摘要
将HACCP体系应用于浓缩梨汁的生产过程中,对浓缩梨汁的生产过程进行了危害分析,并确立了原料验收、后巴氏杀菌、灌装前过滤、发运前检查签封4个关键控制点,并根据生产的实际情况及实验确立了每个关键控制点的关键限值、监控和纠偏措施。同时对生产浓缩梨汁HACCP体系的有效运行做了说明和分析。
HACCP system is applied in the production of pear juice concentrate. All harms which affect the food safety in the production of pear juice concentrate were studied, and 4 critical control points （receiving material, pasteurization Ⅱ , filtrating and checking seal） were determined. Every critical limit was set on the ground of experience and experiment. The action of monitoring and correction was established. And it explained and analyzed HACCP system so as to effectually use it, thus it can achieve the food safety of pear juice concentrate.
出处
《安徽农业科学》
CAS
北大核心
2009年第14期6606-6608,共3页
Journal of Anhui Agricultural Sciences
关键词
浓缩梨汁
危害分析
关键控制点
HACCP体系
建立
实施
Pear juice concentrate
Harm analysis
Critical control point
HACCP system
Establishment
Application
