摘要
为了保证速冻蔬菜食品的安全性,对其生产过程中的各个环节可能存在的潜在生物危害、化学危害和物理危害进行了分析。确定了3个关键控制点(CCP),并制定了相应的临界限值和预防措施,建立了监控方法。将HACCP应用于速冻蔬菜的生产过程中,可使危害因素降低到最低程度,从而最大限度地提高产品的安全性。
Biological, chemical and physical hazards were analyzed in the process of deepfreeze vegetable. Three critical control points were selected in order to keep the safety of the deepfreeze vegetable. Critical limits, preventive measures and control methods were set up, which reduced the hazard factors and improved the safety on the deepfreeze vegetable.
出处
《农产品加工（下）》
2010年第1期81-84,88,共5页
Farm Products Processing
