HACCP体系在食品企业中的应用及发展前景

介绍了HACCP的体系及产生，阐述了我国食品安全现状和在食品企业尽快建立HCCP体系的必要性及该在我国的发展前景。     

食品安全管理体系在鸽肉酱罐头生产中的应用

将食品安全管理体系应用在鸽肉酱罐头生产中,通过危害分析,建立了操作性前提方案和HACCP计划。     

客家黄酒的品质保证

客家黄酒是中国黄酒的一个分支,也是广东省的传统特产。“绿纯”客家黄酒是广东著名品牌,通过绿色食品认证和ISO9000质量体系、H ACCP食品安全管理体系的建立,实现了对“绿纯”黄酒从“农田到餐桌”的全程质量控制,为产品品质提供了有力的保证。     

HACCP体系的建立与应用——速冻糯玉米生产工艺

利用国际先进的HACCP质量管理体系,对速冻糯玉米生产过程中各环节进行详细的危害分析,确定出糯玉米速冻产品整个生产过程中的关键控制点,并建立针对关键控制点的质量管理体系.     

在原料奶生产中HACCP系统应用的必要性及其建立

介绍了在原料奶生产中应用HACCP系统的必要性和HACCP系统的建立方法。即通过对原料奶生产过程进行危害分析,确定关键控制点,制定相应的实施措施,从而实现对危害的有效控制,确保原料奶及其制品的安全。     

冰淇淋生产中HACCP体系的建立

本文旨在探讨HACCP在冰淇淋生产中的应用，分析生产过程中可能造成的潜在的微生物，物理，化学危害，确定CCP、关键限值，建立监控措施，纠偏措施，记录保存程序，审核程序，将生产过程中的危害因素降低到最低限度，以保证产品质量。     

Is HACCP Nothing? A Disjoint Constitution between Inspectors, Processors, and Consumers and the Cider Industry in Michigan

The transmission of a product or idea from one culture or point of origin to another and the maintenance of control outside the new locality has been referred to as the distribution and maintenance of “nothing.” This perspective has been used to describe the global marketplace and the influence of large multinational corporations on the politics and cultures of host countries. This paper uses this concept, but within a much smaller context. Using the sensitizing concept of a “disjoint constitution,” we interviewed health inspectors and apple cider producers in Michigan to determine if the implementation of the Hazard Analysis and Critical Control Points (HACCP) program designed to ensure food safety was characterized by a power differential that would favor the inspectors. In addition, a larger survey of processors and an internet survey of apple cider consumers was conducted to supplement this data. It was found that HACCP had characteristics of both “nothing” and “something” and that better communication is needed between these groups to move it further along toward the something end of the continuum. Toby A. Ten Eyck is an Associate Professor in the Department of Sociology and affiliated with the National Food Safety and Toxicology Center at Michigan State University. His work focuses on the development, dissemination, and interpretation of mass media risk messages. Donna J. Thede completed her Ph.D in Food Science partially through this research project and is now a Senior Scientist in Nutrition & Regulatory Affairs with the Kellogg Company.  Gerd Bobe conducts research on nutrition and cancer as a fellow in the Cancer Prevention Fellowship Program, Division of Cancer Prevention, National Cancer Institute, National Institutes of Health (Bethesda, Maryland). Previously, he evaluated food safety policies for the Department of Food Science and Human Nutrition and the National Food Safety and Toxicology Center at Michigan State University. Leslie D. Bourquin is an Associate Professor in the Department of Food Science and Human Nutrition and is affiliated with the National Food Safety and Toxicology Center and Food Safety Policy Center at Michigan State University. His research examines factors influencing the effective implementation of food safety standards and the ultimate impacts of these standards on public health.     

HACCP在固体果蔬饮料中的应用

介绍了HACCP的概念及原则。通过把HACCP应用于固体果蔬饮料的生产实践,分析了生产中的潜在危害,找出了关键控制点,并制定了实施评价方法。     

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\