摘要
为了改进凉果产品的卫生质量 ,从根本上解决凉果加工过程中的卫生问题 ,本文运用HAC CP的方法 ,对凉果加工的过程进行了跟踪分析。结合对各步骤中采集试样的实验室检验结果 ,初步确定了 4个关键控制点 :漂洗和漂烫、加料、晾晒、包装。针对以上关键控制点 ,采取相应的关键控制措施 ,并制定了具体的控制指标。按照上述控制措施和指标对整个HACCP系统进行了验证 ,改进后的产品质量全部在标准规定范围内 。
In order to improve quality of succades, we study on the process of suc cade step by step. Hazard analysis was taken by investigation on production pro c ess combining with laboratory test. 4 CCPs were confirmed: washing with water or vapor; food additives added; drying in the sun; handwork packaging. Particular critical limits were made aiming at CCPs. Procedures for verification were estab lished according critical limits. After verification to HACCP system, qualities of succades are all under the scope of standard.
出处
《中国食品卫生杂志》
2001年第5期14-16,共3页
Chinese Journal of Food Hygiene
