HACCP在木糖醇生产中的应用

将HACCP体系应用到木糖醇的生产中，根据生产工艺流程，对各工序进行了详细的危害分析，并确定了5个关键控制点，制定了HACCP计划表，为保证木糖醇的安全提供了保证。     

Principles for the establishment of microbiological food safety objectives and related control measures

The ICMSF has recommended several steps for the management of microbiological hazards in foods in international trade, applying existing Codex documents in a logical sequence. The steps include: the conduct of a risk assessment and an assessment of risk mnanagement options, the establishment of a food safety objective (FSO), and confirmation that the FSO is achievable by application of GHP and HACCP. A FSO is a statement of the frequency or maximum concentration of a microbiological hazard in a food considered acceptable for consumer protection. FSOs can be used by risk managers to communicate to industries this acceptable level of a hazard, in order to establish effective control measures. The effectiveness of control measures is assured through adhering to performance criteria and process criteria set by the industry to meet the FSO. This system of food safety management will facilitate acceptance of seemingly different, but in reality equivalent, food production and food control practices.     

浅谈HACCP在香酥鸭生产中的应用

研究旨在通过将HACCP运用在香酥鸭生产中,从而建立严格的质量管理体系,提升香酥鸭的技术含量,使香酥鸭产品能继续占领市场.     

食品供应链中的安全问题

近几年来,随着我国食品行业基础水平的提高以及食品行业出现的质量安全问题,食品供应链安全性的研究越来越受到重视。在满足人们对于食品消费品不断变换的需求同时,食品供应过程中也出现了许多问题。本文分析了我国食品供应链中存在的与食品安全的相关问题,并且提出了通过对原料环节、生产环节、运输流通环节、储藏环节以及最终销售环节的监管,以期让消费者享受到放心安全的食品,提高我国食品质量安全。     

HACCP在豆豉生产工艺中的应用

为了保证豆豉的食用安全性,将HACCP系统应用于豆豉加工生产中,对豆豉的生产过程进行危害分析,确定关键控制点并制定相应控制限值,制定监控系统的HACCP计划工作模式,以提高豆豉生产管理水平和产品安全性。     

调味罗非鱼片的HACCP质量管理体系

依据危害分析与关键控制点(HACCP)理论与方法,对调味罗非鱼片生产中的各种危害进行详细的分析,提出了产品加工中实施HACCP计划时原料及各加工工序的危害因素,确立了生产过程的关键控制点,并建立了卫生操作程序、监控方法和纠偏措施以及验证程序,以确保产品达到国家卫生标准。     

大米加工中危害分析和品质控制

探讨了HACCP在大米生产过程中的应用,通过对其生产过程进行危害分析,确立容易发生质量安全问题的环节包括：清理、干燥、储存、输送、去石、砻谷、碾米、抛光等,关键控制点有3个,分别为原粮、包装材料和色选。     

金柑果汁加工技术规程及其质量控制

本文建立了金柑果汁的加工技术规程,并将HACCP体系应用于金柑果汁的加工生产,根据金柑果汁的生产工艺流程,对各工序的生物、化学、物理危害进行分析,并确定了4个关键控制点(CCP),制定了HACCP计划表,为保证金柑果汁加工的质量安全提供了依据。     

Quality and safety assurance in winemaking

Winemaking poses many quality (appearance, taste, consumer acceptability) and safety (chemicals, metal parts) hazards. In this work, an effort is made for quality and safety analysis of winemaking, by describing and outlining the incoming hazards both for quality and safety in every process stage, starting from harvesting the grapes and arriving to distributing the final product. At the same time, preventative measures are proposed and critical factors and limits existing are determined. The study reveals that the CCPs for wine safety are the stages of grape growing, grape harvesting, fermentation, stabilization, aging and bottling. The CPs for wine quality are the stages of grape growing, grape harvesting, destemming, juice separation (white wine), must storage, fermentation, blending, aging and bottling. The most significant factors for both CCPs and CPs that should be controlled are determined.     

三聚氰胺奶粉事件评析

用于制造塑料的毒性化学物质三聚氰胺（C3H6N6）被混入牛奶,导致6244例儿童罹患泌尿系统结石,158人肾衰竭,3名婴幼儿死于肾脏疾病的事件爆发后,食品安全卫生问题再一次成为全社会、全世界关注的焦点。本文通过对三聚氰胺奶粉事件的分析,提出：真正意义上的食品安全不是检测出来的,更不是靠免检、QS认证,而应该在食品企业加强自律的基础上,推广实施危害分析与关键控制点（HACCP）体系,在食品产业链推行全程监管。