八宝粥罐头生产中关键控制点(HACCP)的研究与应用

Research and Application of (HACCP) in the Production of Canned Porridge

本文对八宝粥罐头生产过程的危害进行分析研究了原料验收、灌装、杀菌和冷却等关键控制点(HACCP)并确定了其关键限值。通过对关键控制点有效地监控,将危害因素降低到最低程度,从而最大限度的保证产品质量与安全性。

In this paper, the harm to the production process of canned rice pudding was analyzed based on the acceptance of raw materials, filling, sterilization and cooling the critical control point(HACCP) and to determine the critical limits. Through the effective monitoring of the Guan Jian control points, the hazard factors reduced to the lowest degree, in order to ensure product quality and safety of the largest limit.