HACCP食品安全管理体系在黄秋葵茶生产中的应用  

Application of HACCP Food Safety Management System in Okra Tea Production

作　　者：林燕德 LIN Yan-de(School of Food and Biological Engineering,Jimei University, Xiamen, Fujian 361021;Xiamen 101 Food Institute Xiamen, Fujian 361010;Xiamen Guoranxiang Food Co. Ltd . Xiamen,Fujian 361100)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]厦门一零一食品研究所,福建厦门361010 [3]福建厦门果然香食品有限公司,福建厦门361100

出　　处：《福建农业科技》2018年第3期32-36,共5页Fujian Agricultural Science and Technology

摘　　要：介绍黄秋葵茶的加工工艺流程,根据HACCP食品安全管理体系要求,以及对可能发生在黄秋葵茶加工环节的潜在危害或安全隐患进行分析评估,从而确认关键控制点(CCPs)及其关键限值(Cl),并进一步完善监控体系及其纠偏系统,进而构建黄秋葵茶HACCP计划。The process flow of Okra tea was introduced,and the potential hazards or hidden danger in safety that might occur in the processing of Okra tea were analyzed and evaluated based on the requirements of HACCP food safety management system,so as to confirm the critical control points（CCPs）and their critical limits（Cl）;then the monitoring system and the correction system were constructed for further establishing the okra tea HACCP plan.

关 键 词：HACCP 黄秋葵 代用茶 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学] TS272.4[轻工技术与工程—食品科学与工程]