FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 660-661.

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Application of HACCP on Preserved Apricot Production 

 GU  Shu-Qin, LU  Da-Xin   

  1. Department of Food Science, Beijing Agriculture College
  • Online:2005-09-15 Published:2011-09-20

Abstract: In this paper HACCP system was applied to production of preserved apricot. Based on the processing technology, hazards were analyzed in detail. Furthermore, a table of preserved apricot HACCP plan was set up, which can meet the need of quality and safety control for preserved apricot.

Key words: preserved apricot, HACCP, application