食品科学 ›› 1993, Vol. 14 ›› Issue (11): 33-37.

• 食品科学 • 上一篇    下一篇

火腿罐头生产的危害分析和关键控制点(HACCP)

 顾洪法,  谢才璋   

  1. 上海梅林食品有限公司; 上海商检局
  • 出版日期:1993-11-15 发布日期:2012-01-03

Hazard Analysis Critical Control Point (HACCP) in canned Ham Processing

 GU  Hong-Fa,   Xie-Cai-Zhang   

  • Online:1993-11-15 Published:2012-01-03

摘要: 火腿罐头生产控制的主要目标是致病性微生物,如肉毒梭状芽抱杆菌及嗜热性芽抱杆菌,而内在质量要求组织柔嫩易于切片,故杀菌下。值又不能过高,因此要提高火腿罐头质量,就必须以原辅材料开始,对生产到销售的各个环节,可能产生食品污染的各种可能性进行分析,并制订相应的予防措施,建立监测方法,将生产全过程的危害因素逐步降低到最低程度,在控制方法上,首先控制最高危害,然后控制中度危害,只有不断将危害因素控制,产品质量才能不断提高。

关键词: 危害分析关键控制点, 火腿罐头

Abstract:  The main point of canned ham processing control is pathogenic bacteria, for example, clostridium botulinum and bacillus stearothermophilus. In order to improve the quality of canned ham, measures must be taken to control the raw and anxiliary materials, and every processing procedure including handling to saling, Analyze every possible food contamination and formulate preventive measures corresponded to them and establish supervision methods which may Keep every hazard factors in the whole processing line down to the lowest degree.

Key words: HACCP Canned Ham