江苏

发布时间：2018-06-07 07:23

本文选题：盐水鸭 + 食品安全　；参考：《南京农业大学》2014年硕士论文

【摘要】：根据江苏省盐水鸭产品质量监管的要求和应对2013年亚青会、2014年青奥会食品安全保证的需要,《食品安全地方标准盐水鸭》被列入2012年江苏省食品安全地方标准制定计划项目。江苏省食品安全地方标准——盐水鸭的制定研究,贯彻了《中华人民共和国食品安全法》和国家相关法规的精神,经充分梳理和分析我国食品安全相关的法律法规、食品安全国家标准、现行有效的其他国家和行业标准,针对盐水鸭的产品特点和品质性状,结合其生产经营过程中影响食品安全的各种因子和各关键环节确定了标准的技术要求。标准制订过程中,通过对国际、国内相关标准进行查询、收集和研究,听取专家及企业代表等的意见,经走访企业、数据积累、数据比对等确认技术指标,并通过100个批次样品的检测对指标值进行验证,多次以会议和书面形式征求相关人员、检测单位、监管部门、生产加工企业和餐饮单位的意见,经数次修改、补充和完善形成送审稿。标准经江苏省卫生厅批准为《江苏省食品安全地方标准盐水鸭》。《江苏省食品安全地方标准盐水鸭》的内容涉及：范围、规范性引用文件、术语定义、感官要求、危害人体健康物质的限量规定,食品添加剂品种、使用范围和用量,与食品安全有关的标签、标识要求,与食品安全有关的质量要求,食品检验方法与规程等。本标准贯彻了食品安全国家标准GB 2760-2011《食品添加剂使用标准》、GB 2762-2012《食品中污染物限量》、GB/T 23586-2009《酱卤肉制品》和GB 2726-2005《熟肉制品卫生标准》,对上述标准中已有的相关规定本标准均予以吸收和采用。增加了GB 29921-2013《食品中致病菌限量》、GB 4789.30-2010《食品微生物学检验单核细胞增生李斯特氏菌检验》、GB 28050-2011《预包装食品营养标签通则》等规定,对脂肪、微生物、食品添加剂限量作出了严于国家标准的要求,同时增加了术语解释,调整了感官和食盐含量的规定,对产品标注也作了更详细的要求。
[Abstract]:According to the requirements of quality control of salt duck products in Jiangsu Province and the need to ensure food safety of YYC in 2013 and YOCC in 2014, the Local Standard Salt Duck for Food Safety was included in the Planning Project of Local Standards for Food Safety in Jiangsu Province in 2012. The study on the formulation of the local standard for food safety in Jiangsu Province, Salt Duck, has carried out the spirit of the Food Safety Law of the people's Republic of China and the relevant laws and regulations of the State, and has fully combed and analyzed the relevant laws and regulations on food safety in China. National standards for food safety, effective other national and industrial standards, for product characteristics and quality traits of salted ducks, Combined with various factors and key links of food safety in the process of production and management, the technical requirements of the standard were determined. In the process of establishing the standards, through the inquiry, collection and study of the relevant international and domestic standards, and by listening to the opinions of experts and representatives of enterprises, the technical indicators are confirmed by visiting enterprises, accumulating data, comparing data, etc. The index value is verified through the testing of 100 batches of samples, and the opinions of relevant personnel, testing units, regulatory departments, production and processing enterprises and catering units are solicited in meetings and in writing for many times, and have been revised several times. Supplement and perfect to form draft for review. The standard was approved by Jiangsu Provincial Health Department as "Jiangsu Province Food Safety Local Standard Salt Duck". The content of "Jiangsu Province Food Safety Local Standard Salt Duck" involves: scope, normative citation documents, terminology definition, sensory requirements, Limits of substances harmful to human health, variety of food additives, range and dosage of food additives, labels related to food safety, marking requirements, quality requirements related to food safety, food inspection methods and procedures, etc. This standard has carried out the national standard of food safety GB2760-2011 "Standard for the use of Food Additives" GB2762-2012 "limits of contaminants in Food" (GB / T23586-2009) and GB2726-2005 "Sanitary Standard of cooked Meat products". Both of them are absorbed and adopted. Added GB29921-2013 "Food pathogenic bacteria limit" GB4789.30-2010 < Food Microbiology examination Listeria monocytogenes examination > GB28050-2011 "General principles for Nutrition labelling of prepackaged Food", etc., for fat, microorganism, etc. The limit of food additive is more strict than the national standard, the explanation of terms is added, the regulation of sensory organ and salt content is adjusted, and the marking of product is also required in more detail.
【学位授予单位】：南京农业大学
【学位级别】：硕士
【学位授予年份】：2014
【分类号】：F203

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