摘要
将HACCP体系的思路引入鲜切生菜的生产中,对鲜切生菜的工艺流程进行了简要描述。并应用HACCP原理分析生菜的原料验收、加工过程,以及从原料到成品出厂的整个过程中可能存在的危害和关键控制点,提出了监控方法和纠偏措施,以保证产品的质量安全。
The HACCP system was introduced into the production of fresh cut lettuce. The process was briefly described. It analyzed the manufacturing process of lettuce check and acceptance of raw materials, and the criti- cal control point might exist from raw materials to finished products throughout the process. And the monito- ring and correction method measures were pointed out to ensure product quality and safety.
出处
《黑龙江农业科学》
2012年第12期96-98,共3页
Heilongjiang Agricultural Sciences
