菊芋腌制生产的HACCP体系建立  

Building of HACCP System in Pickle Production of Jerusalem artichoke

作　　者：叶昌华[1] 陈龙福 

机构地区：[1]四川省植物工程研究院药植所,四川郫县611730 [2]成都市隆福食品有限公司

出　　处：《现代农业科技》2013年第20期274-275,278,共3页Modern Agricultural Science and Technology

摘　　要：HACCP(危害分析与关键控制点)是确保食品生产安全的一种科学、合理和系统的方法,其通过对食品生产过程中可能存在的危害因素的控制,更好地保障食品安全。本文通过分析菊芋腌制调配生产中可能影响食品质量安全的危害因素和关键环节,从而建立菊芋腌制生产的HACCP体系。HACCP （hazard analysis and critical control point）is a scientific, reasonable and systematic way of the guarantee of food production security.It controlled the possible risk factors in the process of food production to ensure the safety of food better. In this paper, the risk factors and key links of Jerusalem artichoke＇s pickle production which might affect food quality and safety were analyzed.The HACCP system of Jerusalem artichoke＇s pickle production was built.

关 键 词：菊芋 腌制 HACCP体系 建立 

分 类 号：TS205.2[轻工技术与工程—食品科学]