HACCP在话梅生产中的应用研究  

Study on the application of HACCP system in plum processing

作　　者：金越[1] 赵力超[1] 莎娜[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2006年第9期77-80,共4页Food Science and Technology

摘　　要：贯彻HACCP应用准则,运用HACCP原理,对话梅生产进行HACCP应用研究,确立了盐腌、配料液腌渍、包装3个关键控制点及其关键限值、监控方法和纠正措施等,提高了话梅生产的安全性和质量水平。The paper followed the application rules of HACCP, operated the basic principles and researched on the application of HACCP system in plum processing. Salting, curing with ingredient solution, handwork packaging were confirmed as critical control points and the critical limits, corrective actions,the monitor methods were also established, the safety and quality of the plum were improved.

关 键 词：HACCP 话梅 应用 

分 类 号：TS201.6[轻工技术与工程—食品科学]