| HACCP原理在稻米企业质量管理中的应用 |
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| 引用本文： | 曹冬梅,张东杰,翟爱华. HACCP原理在稻米企业质量管理中的应用[J]. 黑龙江农业科学, 2011, 0(7): 99-102 |
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| 作者姓名： | 曹冬梅 张东杰 翟爱华 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 基金项目： | 黑龙江省自然科学基金重点资助项目，黑龙江省科技攻关重点资助项目 |
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| 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.
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| 关 键 词： | HACCP体系 稻米 食品安全 |
Application of HACCP Principles in Quality Control of Rice |
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| CAO Dong-mei,ZHANG Dong-jie,ZHAI Ai-hua. Application of HACCP Principles in Quality Control of Rice[J]. Heilongjiang Agricultural Science, 2011, 0(7): 99-102 |
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| Authors: | CAO Dong-mei ZHANG Dong-jie ZHAI Ai-hua |
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| Affiliation: | (Foodstuff College of Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319) |
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| 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. |
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| Keywords: | HACCP rice food safety |
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