HACCP体系在番茄酱生产中的应用

针对番茄酱各个生产环节可能造成的潜在的安全危害,利用HACCP体系的原理进行分析,确定影响产品质量的关键控制点,提出了相应的预防措施,建立安全监控操作规程,使生产过程中的各种危害降低到最低程度,以确保产品的安全质量。

This paper briefly introduced all hazard factors according to the potential harm which would affect the food safety quality in processing of the tomato puree. Then the corresponding CCPs and the precautionary measures were confirmed,and the safety supervise procedure were established, so that we can reduce the hazard as low as possible , improve the quality of products and enhance the completive ability.