速冻菜用大豆HACCP管理体系的构建  

Establishment of HACCP System on Frozen Vegetable Soybean

作　　者：林真[1] 林梅西 郭丽华[1] 陈锦权[1] 

机构地区：[1]福建农林大学食品科学学院 [2]福建省闽中有机食品有限公司

出　　处：《中国蔬菜》2007年第7期9-12,共4页China Vegetables

基　　金：科技部"十五"重大科技专项(2001BA804A26)

摘　　要：对速冻菜用大豆生产过程各工序进行危害分析,确定了关键控制点(CCP),并提出了相应的关键限值,最终形成了危害分析和关键控制点(HACCP)管理体系。研究结果表明,速冻菜用大豆HACCP管理体系的关键控制点有3个,分别为原料验收、烫漂和金属探测,其目的是控制化学、生物、物理三类因素的危害。The establishment of HACCP on frozen vegetable soybean for export is researched in this paper. Hazard of each working procedure is analyzed first, then the critical control points（CCP） as well as the corresponding critical limits are determined,finally HACCP system is developed. In the HACCP system,there are three critical points,which are checking and accepting of raw material, blanching and metal detection, respectively, these CCP were designed to control chemical, biolot, ical and ohvsical hazards in the oroduct.

关 键 词：HACCP管理体系 速冻菜用大豆 关键控制点 

分 类 号：S643.7[农业科学—蔬菜学]