秋梨膏生产过程中关键控制点的食品安全风险分析

Food Safety Risk Analysis of Critical Control Points in the Production Process of Qiuli Syrup

FAN Yuhai （Shandong Qikangyuan Bio-technology Co.，Ltd.， Yangxin 2518oo， China）

Abstract： As a traditional functional food， Qiuli syrup involves multiple critical control points during production， which pose considerable food safety risks.This paper investigates the risk manifestations in key stages of Qiuli syrup production，including raw material contamination，temperature control during boiling，and hygienic conditions in filling.Itanalyzes the internal driving factors for strengthening risk prevention，such as the need for proces standardization，product quality stability，and consumer safety expectations.Finaly，technical control measures are discussed， including raw material screening，parameter monitoring，clean environment management，and digital traceability.The findings provide atechnicalfoundation and application path for establishing asystematic risk control framework in the Qiuli syrup industry chain.

Keywords： Qiuli syrup; food safety; critical control points; risk prevention

秋梨膏作为传统功能性食品，在现代工业化生产过程中，因原料复杂、工艺多变、易受外界条件影响而极易产生食品安全风险。（剩余4164字）