ISO22000设计正文.docVIP

毕业论文（设计）正文 题目：豆制品厂ISO 22000食品安全管理体系设计 The design of ISO22000 food safety management system for Bean products industry 学 院：食品与生物工程学院 专 业：食品质量与安全 班 级：食安0801 学 　 号：0810500134 学生姓名：周 倩 指导教师：楼 明 二○一二年 四 月 豆制品厂ISO 22000食品安全管理体系设计 摘要 我国豆制品历史悠久，是具有地方特色的传统大豆食品。这些传统大豆食品的加工技术多为祖传技艺，是几千年来劳动人民智慧的结晶。在国际上，美国和日本的豆制品行业已达到相当的水平，而近几年来我国豆制品的生产和消费出现了下滑的趋势。[1]ISO 22000正是基于从大豆原料验收到终产品全过程进行食品安全危害分析，对生产链中各工序制定相应的控制措施，并对这些控制措施建立必要的确认和验证计划，以实现安全卫生的产品。 本文着重介绍了IS0 22000：2005在大豆制品生产企业的应用，分析了豆制品生产过程中的主要食品安全危害，确定了关键控制点并制定了HACCP计划。 关键词：豆制品；ISO 22000：2005；食品安全；HACCP The design of ISO22000 food safety management system for Bean products industry Abstract Chinas bean products has a long history, with local characteristics, traditional soybean foods. Most of these traditional soybean food processing technology from ancestral skills, is the crystallization of the wisdom of working people for thousands of years.Internationally, the bean products industry in the United States and Japan have reached a considerable level, while production and consumption of soybean products in China in recent years appeared downward trend.ISO 22000 is just based on the whole process of food safety hazard analysis from acceptance of the soybean raw materials to the final product, then develops appropriate control measures for various processes in the production chain, and establish the necessary validation and verification program for these control measures, finally to achieve the health and safety products. This article mainly introduces the application of IS0 22000:2005 in the soybean products production enterprise , analyzes the main food safety hazards in the process of soy products production , and determines the key control points and formulates a HACCP plan. Keywords: Bean products;ISO 22000:2005;Food safety;HACCP 目录 TOC \o 1-3 \h \u HYPERLINK \l _Toc6992 1 引言 PAGEREF _Toc6992 １ HYPERLINK \l _Toc2658 1.1 ISO 22000标准的主要内容