摘要
该研究首次将危害分析与关键控制点(hazard analysis and critical control point,HACCP)体系基本原理用于鲜食苹果供应链安全管理过程,通过危害分析,确定4个关键控制点,包括种植过程、流通加工、贮藏运输及销售环节,并根据国家标准确定符合性要求,最终构建鲜食苹果供应链HACCP安全管理体系,以最大限度保障鲜食苹果从农田到餐桌整个过程的安全性。
The basic principles of hazard analysis and critical control point(HACCP)system were applied in the supply chain of fresh apple for the first time,in which four critical control points were determined via hazard analysis including planting process,distribution processing,transportation,storage and consumption. Critical limits were determined for the critical control points based on national standards. The corresponding HACCP program was established to keep safety of fresh apple in the whole supply chain.
作者
齐彬
周庆奎
周建军
闫师杰
张爱琳
刘翠翠
QI Bin;ZHOU Qing-kui;ZHOU Jian-jun;YAN Shi-jie;ZHANG Ai-lin;LIU Cui-cui(Department of Food Science and Biology Engineering,Tianjin Agricultural University,Tianjin 300384,China;Agricultural Development Service Center of Jingwu Town,Xiqing District,Tianjin 300382,China;Tianjin Jianjun Fruit and Vegetable Cultivation Professional Cooperative,Tianjin 301708,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第18期131-134,共4页
Food Research and Development
基金
天津市武清区科技计划项目(WQKJ201925)
天津市教委科研计划项目(2018KJ186)
天津农学院教育教学改革项目(2018-A-06)
天津农学院科学研究发展基金计划(2016NZD02)
天津市企业科技特派员项目(18JCTPJC64300)。
关键词
危害分析
关键控制点
鲜食苹果
供应链
危害分析与关键控制点计划
hazard analysis
critical control point
fresh apple
supply chain
hazard analysis and critical control point(HACCP)plan
