HACCP与出口速冻蔬菜的安全生产  

HACCP on the exported frozen vegetable's safety production

作　　者：马艳 

机构地区：[1]福建评审中心,福州350001

出　　处：《食品科技》2003年第7期57-60,共4页Food Science and Technology

摘　　要：应用HACCP原理对速冻蔬菜的生产从原料到消费的全过程进行危害分析,确定显著危害和关键控制点,在关键控制点上设立关键限值,进行重点监控、记录、纠偏和验证,从而保证速冻蔬菜的安全生产。Apply the HACCP principal to conduct harzard analysis on the full processing path of frozen vegetable from its row material to consumption product and to confirm it's obvious harms and the critical control points. We can then establish the critical limits at the critical control points to conduct focal monitoring, record, modification and verification, as to further guarantee the safety of frozen vegetable's production.

关 键 词：危害 控制 关键控制点 关键限值 

分 类 号：TS207.7[轻工技术与工程—食品科学]