HACCP体系在无骨裹粉鳕鱼工艺中的应用

以某食品公司生产的无骨裹粉鳕鱼为危害分析与关键控制点(HACCP)计划实施对象,应用HACCP原理,对无骨裹粉鳕鱼加工工艺的每个环节进行危害分析,确定了生产的关键控制点(CCP),并建立了完善的HACCP体系。最终确定原料接收、刺骨检查、辅料接收、裹粉、金属探测5个环节为关键控制点,分别设定了相应的关键限值、监控、纠偏措施、记录和验证。实践表明,应用该体系能够保证无骨裹粉鳕鱼的质量安全,提升产品声誉,从而提高企业的经济效益。

Application of HACCP System in the Processing of Boneless Cod Wrapped in Flour

Taking the boneless cod wrapped in flour which was produced by a food company as the HACCP program to implement the object , the principle of HACCP was applied to analyze every tache of the processing technology of the boneless cod wrapped in flour , and the critical control point (CCP) of the production was determined, and a perfect HACCP system was established.Finally, the 5 key links of raw material receiving, piercing inspection, auxiliary material receiving, powder wrapping and metal detecting are determined.The corresponding key lim-its, monitoring, corrective actions, records and verification are set up respectively.The practice shows that the system can guarantee the quali-ty and safety of the boneless cod wrapped in flour and improve the economic benefits of the enterprise .