HACCP在湘派休闲豆干生产中的应用

目的研究危害分析和关键控制点(HACCP)在湘派休闲豆干生产中的应用,从而保障其在生产过程中的食品安全。方法根据HACCP原理,对湘派休闲豆干的加工过程的各个进行物理、化学和生物性潜在危害进行分析,确定关键控制点及其控制措施,确保生产的豆制品安全。结果将HACCP应用在湘派休闲豆干的各个生产环节之中,对关键控制点进行重点控制,在判断危害的显著性的基础上设置原料预处理、连续煮浆、卤制、包装、杀菌5个关键控制点,并针对其以豆清发酵液为凝固剂,二次浆渣共熟的生产工艺制定了HACCP计划表,完善操作规范,实施有效监控。结论运用HACCP原理建立湘派休闲豆干食品安全卫生控制体系,为湘派休闲豆干生产过程食品安全管理控制体系的建立提供理论性的依据和参考。

Application of HACCP in production process of Hunan flavored leisure dried tofu

Objective Hunan flavored leisure dried tofu production process was analyzed according to the principles and methods of Hazard Analysis Critical Control Point (HACCP), in order to ensure the food safety in the production process. Method According to the principles and methods of HACCP, physical and chemical and biological potential hazard analysis was applied to the Hunan flavored leisure dried tofu production process. Then we determined the critical control points and control measures to ensure the safety of soybean products. Results We investigated the whole Hunan flavored leisure dried tofu production process using HACCP principles and methods, we found fine critical control points including raw materials treatment, continuous boiled soybean milk, halogen system, packaging, sterilization and storage. Then we set up the HACCP plan for its soybean milk repeated curing production process and established food safety and hygiene control systems with HACCP principles, in order to provide operation standards and effective monitoring for quality problems could arise in the Hunan flavored leisure dried tofu production process. Conclusion Using the HACCP principles to establish the Hunan flavored leisure dried tofu production process could provide a theoretical basis and practical references for the establishment of control system for the production process.