HACCP系统在干湿梅加工中的应用  

The application of HACCP system to the production of salted prune

作　　者：曾绍校[1] 梁静[1] 叶芳 孟鹏[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学技术研究所,福建福州350002 [2]诏安红星农场,福建诏安363500

出　　处：《福建农林大学学报（自然科学版）》2006年第1期102-105,共4页Journal of Fujian Agriculture and Forestry University:Natural Science Edition

基　　金：福建省星火计划资助项目(2003S006)

摘　　要：探讨了危害分析及关键控制点(HACCP)管理系统在干湿梅加工中的应用,通过对产品加工过程中各个环节及其潜在的危害进行分析,确定选果、腌制、起梅洗水、晒梅和成品贮藏5个关键控制点,并建立相应的关键控制临界值,进行控制、纠偏、记录及档案管理、验证审核等,以提高青梅制品品质和成品率,保证其质量的安全性.The application of hazard analysis and critical control point （HACCP） to the production of salted prune was studied. The existing and potential harmfulness affecting the quality of the production of salted prune was analyzed. Five critical control points such as selection of fresh fruits, salting, washing roughed fruits, basking and storing were determined, and procedures of controlling, rectifying, recording and checking up were used to improve the quality and the rate of production, and the safety of salted prune could be ensured.

关 键 词：干湿梅 危害分析及关键控制点 

分 类 号：TS201.6[轻工技术与工程—食品科学]