摘要
HACCP质量控制体系在枸杞酒生产中的应用,内容包括:生产危害分析、确定关键控制点、制定HACCP系统档案记录及评估等。潜在的危害有:生物性危害、化学性危害、物理性危害;关键控制点有原料的质量及清洗、设备的清洗及消毒、发酵的控制、倒酒、过滤、澄清等,HACCP体系控制表的内容;HACCP体系的系统档案的归档、保存等。
The application of HACCP quality control system in the production of medlar wine covered production hazard analysis,key control points determination,and the records and the evaluation of HACCP system files.The potential hazard in the production included biological hazard,chemical hazard,and physical hazard.The key control points included raw materials quality and cleaning,the cleaning and sterilization of equipments,fermentation control,wine pouring,filtration,and clarification etc.HACCP system files included key production procedures records,filing,and file storage etc.
出处
《酿酒科技》
2010年第12期105-107,共3页
Liquor-Making Science & Technology
