HACCP体系在腌渍鱼片生产工艺中的应用  

Application of HACCP in Pickled Fish Production

作　　者：徐颖 宋欣欣 李健 李少骞[2] 崔婷婷 臧元奇 

机构地区：[1]青岛出入境检验检疫局,山东青岛266005 [2]山东出入境检验检疫局,山东青岛266005

出　　处：《食品研究与开发》2016年第23期184-188,共5页Food Research and Development

基　　金：国家质检总局科技计划项目(2014IK100)

摘　　要：运用HACCP管理体系的基本原理分析腌渍鱼片加工工艺中潜在的危害及控制措施,确定关键控制点,建立HACCP质量管理体系。Basic principles of HACCP （Hazard Analysis and Critical Control Point）quality control system were applied to analyze the potential hazard and control measures in the processing of pickled fish, the critical control points were determined, and a HACCP quality control system was established .

关 键 词：腌渍鱼片 危害分析 关键控制点 HACCP 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]