浅谈速冻蔬菜生产企业食品质量控制

Food Quality Control of Quick-frozen Vegetable Production Enterprises

文章阐述了HACCP体系在速冻蔬菜生产中的各个控制点,利用HACCP原理,从物理性、化学性、生物性的危害三方面来分析速冻蔬菜产品中可能影响食用安全的因素,以及针对这些危害因素制定相应的控制措施,从而确保速冻蔬菜产品满足人们对食品质量安全的要求。

The article expounds the HACCP system in quick-frozen vegetables production various control points, using the HACCP principle, from the aspects of physical, chemical and biological hazards three aspects to analyze the quick-frozen vegetables products may be the factors influencing food safety, and formulate the corresponding control measures for these hazards factors, to ensure the quick-frozen vegetables products meet the requirements of people on food quality and safety.