Application of HACCP in Processing of Spirulina Health Food

Abstract

Abstract: The application of the HACCP system, a preventive food quality control system, in the food industry has beenincreased. In order to guarantee the quality of the spirulina health food, this essay studies the feasibility and the efficiency of theHACCP system. On the basis of the prihnciple and procedure of the HACCP system, carry out application study in theproduce and process of the spirulina health foods, holding hazard analysis, fixing the critical control point, coming up with thesolution, and minimiza the hazard factors in the produce process and improve the quality of the product.

Key words: spirulina health food, HACCP, application

LUO Guang-Hong, ZU Ting-Xun, CHEN Tian-Ren. Application of HACCP in Processing of Spirulina Health Food[J]. FOOD SCIENCE, 2003, 24(8): 70-73.

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Application of HACCP in Processing of Spirulina Health Food

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