摘要
阐述HACCP的定义、作用与基本原理,并将HACCP质量控制体系应用到佛手蜜饯的生产加工工艺中,对生产环节中危害因素进行分析,确定关键控制点、关键限值、监控程序、纠偏措施、验证程序及记录保持程序,从而提高佛手蜜饯的产品品质,确保产品质量安全。
The definition and role basic principle of HACCP are briefly described. The system of HACCP is applied to the processing technology on preserved fruit of bergamot. Based on the processing technology, hazards are analyzed and CCPs are confirmed. Moreover, a table of HACCP plan is set up, which can meet the need of safety control for preserved fruit of Bergamot processing.
出处
《农产品加工（下）》
2013年第11期62-64,共3页
Farm Products Processing
基金
广东省教育部产学研结合项目(2012B091000003)
关键词
HACCP
佛手
蜜饯
HACCP
bergamot
preserved fruit
