HACCP体系在传统泡菜生产中的应用  

Application of HACCP System in Production of Pickle

作　　者：张臻[1] 李玉兰[1] 李灿灿[1] 

机构地区：[1]漯河医学高等专科学校食品工程系,河南漯河462002

出　　处：《黑龙江农业科学》2014年第11期124-126,共3页Heilongjiang Agricultural Sciences

摘　　要：为了提高泡菜制作管理水平和泡菜产品安全性,通过探讨HACCP体系在传统泡菜生产中的应用,从质量卫生控制方面分析了泡菜生产过程中可能存在的危害因素,并确定了关键控制点,包括原辅料验收及预处理、泡制、杀菌,制定了相应的控制方法和纠正措施。The application of HACCP in the production of pickle was discussed and the hazard factors in pro- duction that may aHect the quality of pickles were analyzed. Based on quality and hygiene control,the critical control points were established, including raw material acceptance and pretreatment, pickle and sterilization. Corresponding control methods and correction measures are worked out to improve the level of production management and the product safety of pickles.

关 键 词：泡菜生产 HACCP 应用 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]