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| ISO22000及HACCP原理在条斑紫菜一次加工中的应用 | |
| 引用本文： | 张卫兵,周群霞,戴卫平,徐加达,梅开顺,杨信明. ISO22000及HACCP原理在条斑紫菜一次加工中的应用[J]. 中国食物与营养, 2011, 17(1): 35-38 |
| 作者姓名： | 张卫兵 周群霞 戴卫平 徐加达 梅开顺 杨信明 |
| 作者单位： | 1. 南通市卫生监督所,江苏,南通,226001 2. 江苏省卫生监督所,南京,210008 3. 江苏省紫菜协会,江苏,南通,226006 4. 如东宏顺水产品有限公司,江苏,如东,226400 |
| 摘 要： | 目的：加强对条斑紫菜一次加工生产过程的卫生监督和技术指导,改善干紫菜的卫生质量。方法：将ISO22000及HACCP原理运用到条斑紫菜加工企业一次加工中。结果：全面分析了条斑紫菜一次加工的原料、生产环境、工艺条件等对产品可能带来的危害,指出了生产过程的关键控制点。结论：提出条斑紫菜一次生产加工中实施HACCP计划时原料及各加工工序的危害因素、卫生操作规范、监控测定方法及修正措施。 |
| 关 键 词： | ISO22000 危害分析与关键控制点 条斑紫菜 一次加工 |
Application of ISO22000 and HACCP in Dried Laver One-step Refining |
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| ZHANG Wei-bing,ZHOU Qun-xia,DAI Wei-ping,XU Jia-da,MEI Kai-shun,YANG Xin-ming. Application of ISO22000 and HACCP in Dried Laver One-step Refining[J]. Food and Nutrition in China, 2011, 17(1): 35-38 | |
| Authors: | ZHANG Wei-bing ZHOU Qun-xia DAI Wei-ping XU Jia-da MEI Kai-shun YANG Xin-ming |
| Affiliation: | ZHANG Wei-bing1,ZHOU Qun-xia2,DAI Wei-ping3,XU Jia-da3,MEI Kai-shun2,YANG Xin-ming4 (1Nantong Municipality Health Supervision and Inspection Bureau,Nantong 226001,China,2Jiangsu Province Health Supervision and Inspection Bureau,Nanjing 210008,3Jiangsu Province Laver Association,Nantong 226006,4Rudong Hongshun Aquatic Products Co.,Ltd,Rudong 226400,China) |
| Abstract: | 【Objective】To strengthen hygienic Inspection and technique guidance in dried laver one-step refining and improve hygienic quality of dried laver.【Method】Apply ISO22000 and HACCP principle in dried laver Products.【Result】Hazard to dried laver products one-step refining caused by material,produce environment and sterilization condition were analyzed completely.The critical control point of production line was pointed out.【Conclusion】Risk factors of raw matterials and the manufacturing processes,hygiene practice,monitoring and testing methods and corrective measures during HACCP implement in dried laver one-step production were pointed out. |
| Keywords: | ISO22000 HACCP dried lave one-step refining |
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