HACCP体系在三明治生产中的应用

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The Application of HACCP System in Sandwich Production

DING Hui （Wuhan BusinessUniversity， Wuhan 430o56， China）

Abstract：To effectively Control thequality and safety risks of ready-to-eat food，this paper takes sandwich production as an example to construct a Hazard Analysis and Critical Control Point （HACCP） food safety management system： establishment of a profesional HACCP team， product characteristics and processing process aredefied，biological，chemicalandphysical hazardanalysisiscariedoutoneach link，andfivecriticalcontrol points are identified，includingawmaterialacceptane，classifiedrefrigeration，heating treatment，two-stagecooling and employee operation.For each critical control point critical limits，monitoring methods，correction measures， verification procedures and recording requirements are developed.This system can effctively reduce food safety risks，provide a replicable scientific management model for ready-to-eat food manufacturers，and is of practical significance for promoting the high-quality development of related industries.

Keywords： Hazard Analysis and Critical Control Point （HACCP）； sandwich; critical control points： identification; corrective measures

三明治类糕点属于冷加工夹心类糕点，一般含有新鲜水果、蔬菜等，并以散装形式进行出售1]。（剩余2501字）