HACCP质量控制体系在小袋装低盐化盐渍菜加工中的应用

Application of HACCP quality control system on the process of lightly salinized and small package vegetable

本文对小袋装的低盐化盐渍菜在加工中可能产生的危害进行分析(HA),找出控制的关键点(CCP),并确定各CCP的控制标准、监控程序和纠偏措施。

Analyzing potential hazards associated with processing of lightly salinized vegetable with small package, and identifying critical control points, We established the control standards, monitor procedures and correction measures for each critical controlpoints.