学术
HACCP管理体系在香料香精生产中初次运行效果的验证
高献礼[1] 陈沈日[1] 李超[1,2] 袁建明[1] 邹庆英[1]
[1]广州市日日香食品有限公司,广州511442 [2]华南理工大学轻工与食品学院,广州500640
摘 要:
本文主要研究了HACCP管理体系在我公司香料香精生产过程中初次运行的效果。验证结果显示：香料香精生产过程中的三个关键控制点（原材料验收、合成反应和雾化干燥）在其关键限值内运行，产品的安全性符合标准QB／T2640-2004要求。说明HACCP小组策划的HACCP管理体系能够保证香料香精的食用安全，该体系运行是有效的。[著者文摘]
文章出处:
《中国食品添加剂》-2006年4期 -95-99页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2006）04-0095-05
Validation of the first application of HACCP management system during the processing of fragrance ＆ flavor
GAO Xian-li CHEN Shen-ri LI Chao YUAN Jian-ming ZOU Qing-ying（1. Guangzhou City Ri-Ri Xiang Food Products Co. , Ltd, Guangzhou 511442; 2. College of Light Industry and Food South China University of Technology, Guangzhou 500640）
Abstract:
This paper focused on the first application of HACCP management system during the processing of fragrance＆flavor. The validation results indicated that the food safety of the products accorded with the requirements of QB/T2640- 2004 when the CCPs （critical control points） （raw material detection, synthesis reaction, spraying dry） worked within their CLs （critical limits） during the products＇ processing. It showed the HACCP management system designed by the HACCP team could ensure food safety, and the HACCP management system was effective.[著者文摘]
Key words:
HACCP management system; fragrance ＆ flavor; validation
更多>>免费文章
cqvip.com