摘要
根据HACCP原理,对鲜切果蔬加工整个生产过程中出现的质量变化进行危害分析,确定原料验收、产品杀菌、金属检测等6个关键控制点,制定相应的纠偏措施,并制定出HACCP工作计划表,从而提高产品质量。
According to HACCP, this article analyzed the hazard of Fresh-cut Fruits and Vegetables quality changes in the whole production process, and the relative critical control points were determined, including： Acceptance of raw materials, sterilizing,metals detection and so on .The precautions were established and HACCP work schedule were drawed up, so improved the quality of products.
出处
《食品研究与开发》
CAS
北大核心
2008年第7期147-149,共3页
Food Research and Development
关键词
HACCP
鲜切果蔬
关键控制点
HACCP
fresh-cut fruits and vegetables
critical control points
