的每个环节、每项措施等进行危害风险的鉴定、评估并确定相应的关键控制点(CCP),建立与CCP相对应的微生物污染的预防措施.     

全方位HACCP制度之研究

HACCP（Hazard Analysis and Critical Control Point）原为控制食品安全的一种有效方法与程序,在CACCFH（Codex Alimentarius Commission Committee on Food Hygiene）的规定下,HACCP制度的推行被W TO会员国普遍采用,而成为国际间认可的食品安全最佳保障计划。研究的主要目的在于多方面探讨HACCP制度,提出HACCP在食品安全、国际贸易、农产品安全与环境保护等议题上的重要性与发展潜力。最后,企图利用HACCP制度的连动稽核特性,引入消费者力量,运用市场机制,解决环境保护的市场失灵现象。同时,提出一套适合台湾发展的全方位HACCP机制,以解决目前台湾面临的产业升级、环境污染、食品安全、与农业发展等问题。     

应用HACCP理念建立食品辐照企业GIP管理体系的探讨

本文应用HACCP基本理念分析了食品辐照加工过程存在的危害因素及质量控制的关键控制点。深入探讨了建立食品辐照加工企业GIP管理体系的原则和方法。     

Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine

Toasting Quercus sp. oak wood is one of the key stages in manufacturing barrels intended for aging wines and spirits. During this operation, the increase in temperature causes variable modifications in the physical structure and, more importantly, the chemical composition of the wood. Polycyclic aromatic hydrocarbons (PAH) are high-risk molecules likely to be formed during toasting of the wood and later extracted by wine or spirits in direct contact with the barrel. In the context of an analysis of all potential sources of risk associated with the manufacture of barrels for winery use [prevention policy defined using a Hazard Analysis Critical Control Point (HACCP) approach], we carried out a preliminary study to provide a more accurate assessment of potential risks related to the presence of PAH in cooperage and winemaking. Wood toasted to different levels under different conditions, as well as wines aged in barrels made using different methods, was analyzed by gas chromatography and mass spectrometry (GC-MS) for the identification of the main PAH present, quantification of each of the molecules extracted, and estimation of any possible toxicological risks, via a comparison of values with those measured in other types of food. The results clearly showed that the heating processes associated with barrel production actually resulted in the formation of various molecules in the PAH family. However, only a minority of the target PAH presented high toxicity, particularly carcinogenic potential. Because of the specific toasting process used, benzo[a]pyrene, the best-known, and one of the most dangerous, contaminants, was not significantly present in toasted barrel wood. In view of the PAH concentrations in wood and the low solubility of these compounds, their extraction in wine is apparently relatively slow and limited. Finally, comparing the overall PAH concentrations, and particularly those of the most toxic compounds, with estimated absorption from food or the environment, we found it was obvious that the contribution of toasted barrels to the total amount was extremely low and should not, therefore, be considered a major health concern.     

基于故障树分析法的亚热带地区泥石流危险性评价

通过分析泥石流危害的影响因子及其间存在的逻辑关系,运用故障树分析法(FTA),针对亚热带地区泥石流主要危害线域工程的特点,建立了泥石流灾害评价故障树,并应用于泥石流危险性评价。对广东省乐昌市16条泥石流沟危险度的评价结果表明,该方法与传统灰色关联度危险度评价法结果一致性较高,且更符合实际情况。该法克服了传统方法因子、权重不灵活,未考虑因子之间的非线性关系,及地区适用局限性等问题。从而证明了故障树分析(FTA)法在泥石流危险性评价应用中的有效性和可行性。     

Cadmium and lead residue control in a hazard analysis and critical control point (HACCP) environment

In 2003-2004, the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) conducted an exploratory assessment to determine the occurrence and levels of cadmium and lead in randomly collected samples of kidney, liver, and muscle tissues of mature chickens, boars/stags, dairy cows, and heifers. The data generated in the study were qualitatively compared to data that FSIS gathered in a 1985-1986 study in order to identify trends in the levels of cadmium and lead in meat and poultry products. The exploratory assessment was necessary to verify that Hazard Analysis and Critical Control Point plans and efforts to control exposure to these heavy metals are effective and result in products that meet U.S. export requirements. A comparison of data from the two FSIS studies suggests that the incidence and levels of cadmium and lead in different slaughter classes have remained stable since the first study was conducted in 1985-1986. This study was conducted to fulfill FSIS mandate to ensure that meat, poultry, and egg products entering commerce in the United States are free of adulterants, including elevated levels of environmental contaminants such as cadmium and lead.     

农产品冷链HACCP管理体系知识建模与推理

为了保障冷链上农产品的食用安全性和品质以及高效可靠地冷链监控管理。该文在冷链一般性业务流程与HACCP管理体系的基础之上,提出一种基于描述逻辑SROIQ(D)的冷链HACCP知识语义模型CC-HACCP,使用SWRL规则语言描述业务逻辑规则,增强了该模型的知识自动推理能力。以生食牡蛎肉的冷链HACCP管理知识体系为例,使用OWL 2 DL语言对CC-HACCP描述的语义知识进行实现,并且通过知识校验、实例识别与规则推理等功能,完善了整体冷链的HACCP计划,试验结果表明,通过对HACCP冷链安全管理知识的建模与推理,冷链各环节之间进行有效的完善和共享。因此,HACCP知识模型的应用对多方参与的农产品冷链HACCP安全监控管理的整合和完善具有积极的意义,有助于提高农产品冷链物流安全监控管理的效率,从而保障农产品食用安全性和品质。     

Using fault tree analysis to identify contributing factors to engulfment in flowing grain in on-farm grain bins

Findings reported by researchers at Illinois State University and Purdue University indicated that since 1980, an average of eight individuals per year have become engulfed and died in farm grain bins in the U.S. and Canada and that all these deaths are significant because they are believed to be preventable. During a recent effort to develop intervention strategies and recommendations for an ASAE farm grain bin safety standard, fault tree analysis (FTA) was utilized to identify contributing factors to engulfments in grain stored in on-farm grain bins. FTA diagrams provided a spatial perspective of the circumstances that occurred prior to engulfment incidents, a perspective never before presented in other hazard analyses. The FTA also demonstrated relationships and interrelationships of the contributing factors. FTA is a useful tool that should be applied more often in agricultural incident investigations to assist in the more complete understanding of the problem studied.