摘要
为了保障大豆油脂生产全程的质量安全,采用HACCP的原理(危害分析与关键控制点)对大豆油从原料采购验收、加工到包装储运等环节进行潜在的生物的、物理的、化学的危害分析、确定关键控制点,制定预防措施并对大豆油脂加工过程的关键环节实施有效监控,制定纠正措施,做好记录。从而将危害消除或降低至可以接受的水平,是一种确保食品安全的质量控制体系。
In order to guarantee the quality of soybean oil. From the beginning of the gathering of the raw material to process and package, the biological, physical, chemical potential hazard was analyzed such as in the whole product line. Based on the above analysis, the corresponding critical control point and the prevented measures was determined. It was important that implemented effective monitoring,established correct measures and making records. Thus it will eliminate or reduce hazards to an acceptable level, HACCP was a quality control system to ensure food safety.
出处
《东北农业大学学报》
CAS
CSCD
北大核心
2012年第2期121-125,共5页
Journal of Northeast Agricultural University
基金
黑龙江省自然科学基金重点项目(ZJN0505-01)
黑龙江省科技公关重点项目(GB05C10101)
