切割生菜的HACCP管理及质量控制  

HACCP Management and Quality Control in Fresh Cut Lettuce Production

作　　者：许深[1] 段青青[1] 黄丹枫[2] 

机构地区：[1]上海交通大学 [2]上海交通大学农业与生物学院

出　　处：《长江蔬菜》2007年第6期34-37,共4页Journal of Changjiang Vegetables

基　　金：国家科技支撑计划课题(2006BAD10A11);上海市科技兴农重点攻关项目[农科攻字(2002)第2-2-2号]

摘　　要：分析了切割果蔬的发展现状,针对切割生菜的市场需求和生产加工管理过程的质量要求,运用HACCP体系对切割生菜的生产和加工过程进行管理,及时识别、分析可能发生危害的环节,并制订质量控制措施,防止危害的发生,保障生菜的食用安全,建立了切割生菜HACCP管理和质量控制体系。The development of fresh cut fruit and vegetable production was described. According to the consumption analysis and quality control in procedure of fresh cut lettuce production and procession, recognizing and analyzing the critical points with haz- ard possibility promptly, using the suitable control measurement to prevent from these harmful points in order to keep the food security of fresh cut lettuce, the HACCP management and quality control system of fresh cut lettuce were established.

关 键 词：切割生菜 加工 质量 HACCP 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]