HACCP在蜜饯加工中的应用分析

HACCP是目前世界上最权威的食品质量安全认证体系．通过检测甘肃省庆阳地区3家蜜饯生产企业的话梅、话杏、杏脯生产加工过程中不同生产环节半成品的理化指标及微生物污染、食品添加剂含量、农药残留量以及工人、器具等卫生状况,引入HACCP体系,对蜜饯生产加工过程存在的可能危害进行了分析,确定蜜饯生产中的关健在控制于原料的筛选清洗、加科过程食品添加剂的使用和搅拌以及晾晒、包装环境和工人的卫生状况等方面,并制定了相应的控制措施,建立了蜜饯生产过程简约的HACCP控制系统,探讨了控制蜜饯产品质量安全的措施,建议对国内蜜饯生产企业实行HACCP认证制度．

HACCP application analysis in preserved fruit processing

The most authoritative food quality safety management and authentication system at present——Hazard Analysis and Critical Control Point (HACCP)was introduced and applied to analyze the potential and possible hazard in preserved fruit processing in China on the basis of a case study in three factories producing preserved fruits in the Qingyang Prefecture of Gansu Province,in which some principal quality control indexes of semi-finished products in every production stage of three kinds of preserved fruits including plum,apricot and sweetened apricot were examined,such as the physical-chemical indexes, microbi-al pollution,food additive content,pesticide residue content and the hygiene conditions of labours and utensils. As the conclusion,the critical control points in preserved fruit production were confirmed to be the raw material washing and sieving,additive use and mixing,drying in the sun,packing environment and labour hygiene condition. Some appropriate control measures had been worked out,and then a sketchy quality control system for the preserved fruit production based on HACCP were drawed up. Furthermore, product quality safety inspecting and control measures of preserved fruits were discussed in this paper, and it was proposed that a certain HACCP authentication system should be put into practice in the domestic preserved fruit production enterprises.