| 吕瑞.食品安全管理体系在食用植物油 生产加工企业的应用实践[J].中国油脂,2021,46(9):77~81.[L Rui.Application of food safety management system in edible vegetable oil industry[J].China Oils and Fats,2021,46(9):77~81.] |
| 食品安全管理体系在食用植物油 生产加工企业的应用实践 |
| Application of food safety management system in edible vegetable oil industry |
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| DOI： |
| 中文关键词: 食品安全管理体系 HACCP原理 食用植物油 危害分析 食品安全 |
| 英文关键词:food safety management system HACCP principle edible vegetable oil hazard analysis food safety |
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| 摘要点击次数: 1109 |
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| 中文摘要: |
| 《中华人民共和国食品安全法》正式实施之后，食用油的食品安全管理也逐步得到了规范和保障，对于具有规模型的食用植物油生产加工企业而言，为确保食用植物油从原料到生产制程再到成品灌包都能得到可靠的安全保障，需要借助更加科学、合理、适用的管理工具。探讨食品安全管理体系在食用植物油脂生产加工过程中的应用具有重要意义。以ISO 22000：2018管理体系为基础，分析了食用植物油生产加工过程中的食品安全影响要素、食品安全管理体系和前提方案，并以大豆油精炼过程食品安全危害实践为例，围绕HACCP的7大原理和12个步骤进行大豆油精炼过程中的产品描述及预期用途识别、工艺流程分析、食品安全危害识别评估，OPRP行动准则和关键控制点确认，相应的监控措施、纠偏和验证方法的制定等，以降低来自生物、物理、化学的风险，提高食用植物油的食用安全性。 |
| 英文摘要: |
| With the official implementation of the Food Safety Law of the Peoples Republic of China, food safety management of edible oils has been gradually regulated and guaranteed. For edible vegetable oil producers and processors with a certain scale, more scientific, rational and applicable management tools are needed to ensure that edible vegetable oils are reliably secured from raw materials to the production process and then to the filling of the finished product. So it is significant to discuss the application of food safety management systems in the production and processing of edible vegetable oils and fats. Based on the ISO 22000:2018 management system, the food safety impact elements, food safety management system and prerequisite programmes in the production and processing of edible vegetable oils were analyzed, and the food safety hazard practice of the soybean oil refining process was used as an example, product description and intended use identification, process flow analysis, food safety hazard identification assessment,identification of OPRP action guidelines and critical control points, and development of corresponding monitoring measures, corrective action and validation methods in the soybean oil refining process were carried out based on the 7 principles and 12 steps of HACCP, so as to reduce the risks from biological, chemical and physical sources and improve the safety of edible vegetable oil for consumption. |
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