摘要
本文分析了鲜切蔬菜的发展现状,并结合当前HACCP管理体系在食品加工业推广运用的背景,论述了HACCP体系运用于蔬菜生产质量控制管理的必然趋势,并针对鲜切生菜的市场需求和生产加工管理过程的质量要求,制定了鲜切生菜的生产和加工过程的HACCP管理体系,及时识别、分析可能发生危害的环节,得出了鲜切生菜加工过程中的四个关键控制点,即原料验收、二次消毒、金属探测及成品储存。针对关键控制点中的二次消毒环节,进行了不同处理方式的消毒试验,即用浓度分别为0ppm、100ppm、200ppm及300ppm的消毒液对鲜切生菜分别进行1.5分钟、3分钟及6分钟的浸泡消毒试验,共进行了13个处理,每个处理3次重复,并对不同处理样品的微生物指标和多酚氧化酶指标进行了测定和比对,得出能够保障鲜切生菜产品质量的最佳处理方式,以确定该环节质量控制的关键限值。根据试验结果最终确定了消毒环节中的关键限值,即消毒液浓度为300ppm,消毒时间为3分钟。
The development of fresh cut vegetable production was described in this article. Based on the background of HACCP system is used in food industry broadly in current, to demonstrate that HACCP system must be used in processing of vegetable. According to the consumption analysis and quality control in procedure of fresh cut lettuce production and procession, to establish that useing HACCP system to manage the production and procession of fresh cut lettuce, recognizing and analyzing the critical points with hazard possibility promptly, confirming 4 key control points for fresh cut lettuce procession, which is raw material inspecting, the 2nd disinfection, metal inspecting, and finished product storing. Also focus on the 2nd disinfection, doing a test for disinfection with different methods, which are to use different concentration of the disinfector separately with 0ppm, 100ppm, 200ppm and 300ppm, also to dip in separately with 1.5min, 3min and 6min of time, there are total of 13 dispositions with 3 times repetitions had been done, and to mensurate and compare the numerical value of CFU,E-Coli and PPO from the different test samples, and get a conclusion of the best methods of disinfection for Fresh Cut Lettuce. According the result of the test, establish the Critical Limits of the 2nd disinfection for disinfector concentration must be with 300ppm and disinfecting time must be with 3 minutes at last.
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