HACCP在青芥辣加工中的应用  

The application of HACCP in preparing wasabi

作　　者：吴莉敏[1] 

机构地区：[1]珠海出入境检验检疫局,珠海519015

出　　处：《食品工程》2012年第3期59-62,64,共5页Food Engineering

摘　　要：运用HACCP原理,对青芥辣加工生产过程中可能出现的各种危害进行分析,确定了原辅料采购验收贮存和拣料称重2个关键控制点及其关键限值、监控方法和纠偏措施等,确保青芥辣的生产加工达到安全标准。In this paper, the HACCP theory was used to analyze various possible hazards during the process of wasabi. The two critical control points of purchasing, acceptance inspection and storage of raw and supplemental materials, picking and weighing, critical limits, monitoring method, and error correction measures were determined. In conclusion, wasabi production and processing can be up to the safety standard.

关 键 词：青芥辣 HACCP 危害分析 关键控制点 

分 类 号：TS264.9[轻工技术与工程—发酵工程]