HACCP在袋装新鲜切片蘑菇生产中的应用  

The Application of HACCP in Fresh-Cut Mushroom Production

作　　者：王毅[1] 刘学文[1] 罗魏[1] 李佩霜[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2011年第4期24-26,29,共4页Food and Fermentation Science & Technology

摘　　要：鲜切果蔬是近年来国际上流行的新型方便食品,HACCP是有效的质量控制管理体系。采用新鲜蘑菇为原料生产塑料袋装新鲜切片蘑菇,运用HACCP体系对新鲜切片蘑菇加工过程中可能的潜在危害进行了分析,确定了关键控制点和关键限值,并提出相应的预防措施和监测方法。Fresh-cut fruits and vegetables is a new type of international food which is popular in recent years and HACCP is an effective quality control management system.Fresh mushrooms were used as experimental material and the HACCP system was used to analyze the potential hazards during the processing of fresh-cut mushrooms.Though these ways,critical control points and Critical limits were developed and the preventive measures and monitoring methods were found.

关 键 词：HACCP 鲜切果蔬 新鲜切片蘑菇 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]