HACCP在L-组氨酸生产中的应用

为保证L-组氨酸的安全生产,提高产品质量,对其生产过程的各个环节存在的潜在生物危害、化学危害和物理危害进行风险分析.确定原辅料验收、精密过滤、金属探测这3个关键控制点,并制定了HACCP计划表,设定了关键限值、监控频率与措施、纠正措施、档案记录和验证程序来监控关键控制点.HACCP体系的实施降低了组氨酸生产中的危险因素,可有效提高L-组氨酸的质量安全,同时也为HACCP体系在氨基酸生产中的应用提供了一定的参考.

Application of HACCP in the Production of L-Histidine

In order to ensure the safety of the L-Histidine production and improve the quality of product,biological,chemical and physical hazards were analyzed in the process of L-Histidine.Three critical control points were confirmed as acceptance of raw materials,metal detection and secondary filter,and the table of HACCP plan was drawn.The critical limit,supervision frequency and measures,correction measures,archival records and verification procedure were set up to monitor the critical control points.The application of HACCP system reduced the hazard factors in the production of L-Histidine and effectively improved the quality and safety of the L-Histidine,and provided a certain reference for the application of HACCP system in the amino acid production.