摘要
运用HACCP体系对绿色食品胡萝卜汁饮料工艺流程潜在的危害因素进行了分析,确定其关键控制点为原辅料接收、配料和热灌装;并确定能保证关键控制点得到有效控制的关键限值和监控措施,制定HACCP控制表。
In this article, HACCP system was applied to analyze the potential hazard in the production of green food carrot juice beverage and the relative critical control points were determined, including： raw and complementary materials checking, mixing the supplementaries, and hot-filled. The critical limits and monitoring procedures for the process were documented in an HACCP control table also.
出处
《农产品加工（下）》
2007年第10期94-96,共3页
Farm Products Processing
关键词
HACCP体系
绿色食品
胡萝卜汁饮料
HACCP system
green food
carrot juice beverage
hazard analysis
critical control point
