摘要
探讨了危害分析及关键控制点(HACCP)管理系统在干湿梅加工中的应用,通过对产品加工过程中各个环节及其潜在的危害进行分析,确定选果、腌制、起梅洗水、晒梅和成品贮藏5个关键控制点,并建立相应的关键控制临界值,进行控制、纠偏、记录及档案管理、验证审核等,以提高青梅制品品质和成品率,保证其质量的安全性.
The application of hazard analysis and critical control point （HACCP） to the production of salted prune was studied. The existing and potential harmfulness affecting the quality of the production of salted prune was analyzed. Five critical control points such as selection of fresh fruits, salting, washing roughed fruits, basking and storing were determined, and procedures of controlling, rectifying, recording and checking up were used to improve the quality and the rate of production, and the safety of salted prune could be ensured.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2006年第1期102-105,共4页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省星火计划资助项目(2003S006)
关键词
干湿梅
危害分析及关键控制点
salted prune
hazard analysis and critical control point
