摘要
应用HACCP理论对鲜切蔬菜冷链加工进行危害分析,并确立6个关键控制点:原料验收、切割、清洗、包装、金属检测和贮运销售,提出鲜切蔬菜冷链加工中的关键操作卫生操作规范、监控测定方法及修正措施,为鲜切蔬菜生产和品质保障提供理论借鉴。
Hazard analysis and critical control point （HACCP） was applied on fresh-cut vegetables processing It indicated that six critical control points ： material testing, fresh-cut, washing, packaging, mental inspection and storage-transporting-and-distribution, might he monitored and controlled. Also some regulation methods were mentioned finally for the quality management of fresh-cut vegetables industry.
出处
《食品研究与开发》
CAS
北大核心
2009年第10期142-145,共4页
Food Research and Development
基金
上海市松江区创新实践基地企业博士后研究项目
关键词
鲜切蔬菜
工艺
HACCP
fresh-cut vegetables
processing
HACCP
