| HACCP在芽苗菜生产管理中的应用研究 |
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| 引用本文： | 曹冬梅,杨忠华,钱丽丽,裴世春. HACCP在芽苗菜生产管理中的应用研究[J]. 农产品加工．学刊, 2009, 0(11): 66-68. DOI: 10.3969/j.issn·1671-9646(X)·2009·11·020 |
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| 作者姓名： | 曹冬梅 杨忠华 钱丽丽 裴世春 |
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| 作者单位： | 1. 黑龙江八一农垦大学食品学院,黑龙江,大庆,163319
2. 大庆化工研究中心,黑龙江,大庆,163174 |
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| 基金项目： | 大庆市科学技术计划项目 |
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| 摘 要： | 危害分析与关键控制点是一种确保食品安全的质量控制体系,通过对食品加工过程的关键环节实施有效监控,从而将食品危害消除或降低至安全的水平。采用HACCP管理体系对芽苗菜生产过程中的原料、环境、加工工艺进行一系列的评估;通过分析上述过程的潜在风险、确定关键控制点,以及制定预防显著危害的措施,使芽苗菜加工过程和终产品芽苗菜达到食品安全的要求。
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| 关 键 词： | HACCP 食品安全 芽苗菜 |
Research on Application of HACCP in Process of Sprouting Vegetable Production |
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| Cao Dongmei,Yang Zhonshua,Qian Lili,Pei Shichun. Research on Application of HACCP in Process of Sprouting Vegetable Production[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(11): 66-68. DOI: 10.3969/j.issn·1671-9646(X)·2009·11·020 |
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| Authors: | Cao Dongmei Yang Zhonshua Qian Lili Pei Shichun |
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| Abstract: | HACCP was a quality control system to ensure food safety.Food hazards would be removed or reduced to a safe level by effective control of critical steps in food processing.A series of assessment of rawmaterials,environment and processing technique were studied in this paper.Based on the above analysis,the measures for preventing remarkable harm were be made and the critical control point were determined,so that the process and the product were reached to a safety requirements. |
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| Keywords: | HACCP |
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