【摘要】 为有效地解决凉果加工过程中的卫生问题 ,改进产品的卫生质量 ,运用危害分析与关键控制点(HACCP)的方法 ,对凉果加工过程进行了跟踪分析。按照WHO FAO发布的《HACCP应用导则》 ,通过现场调查 ,了解加工工艺 ,对凉果加工的各个步骤进行了危害分析。结合对各步骤采集样品的实验室检验结果 ,确定了 4个关键控制点 :漂洗和漂烫 (CCP2 )、加料 (CCP1 )、晾晒 (CCP2 )、包装 (CCP1 )。针对以上关键控制点 ,采取相应的关键控制措施 ,并制定了具体的控制指标。按照上述控制措施和指标对整个HACCP系统进行了验证 ,改进后的选定一种产品进行微生物检测 ,批检合格率由原来的 2 6份 30份上升到全部合格 ,杂质检出率由 10袋产品平均有 3袋检出降为 0 ,10个批次的食品添加剂使用量全部在标准规定范围之内 ,凉果产品的卫生质量较系统实施前有了提高更多还原

【Abstract】 In order to improve quality of succades, we studied on the process of succades step by step. Hazard analysis to succades process was developed according to WHO/FAO “HACCP System and Guidelines for Its Application". Hazard analysis was taken by investigation on production process combining with laboratory tests.4 CCPs were confirmed: washing with water or vapor,food additives added, drying in the sun and handwork packaging. Particular critical limits were made aiming at lasted CCPs such as filtering materials, washing 4-5 times or disinfecting cases and tools, half mass food additives added, times of mixing prolonged and so on. Procedures for verification were established according to critical limits. 30 samples of products were examined before and after HACCP brought into effect. Eligible product raised from 26 pieces to 30 pieces.Impurity in product reduced from 3 bags of 10 to zero. Food additives in all 10 batches were eligible.更多还原