摘要
将HACCP体系应用于出口浓缩苹果清汁的生产过程中,对浓缩苹果清汁的生产过程进行了危害分析,并确立了原料验收、拣选、后巴氏杀菌、灌装前过滤、发运前检查签封五个关键控制点,并根据生产的实际情况及实验确立了每个关键控制点的关键限值,监控和纠偏措施。同时,对HACCP体系的有效运行做了说明和分析。
HACCP System is applied in the production of clear apple juice concentrate for export. All Hazards which affect the food safety in the production of apple juice concentrate were studied, and 5 critical control points （Receiving material, Sorting, Pasteurization II, Filtrating, Checking Seal） were determined. Every critical limit was set on the ground of experience and experiment. The action of monitoring and correction was established. And we explain and analyze HACCP system so as to effectually use it, thus we can achieve the food safety of clear apple juice concentrate.
出处
《中国农学通报》
CSCD
北大核心
2009年第14期81-85,共5页
Chinese Agricultural Science Bulletin
基金
教育部"食品科学与工程专业指导性专业规范研制(925)"子课题"主干课程食品安全性教学现状调研与规划"
关键词
浓缩苹果清汁
危害分析与关键控制点
建立和实施
clear apple juice concentrate, hazard analysis and critical control point, establishment and application
