| HACCP原理在大豆油脂质量控制中的应用 |
| |
| 引用本文： | 曹冬梅,张东杰,鹿保鑫.HACCP原理在大豆油脂质量控制中的应用[J].东北农业大学学报,2012,43(2):121-125. |
| |
| 作者姓名： | 曹冬梅 张东杰 鹿保鑫 |
| |
| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
| |
| 基金项目： | 黑龙江省自然科学基金重点项目，黑龙江省科技公关重点项目 |
| |
| 摘 要： | 为了保障大豆油脂生产全程的质量安全,采用HACCP的原理(危害分析与关键控制点)对大豆油从原料采购验收、加工到包装储运等环节进行潜在的生物的、物理的、化学的危害分析、确定关键控制点,制定预防措施并对大豆油脂加工过程的关键环节实施有效监控,制定纠正措施,做好记录。从而将危害消除或降低至可以接受的水平,是一种确保食品安全的质量控制体系。
|
| 关 键 词： | HACCP原理 大豆油 危害 食品安全 |
Application on HACCP principles in quality control of soybean oil |
| |
| CAO Dongmei
,
ZHANG Dongjie
,
LU Baoxin.Application on HACCP principles in quality control of soybean oil[J].Journal of Northeast Agricultural University,2012,43(2):121-125. |
| |
| Authors: | CAO Dongmei ZHANG Dongjie LU Baoxin |
| |
| Institution: | (College of Food,Heilongjiang Bayi Agricultural University,Daqing Heilongjiang 163319,China) |
| |
| Abstract: | In order to guarantee the quality of soybean oil.From the beginning of the gathering of the raw material to process and package,the biological,physical,chemical potential hazard was analyzed such as in the whole product line.Based on the above analysis,the corresponding critical control point and the prevented measures was determined.It was important that implemented effective monitoring,established correct measures and making records.Thus it will eliminate or reduce hazards to an acceptable level,HACCP was a quality control system to ensure food safety. |
| |
| Keywords: | HACCP principles soybean oil hazard food safety |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
