HACCP在广式蛋黄莲蓉月饼生产中的应用研究

为保证营养丰富、保质期短的广式蛋黄蓬蓉月饼的卫生质量，在一月饼生产厂运用危险分析及关键控制点方法(HACCP)对其生产工艺进行危险分析，确定4个关键控制点为原料采购、烘烤、晾凉、包装。确定了每个关键控制点的关键限值，关键控制点的监测系统和纠正措施。实施HACCP后该厂月饼的卫生质量明显提高，合格率从1999年的80％上升到2000年的98．5％，2001年的99．5％。

Study on HACCP applied in the production of moon cake

Moon cake is rich in nutritious components,therefore,its shelf life is limited.The effectiveness of Hazard Assessment and Critical Control Point (HACCP) applied for ensuring the sanitary quality of moon cake was studied.The hazards during the production were analysed in a moon cake plant.The 4 critical control points determined were purchasing raw materials,baking,cooling and packaging.THe limits of critical control points,monitoring system of critical control points and correcting measures were defined.The quality of sanitation in this plant improved after implementing HACCP.The validation in meeting the national criteria increased from 80% in 1999 to 98.5% in 2000 and 99.5% in 2001.