食品科学 ›› 2003, Vol. 24 ›› Issue (8): 148-152.

• 包装贮运 • 上一篇    下一篇

HACCP在切割果蔬生产中的应用

 李全宏, 付才力   

  1. 中国农业大学食品科学与营养工程学院
  • 出版日期:2003-08-15 发布日期:2011-12-13

Application of HACCP in the Processing of Fresh-cut

 LI  Quan-Hong, FU  Cai-Li   

  • Online:2003-08-15 Published:2011-12-13

摘要: 切割果蔬是近年来国际上流行的新型食品。本文根据切割果蔬的加工特性研究了切割果蔬在生产流程中可能的潜在危害,应用HACCP确定相应的关键控制点并制定相应的预防措施和监测方法。

关键词: 切割果蔬, HACCP

Abstract: Demand for fresh convenient fresh-cut has led to an increase in the quantity and variety of products available to theconsumer. Basing on the processing characteristic of fresh-out, potential hazards, control measures, critical control point, criticallimit, monitoring procedure and corrective action in fresh-cut processing had been ensured in this paper.

Key words: fresh-cut, HACCP