HACCP体系在贵州红酸汤加工中的应用

Applying HACCP System into the Processing of Guizhou Red Acid Soup

为了从原料到加工过程控制贵州红酸汤产品的质量安全,将HACCP危害分析与关键控制点体系应用到生产过程中。通过进行危害分析、关键控制点的确定、关健限值的设立和监控、纠偏措施等程序的实施,确保提高贵州红酸汤制品的品质和质量安全。

In order to ensure the quality and safety of Guizhou red acid soup right from the food origin to its processing procedure.The HACCP system(hazard analysis and key control point)should be applied into its entire manufacturing process,by means of those procedures such as hazard analysis,determination of key control points,establishment of key limits as well as monitoring and corrective measures.Both quality and safety of Guizhou red acid soup would be improved.