HACCP在蒜薹贮藏保鲜中的应用

The Application of HACCP in Garlic Storage

运用HACCP基本原理对蒜薹贮藏过程中潜在的危险因素进行了分析,确定了蒜薹原料控制、原料预处理、库房灭菌、贮藏等4个关键控制点,并提出了保证关键控制点临界限度和监控措施,制定了HACCP控制表,最后用食品安全性检验方法对HACCP体系检验查证,以确保蒜薹贮藏过程中的品质和安全性。

The Hazard Analysis Critical Control Points （HACCP） approach was used to investigate the potential hazard factors and to identify the critical control points in garlic storage. Following critical control points and appropriate preventive measures for quality control of garlic storage were considered in this article： quality control of the garlic sprouts raw material, raw material pretreatment, the depot sterilization, storage. Subsequently, the critical limits and monitoring procedures for the Garlic storage were documented in an HACCP control table. Conclusively, pertinent procedure to verify that the HACCP system was working properly were suggested.