粮油加工质量安全控制数据库

根据粮油加工工艺流程（焙烤食品、植物蛋白提取、植物油脂、淀粉生产等），对每个加工环节进行危害分析（生物危害、物理危害、化学危害）并确定预防性措施，确定关键控制点（CCP）及其限值，监控每个关键控制点，确定发生偏离时应采用的纠偏措施，建立审核程序（HACCP计划有效性的评价、CCP的检查和验证、记录的审核与验证）与档案记录保存系统（CCP记录、纠偏行动记录、验证记录,仪器监控、校正记录,成品、半成品检验记录等），以此构建粮油加工质量安全控制体系，并建立粮油加工质量安全控制数据库。

Based on the processing workflow of grain and oil products (covering baked food, plant protein extraction, vegetable oil production, starch production, etc.), conduct hazard analysis (including biological, physical and chemical hazards) for each processing link, determine preventive measures, identify critical control points (CCPs) and their corresponding limits, monitor each CCP, and define corrective measures to be taken when deviations occur. Moreover, establish audit procedures (such as evaluation of HACCP plan effectiveness, inspection and verification of CCPs, audit and validation of records) and a document and record retention system (including CCP records, corrective action records, verification records, instrument monitoring and calibration records, finished and semi-finished product inspection records, etc.). On this basis, a grain and oil processing quality and safety control system is constructed, and a grain and oil processing quality and safety control database is established.