HACCP在出口水煮蕨菜生产中的应用  

Application of HACCP in the Production of Exported Boiled Bracken

作　　者：孙启利[1] 姜迪来[1] 王燕[1] SUN Qi-li JIANG Di-lai WANG Yan(Zibo Entry Exit Inspection and Quarantine Bureau, Zibo 255000, Shandong, Chin)

机构地区：[1]淄博出入境检验检疫局,山东淄博255000

出　　处：《食品研究与开发》2017年第1期183-186,共4页Food Research and Development

摘　　要：将HACCP原理应用于水煮蕨菜的生产过程中,分析生产流程中存在的潜在危害,确定原辅料验收、灭菌和金属探测3个关键控制点,设立关键限值,针对关键控制点进行监控、记录、纠偏和验证,从而保证出口水煮蕨菜的安全。HACCP system was applied to the production of boiled bracken. Potential hazards that may exist to affect the quality in the processing were analyzed. Three critical control points were determined,such as raw materials acceptance inspection,sterilization and metal detection. The critical limits were established at the critical control points to conduct monitoring,record,modification and verification,as to ensure the boiled bracken reach the sanitary standard for export.

关 键 词：HACCP 水煮蕨菜 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]