摘要
通过对速冻花菜工艺流程进行危害分析,确定了原料花菜验收、漂烫、金属检测3个关键控制点,提出了关键控制点的关键限值以及监控方法和纠正措施。
In this article, HACCP system was applied to analyze the potential hazard in the production of deepfreeze cauliflower（Brassica oleracea var. botrytis L.） and the relative critical control points were determined, including： Acceptance of raw materials cauliflower, scalding and metals detection. The critical limits and monitoring procedures for the process were documented in HACCP control.
出处
《农产品加工（下）》
2007年第2期84-86,共3页
Farm Products Processing
关键词
HACCP体系
速冻花菜
关键控制点
HACCP system
deepfreeze cauliflower
hazard analysis
critical control point
