鲜切蔬菜加工中HACCP体系的构建  

Construction of Haccp System in the Production of Freesh-cut Vegetables

作　　者：王辉 罗季阳[2] 张文杰[3] 王燕 李宁 

机构地区：[1]东营出入境检验检疫局,山东东营257091 [2]中国检验检疫科学研究院,北京100029 [3]陇东学院生命科学与技术学院,甘肃庆阳745000

出　　处：《农产品加工（下）》2017年第10期72-74,共3页Farm Products Processing

摘　　要：阐述了HACCP的原理,并将其应用到鲜切蔬菜加工中,进行危害分析确定关键控制点,建立关键限值、监控程序、纠偏措施、验证和记录程序,从而为HACCP体系在鲜切蔬菜加工中的应用提供理论依据。The principle of HACCP was expounded,the application of HACCP system in the production of Fresh-cut Vegetables was discussed and the hazard factors was analyzed. The critical control point,critical limits,supervise procedure,correct measures,verification procedure and records were also established in order to improve reference to the application system in fresh-cut vegetables processing.

关 键 词：HACCP 鲜切果蔬 关键控制点 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]