| HACCP在水煮藕生产中的应用 |
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| 引用本文： | 尤继明,李红梅. HACCP在水煮藕生产中的应用[J]. 北京农业, 2012, 0(6): 161-163 |
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| 作者姓名： | 尤继明 李红梅 |
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| 作者单位： | 江苏省宝应县产品质量监督检验所,江苏宝应225800;国家有机食品质量监督检验中心,江苏宝应225800 |
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| 摘 要： | HACCP是保证食品安全和控制食品质量的预防性技术管理体系。论述HACCP在水煮藕生产过程中的应用,水煮藕生产工艺流程及危害分析,通过控制原辅料验收、杀菌、pH调整、金属探测,实现预防和降低水煮藕生产中的各种危害的方法。
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| 关 键 词： | 水煮藕 危害分析 关键控制点 |
Application of HACCP in Enterprise for Boiled Lotus |
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| You Jiming , Li Hongmei. Application of HACCP in Enterprise for Boiled Lotus[J]. Beijing Agriculture, 2012, 0(6): 161-163 |
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| Authors: | You Jiming Li Hongmei |
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| Affiliation: | You Jiming Li Hongmei |
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| Abstract: | In this article,HACCP system was applied to analyze the potential hazard in the production of Boiled lotus root,and the relative critical control points were determined,including:Acceptance of raw materials,sterilization,pH value adjustment and metals detection.The critical limits and monitoring procedures for the process were documented in HACCP control. |
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| Keywords: | boiled lotus root hazard analysis critical control point |
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