HACCP体系在糖水草莓罐头加工中的应用  

Application of HACCP System in the Processing of Canned Strawberry in Syrup

作　　者：施宗海 Shi Zonghai(Ningbo Guosheng Food Co., Ltd., Ningbo 315602, China)

机构地区：[1]宁波国盛食品有限公司,浙江宁波315602

出　　处：《现代食品》2017年第6期55-56,共2页Modern Food

摘　　要：本文将HACCP体系应用到了糖水草莓罐头的生产中,根据生产工艺流程,分析了各个工序,并确定了5个关键控制点,制定了HACCP计划表,为保证糖水草莓罐头的质量安全提供了依据。In this paper,the HACCP system can be used to canned strawberry in syrup production,according to the production process,analyzed the various processes,and identified5critical control points,the HACCP schedules,provide the basis for ensuring the quality and safety of canned strawberry syrup.

关 键 词：HACCP体系 糖水草莓罐头 生产工艺 

分 类 号：TS295.6[轻工技术与工程—农产品加工及贮藏工程]