HACCP在竹笋罐头生产中的应用

Application of HACCP in Processing of Bamboo Shoot Cans

为了保证竹笋罐头的产品安全,根据HACCP的原理对其生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析。确定了4个关键控制点(CCP),并制定了相应的临界限值和预防措施,建立了监控方法。将竹笋罐头生产过程中的危害因素降低到最低程度,从而最大限度地提高了产品的安全性。

To ensure the safety of the bamboo shoot cans. Methods according to the HACCP principle, this thesis mainly analyzed the potential hazards of produce from the bacteria, chemistry and physics. Four CCPs were confirmed, and the corresponding precautionary and critical limits measures were constituted, and the method of control and supervision were established. The hazard were reduced as low as possible and the safety of products were improved.