基于HACCP建立大蒜生产良好农业规范  

Establishment of Good Agricultural Practice for Garlic Production Based on Hazard Analysis and Critical Control Points

作　　者：罗俊霞 申战宾 杨华 段鹿梅 刘雪平[2] 张启成[2] 潘玲 赵建波 LUO Junxia;SHEN Zhanbin;YANG Hua;DUAN Lumei;LIU Xueping;ZAHNG Qicheng;PAN Ling;ZAHO Jianbo(Zhengzhou Product Quality Inspection and Testing Center,Zhengzhou 450006,China;Zhengzhou Agricultural Technology Popularization Center,Zhengzhou450006,China)

机构地区：[1]郑州市产品质量检验检测中心,河南郑州450006 [2]郑州市农业技术推广中心,河南郑州450002

出　　处：《中央民族大学学报（自然科学版）》2024年第2期26-31,共6页Journal of Minzu University of China(Natural Sciences Edition)

基　　金：2023年郑州市地方标准制修订计划项目(2023111018)。

摘　　要：本文根据大蒜生产实际,对大蒜生产的各个环节进行危害分析,确定关键控制点;将生产者、消费者、动植物、环境作为一个有机整体,寻求大蒜生产和环境保护之间的平衡;采用对关键控制点进行动态管理并详细记录、存档,建立大蒜生产良好农业规范,实现通过纸质台账可追溯大蒜生产全过程;目的是提高大蒜质量安全水平和其在出口贸易中的竞争力。Hazard analysis is conducted on each link in garlic production based on the actual production of garlic in this paper,and the critical control points is determined.The aims are to seek a balance between garlic production and environmental protection by integrating producers,consumers,flora and fauna,and the environment as an organic whole.The critical control points are dynamically managed,recorded and archived in detail,and good agricultural practice for garlic production are established to trace the whole garlic production process through paper accounts.The purpose is to improve the quality and safety level of garlic and its competitiveness in export trade.

关 键 词：大蒜生产 危害分析 关键控制点 良好农业规范 质量控制 溯源 

分 类 号：S609.9[农业科学—园艺学]