鲜切蔬菜加工中HACCP体系的构建

Construction of Haccp System in the Production of Freesh-cut Vegetables

阐述了HACCP的原理,并将其应用到鲜切蔬菜加工中,进行危害分析确定关键控制点,建立关键限值、监控程序、纠偏措施、验证和记录程序,从而为HACCP体系在鲜切蔬菜加工中的应用提供理论依据。

The principle of HACCP was expounded,the application of HACCP system in the production of Fresh-cut Vegetables was discussed and the hazard factors was analyzed. The critical control point,critical limits,supervise procedure,correct measures,verification procedure and records were also established in order to improve reference to the application system in fresh-cut vegetables processing.