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1 6 9 Vol. 6 No Journal of Food Safety and Quality Sep., 2015 HACCP 张爽, 冮洁 *, 赵友晖, 胡文忠 (, ) 摘要 : 目的 HACCP HACCP,, 方法, HACCP,, 结果 5, HACCP 结论 HACCP, 关键词 : ; ; ; Application of HACCP management system in fresh-cut strawberry processing and preservation process ZHANG Shuang, GANG Jie *, ZHAO You-hui, HU Wen-zhong (College of Life Science, Dalian Nationalities University, Dalian , China) ABSTRACT: Objective To apply the Hazard Analysis and Critical Control Point (HACCP) system in the production of fresh-cut strawberry processing and preservation. HACCP has an effect on preventing and control the potential hazards coming from the whole process of the food raw materials production, processing, storage, and transportation to sale. It also has a great effect on reducing the risk of potentially hazardous products to enhance the production safety of the fresh-cut strawberry. Methods HACCP was applied to fresh-cut strawberry processing and storage. The potential hazards were analyzed, and the critical control points and the critical limits were determined, and then put forward corresponding preventive measures and monitoring methods. Results The 5 key points were confirmed as raw material acceptance, cutting, preservation, packaging and storage, and the HACCP work schedule was formulated to establish a safety management system in the production of the fresh-cut strawberry. Conclusion The application of HACCP management system could improve the quality of the product safety and health in the fresh-cut strawberry processing and preservation process. KEY WORDS: fresh-cut strawberry; Hazard Analysis Critical Control Point; food processing; food preservation * 通讯作者 : 冮,, gangjie@dlnu.edu.cn *Corresponding author: GANG Jie, Professor, College of Life Science, Dalian Nationalities University, Dalian , China. gangjie@dlnu.edu.cn

2 9, : HACCP 引言,,, [1,2],,,, [3],, [4] HACCP, [5-7],,, [8-14] HACCP [15] HACCP ; [16] HACCP ; [17] HACCP ; [18] HACCP ; [19] HACCP HACCP, 2 草莓加工和保鲜过程的危害分析,,, [20] 2.1 物理性因素, [21] ;,,,, :,,,,, [22-27] 2.3 生物性危害 :,, Botryties cinerea, Rhizopons.stolonifer, [28-31] :, :,,,, :,, [32-34], 3 确定关键控制点 (CCP) 及所对应的关键限值 3.1 鲜切草莓生产工艺流程 1 1 Fig. 1 The production processing flow of fresh cut strawberry 2.2 化学性因素 :, 3.2 确定关键控制点及关键限制原料的验收

3 3782 6,,,, : 6%11%, 0.5%1.0% [2] 原料的挑选清洗切割和分级,, [35,36],,,, [37,38],,,, :,,, 30 g,, ; :,,, 2030 g,, ; :,,, 20 g,, [39] 5 % 保鲜处理 [40,41],, [42] 淋洗控水和包装 ;, ;, 贮藏,,,,,, [43-46],,, 04, 85%95%, O 2 2%4%, CO 2 3%5% [19] 3.3 建立 HACCP 工作计划表 HACCP 2 2 5,, HACCP Table 1 表 1 鲜切草莓加工和保鲜的危害分析表 The fresh cut strawberry hazard analysis in process and preservation CCP : : : ;, ;, ;, : : ; ; : : ; ; SSOP()

4 9, : HACCP 3783 续表 1 CCP : :,, ; : ; ; : ; : :,, ; : : [18,19,26,27,47-50] 表 2 鲜切草莓质量 HACCP 计划表 Table 2 The fresh cut strawberry quality HACCP schedule CCP CCP 1 GB/Z CCP 2 8, 3%, CCP 3 GB/Z CCP 4, CCP 5 : 0 ~4 ; 85%95%; O 2 2%4%; CO 2 3%5%

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<4D6963726F736F667420576F7264202D203631372D3632312032303133303430333030312DBACEC0F25FD0A3B6D4B8E55F2DB6FED0A32D2D2DC8A5B5F4CDBCD6D0B5C4BBD8B3B5B7FBBAC52E646F63> 第 4 卷第 2 期食品安全质量检测学报 Vol. 4 No. 2 2013 年 4 月 Journal of Food Safety and Quality Apr., 2013 何莉 *, 姜笑寒 ( 广东省食品药品职业技术学校, 广州 510663) 摘要 : 本文通过科学地运用 html5+jsp+sql 技术, 建