摘要
本文重点介绍了危害分析与关键控制点(Hazard Analysis Critical Control Point,HACCP)体系在原榨沙棘果汁生产中的应用,对原榨沙棘果汁生产工艺进行了全面的危害分析,通过分析各工序涉及的物理性、化学性及生物性危害,确定了原榨沙棘果汁生产中的3个关键控制点及其关键限值,以期达到保证原榨沙棘果汁食品安全的目的。
This paper focuses on the application of hazard analysis critical control point(HACCP)system in the production of raw Hippophae rhamnoides L.juice,and carries out a comprehensive hazard analysis on the production process of raw Hippophae rhamnoides L.juice,and determines two critical control points and critical limits by analyzing the physical,chemical and biological hazards involved in each process,in order to achieve the purpose of ensuring the food safety of raw Hippophae rhamnoides L.juice.
作者
张玉良
ZHANG Yuliang(Guangdong Industry Polytechnic University,Guangzhou 510300,China)
出处
《现代食品》
2025年第5期149-151,共3页
Modern Food
关键词
危害分析与关键控制点
沙棘
生产加工
应用
hazard analysis critical control point
Hippophae rhamnoides L.
production and processing
application
