关键词: 鲭鱼罐头, 危害分析, HACCP体系, 质量安全, canned mackerel, hazard analysis, HACCP system , quality safety

Abstract: To ensure quality and safety of canned mackerel products, the paper applying HACCP principles, through hazards analysis of physical, chemical, biological factors in the processing, the following five critical control points were established: raw materials acceptance, sealing, sterilizing, cooling and package/ID checking. Besides, critical limits, monitoring procedure and corrective action were established. The total quality control system from raw materials acceptance to end products package was constructed. Practice shows, after the implementation of the HACCP system, pathogen of canned mackerel products is 0, botulinum toxin is 0, mackerel toxin (histamine) is 30 mg /kg, in line with the food hygiene requirements of export canned aquatic products. Thus HACCP system can effectively guarantee the quality and safety of export canned mackerel end products.