ISO22000在喷雾干燥大麦苗粉生产中的应用

目的为了预防与控制麦苗粉生产、加工、贮运到销售等过程中可能存在的潜在危害,更有效地保证食品安全。方法根据ISO22000:2005食品安全管理体系标准,采用危害分析关键控制点(HACCP)的质量管理原理,对喷雾干燥大麦苗粉加工中可能的潜在危害进行分析,提出相应的预防措施和监测方法。结果确定了原料采收、超高温瞬间杀菌、喷雾干燥、X射线探测、金属探测等5个关键控制点(CCP),确定了关键限值和纠偏措施。同时通过制订操作性前提方案(OPRP)与HACCP工作计划,构建了大麦苗粉加工的食品安全管理体系模式,符合ISO22000标准。结论通过制定操作性前提方案(OPRP),将其与HACCP中的关键控制点(CCP)动态、互补的结合,将食品安全危害因素降到最低限度,确保为顾客提供安全的食品。

Application of ISO22000 for the production of spray drying young barley leaf powder

Objective In order to prevent and control the potential hazards coming from the whole process of the young barely leaf powder production, processing, storage, and transportation to sale, to enhance the production safety of the young barely leaf powder. Methods Based on standards of ISO22000: 2005 food safety management system, hazard analysis and critical control points (HACCP) principles were applied in the processing of young barely leaf powder. Hazards were analyzed and corresponding preventive measures and monitoring methods were put forward. Results The five critical control points (CCP) were confirmed as raw materials acceptance, ultra-high temperature sterilization, spray dying, X-ray detecting and metal detecting, as well as the key limits and rectification measures were formed. A safety management system in the production of the spray dying young barely leaf powder was established by drawing up the HACCP work schedule and operational prerequisite program. Conclusion Dynamical and complementary combination of operational prerequisite program (OPRP) with the CCP in HACCP can reduce the dangerous factors to the lowest limit, and ensure to provide customers with safe food.