摘要
HACCP质量控制体系在葡萄酒生产中的应用包括:生产危害分析、确定关键控制点、制定HACCP系统档案记录及评估等。潜在的危害有生物性危害、化学性危害、物理性危害;关键控制点有原料的质量及清洗、设备的清洗及消毒、发酵的控制、倒酒、过滤、澄清等;HACCP体系控制表的内容有关键控制点(CCP)、显著危害、关键控制限度(CL)、监控措施、纠偏措施等项目;HACCP体系的系统档案包括原料的验收、清洗、发酵、倒酒、下胶、澄清、灌装等关键工序的记录、归档、保存等。
The application of HACCP quality control system in the production of grape wine coveres the following fields： production hazard analysis, key control points determination, HACCP control table formulation, records and assessment of HACCP system files etc. The production hazards include biological hazard, chemical hazaed and physical hazard. The key control points include raw materials quality, equipments cleaning, fermentation control, wine pouring, wine filtration and wine clarification etc. HACCP control table coveres critical contral points （CCP）, evident hazard, critical control limit, monitoring measure and error correction measure etc. HACCP system file records include key production procedures records such as raw materials acceptance inspection, cleaning and grinding of raw materials, fermentation, bottle filling and clarification etc.
出处
《酿酒科技》
北大核心
2007年第2期107-109,共3页
Liquor-Making Science & Technology
