Quality and safety management in on-board processing of Engraulis japonius

Transcription

1 South China Fisheries Science Vol. 7, No. 2 Apr., 20 doi: / j. issn ,,,,,,, 2,, (., 50300; 2., 20306) : ( Engraulis japonius), ( hazard analysis and critical control point, HACCP), HACCP,, HACCP : ; ; HACCP : TS : A : ( 20) Quality and safety management in on-board processing of Engraulis japonius WEI Ya, WU Yanyan, LI Laihao, YANG Xianqing, CHEN Shengjun, DIAO Shiqiang, HUANG Hui, ZHOU Wanjun, GONG Xiaojing, 2 (. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 50300, China; 2. Shanghai Ocean University, Shanghai 20306, China) Abstract: Engraulis japonius, a small pelagic fish which is highly perishable out of water, is widely distributed in China s Bohai, Yellow Sea and East China Sea. Based on the principle of HACCP, we analyzed the possible hazards in dried E. japonius processing caused by raw materials, processing conditions, storage, transportation, etc., and discovered the critical control points in that process. Besides, we designed a HACCP work schedule and concluded the hazardous factors of raw materials and processing procedure, sanitation operation procedure, monitoring and determination methods as well as modification strategy. Finally, we established a HACCP quality and safety management system for on-board processing of dried E. japonius. Key words: on-board processing; Engraulis japonius; HACCP ( Engraulis japonius) 5 [ - 3 ] 70 mm,,,,,, t [ 4-5 ], : ; : : ( 863 ) ( 2007AA0980 ) ; ( A200899G02, A20090G03 ) : ( ),,,, angelhouse009@ gmail. com :, wuyy028@ yahoo. com. cn

2 62 7, HACCP, HACCP [ 8-9 ],,, [ 6-7 ],,,,,, 2007, HACCP,,,, HACCP,,, ( hazard analysis and critical control point, HACCP) HACCP ( CCP) ( CCP2), ( CCP3) [ 8 ], ( CCP4), WHO/ FAO HACCP. 2., Tab. Product description item description product s name ( ) product s type main material product s features, 5 20 g, ) :, ; :, ; :, ; :,,, ; : 2) GB , 3%, w( ) 5%, 25% w( ) 50 %, w( ) 0. 5 mg 3) ( cfu g - ) , kg - ( MPNg - ) < 0. 3, ( ), expected usage and consumer group package type storing condition - 8,, quality guarantee period labeling requirement transportation requirement sales requirement GB 778 GB 3432,,,, 0-8,

3 2 : ),,, GB GB ,,,,. 3. 0,,,,,,, - 8 GB 546,,,,, ( ) - 8,,, - 8, 2,. 3. 2,,,,,, ;, 2 3,, [ 0 ]. 3. 4, ;,,, 3 5 min, , ,,,,,, 50, 40 min,, w( ) 25% 50%. 3. 6, - 5, ,, GB 546, 2. 5 mm, (, 2..,,,

4 ,,, HACCP, ,,,, 2) HACCP, , HACCP,, HACCP,, HACCP,,,,,,, 2. 3,,,,, ( 2) 3) HACCP,,,,, HACCP [ 7] CCP, HACCP,, HACCP 3 HACCP 2,,, HACCP ( 3) 4 ) HACCP,, HACCP, HACCP, [ 3-6 ] HACCP,,,, 4) [ ], 20 90,, HACCP, HACCP [ 2 ], 2000,,,

5 2 : 65 2 Tab. 2 Hazard analysis proc essing proc edure potential hazards ( / ) significanc e prevention measures for ( / ) of potential hazards ( Y / N) judgment basis for 3 rd row significant hazards CCP ( Y / N) ( CCP) raw material rec eption : : ) ), 2), 2) : ( CCP2) seawater spray refreshment : :, SSOP : washing : ) 2) ) 2) 3) SSOP : : ( CCP3) coo king : : : drying : ) 2) ), 2) SSOP : : c ooling : ) 2),, SSOP : : sorting : ) 2),, SSOP : SSOP : ( CCP4) metal detection : ) 2),,, SSOP : :,, weighing and pac king : ) 2),, SSOP : SSOP : cold storage and transportion :,, SSOP : :

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