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1、第7卷第5期食品安全质量检测学报Vol.7No.52016年5月JournalofFoodSafetyandQualityMay,2016基于食品防护的出口河豚鱼加工过程控制的研究1*2344陈长兴,黄朱华,殷杰,黄剑锋,罗丽(1.福清出入境检验检疫局,福清350300;2.宁德市容海水产有限公司,宁德352102;3.中国检验检疫科学研究院,北京100176;4.福建出入境检验检疫局,福州350001)摘要:基于食品防护和HACCP原理对出口河豚鱼加工过程控制的研究,为出口河豚鱼加工企业科学化控制加工过程提供借鉴。应用危害分析的方法,对出口河豚鱼加工过程中的生物性、化学性和物理性的食
2、品安全危害进行识别和分析,应用关键控制点判断树的方法确定关键控制点并制定控制措施。出口河豚鱼加工过程中的关键控制点如原料验收、挑选、排盘、金属探测可以通过实施HACCP计划加以控制;而对于人为蓄意破坏而引起的危害则通过实施食品防护计划包括企业内外部安全、加工过程安全、贮存和运输过程安全等11个方面加以控制。通过实施HACCP计划和食品防护计划,可对出口河豚鱼加工过程中食品安全危害进行有效地控制,从而确保出口河豚鱼的质量。关键词:食品防护;河豚鱼;HACCP;食品加工Fooddefensebasedprocessedcontrolsforexportpufferfish1*2344CHE
3、NChang-Xing,HUANGZhu-Hua,YINJie,HUANGJian-Feng,LUOLi(1.FuqingEntry-ExitInspection&QuarantineBureau,Fuqing350300,China;2.NingdeRonghaiAquaticProductLtd,Ningde352102,China;3.ChineseAcademyofInspectionandQuarantine,Beijing100176,China;4.FujianEntry-ExitInspection&QuarantineBureau,Fuzhou350001,China
4、)ABSTRACT:Theaimofthisstudywastoprovidereferencesforscientificallycontrollingprocessofexportpufferfishbystudyingonapplicationoffooddefenseandhazardanalysisandcriticalcontrolpoint(HACCP)principlesinprocesscontrolofexportglobefish.Biological,chemicalandphysicalfoodsafetyhazardsofexportpufferfishwe
5、reidentifiedandanalyzedbymethodsofhazardanalysis,criticalcontrolpointswerejudgedbycriticalcontrolpointdecisiontreeandthencontrolmeasureswereconfirmed.Criticalcontrolpointsofprocessingexportpufferfishincludingreceivingofpufferfish,selecting,puttingontrayandmetaldetectingcouldbecontrolledbythedeve
6、lopmentandimplementationofHACCPplans.Whilehazardscausedbyintentionaladulterationcouldbecontrolledbytheimplementationoffooddefenseplan,including11aspectssuchasinternalandexternalsecurity,processsafety,storageandtransportationsafety,etc.Processingenterprisesofexportingpufferfishcaneffectivelycontr
7、olthefoodsafetyhazardsandintentionalhazardsbytheimplementationofHACCPplanandfooddefenseplan,soastoensurethequalityofexportpufferfish.KEYWORDS:fooddefense;pufferfish;hazardanalysisandcriticalcontrolpoint;foodprocessing*通讯作者:陈
