Study on the standardized method of key supervision data for safe production of instant rice

Authors

Xiao-juan WU, College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha, Hunan 410004 , China ；National Engineering Laboratory for Rice and By-productDeep Processing, Changsha, Hunan 410004 , China
Dong XU, College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha, Hunan 410004 , China ；National Engineering Laboratory for Rice and By-productDeep Processing, Changsha, Hunan 410004 , China
Jie DONG, College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha, Hunan 410004 , China ；National Engineering Laboratory for Rice and By-productDeep Processing, Changsha, Hunan 410004 , China
Wei WU, College of Food Science and Engineering, Central South University of Forestry and Technology,Changsha, Hunan 410004 , China ；National Engineering Laboratory for Rice and By-productDeep Processing, Changsha, Hunan 410004 , China

Abstract

The entire industrial chain of instant rice production, including paddy planting, paddy storage, rice processing, instant rice processing, instant rice storage and sales, etc., was analyzed to select the main links and critical control points. The detection objects, main indicators and main hazard factors, such as pollutants, mycotoxins, food additives, microbiological indicators, etc., of important links and critical control points were determined. A relatively complete key supervision database structure for the safe production of instant rice has been gradually formed. The key supervision database for the safe production of instant rice included regulation sets, method sets and data sets. The standardized methods and knowledge base for key supervision data for safe production of instant rice were established, which could be conducive to the quality and safety management of the entire industrial chain of instant rice.

Publication Date

2-18-2023

First Page

91

Last Page

96, 107

DOI

10.13652/j.issn.1003-5788.2020.09.016

Recommended Citation

WU, Xiao-juan; XU, Dong; DONG, Jie; and WU, Wei (2023) "Study on the standardized method of key supervision data for safe production of instant rice," Food and Machinery: Vol. 36: Iss. 9, Article 16.
DOI: 10.13652/j.issn.1003-5788.2020.09.016
Available at: https://www.ifoodmm.cn/journal/vol36/iss9/16

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