酱油生产企业安全质量控制体系的分析研究-食品科学与工程专业论文.docxVIP

摘要酱油是中国的传统调味品，生产历史悠久，从创制至今中国都是全世界酱油生产、销售 摘要 酱油是中国的传统调味品，生产历史悠久，从创制至今中国都是全世界酱油生产、销售 和消费的大国。在科技进步和生活水平迅速发展的今天，食品安全问题已经越来越受到人们 的关注，而HACCP体系是一种科学、高教、简便、合理而又专业性很强的食品安全管理体 系·能更有敛的保证食鼎安全。本论文通过文献研究，案例分析、问卷调在及数理统计分析 等方法，对我国酱油企业建立实施HACCP体系动机、存在问题，以及影响因素分别进行了 宏观与微观分析研究。结果表明，政府、行业协会、企业与消费者对酱油企业建立实施HACCP 体系有重要影响；提高产品质量利完善企业内部管理是企业选择HACCP体系认证的最重要 动机；酱油企业内部的基础设麓、人员素质是制约企业通过HACCP体系认证的主要因素。 本文对低盐l刮态发酵酱油生产线建立了HACCP体系模型，并对验证实施HACCP的效果提 出建议。通过问卷调查对酱油安全方面的消费者行为进行j，分析研究，表明消费者的安全自 我保护意识．对酱油等产品的安全消费起重要作用。 关键词： 酱油，HACCP，消费者行为 AbstractSoy Abstract Soy is kind of Chinese traditional condiment with long history．China is the biggest country in the world in soy production，distribution and consumption from its creation to present． With the development of science，technology and living level，people have given more and more attention food safety．HACCP is kind of scientific，efficient，simple，reasonable and professional food safety management system and makes food safer effectively．The motivation researches，problems and influences of HACCP implementation in Chinese soy industry were studied extensively and microcosmically respectively by using literature review，case study，survey，consumer research and mathematical statistics analyze．The results show thai the government，professional association， enterprises and consumers exert important influences soy enterprises establish and implement HACCP system；the most important motivations for HACCP authentication the quality improvement and perfect management in the enterprises；HACCP authentication is also restricted by the basic facilities and the personnel’s culture in soy enterprises．The mode[of the HACCP plan for the soy making by solid·state fermented with lower salt was developed and the suggestions of effectiveness measurement for the implemented HACCP system were given Consumer behaviors related the soy safety were studied by the consumer research．It shows that the consciousness of consumers’self-protection exerts more important influences soy consumption