HACCP管理体系在菠萝澄清饮料加工中的应用  

Study on the Application of HACCP Management System Using in the Process of Clarified Beverage of Pineapple

作　　者：郭巧玲[1] 

机构地区：[1]漳州职业技术学院食品与生物工程系,福建漳州363000

出　　处：《农产品加工（下）》2009年第12期84-86,97,共4页Farm Products Processing

摘　　要：通过HACCP管理体系,探讨了危害分析及关键控制点在菠萝澄清饮料加工中的应用,通过分析产品加工过程中各个环节及其潜在的危害,确定原料验收、超高温瞬时杀菌、热灌装封口、喷淋杀菌为关键控制点,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,保证产品质量的安全性。Hazard analysis and critical control points in the process of clarified beverage of pineapple were discussed based on HACCP management system. Four critical control points, including the acceptance of raw materials, instantaneous ultrahigh-temperature sterilization, thermal filing and sealing and spraying sterilization, were determined, according to each link in the process of production and the analysis of its potential hazard. In order to assure the security in product quality, the critical value of critical control was established for the control, rectification, record, archives management and verification.

关 键 词：HACCP体系 菠萝 食品安全 

分 类 号：TS207.7[轻工技术与工程—食品科学]