HACCP在柿饼加工中的应用研究

The application research of HACCP in the processing of dried persimmon

为了提高柿饼的质量和卫生安全,采用HACCP原理对柿饼生产过程中影响其产品质量的危害性因素进行分析,确定了保证其产品质量的关键控制点,并提出了各关键控制点的预防措施,以确保柿饼达到较高的卫生安全性。

This article mainly discusses that in order To improve the quality and hygienic safety standard of dried persimmon, the principle of HACCP is uses to analysis the pernicious factors which affect the quality of dried persimmon production during the processing . The key control points to ensure the quality of products are also decided . The author puts forward the precautionary measures of each key control points, to ensure the dried persimmon to achieve high hygienic safety standard.