摘要
运用HACCP体系深入分析食品公司红果脯生产中的各种危害因素，分析确立原辅料验收、护色、定量内包装3个关键控制点并制定相应控制措施，进而建立有效的红果脯生产HACCP体系，为企业建立和完善HACCP质量控制体系提供依据，以提高实际生产管理水平、降低产品质量安全风险，从而确保红果脯食品安全。
Abstract
Various risk factors in the production process of hawthorn preserves were deeply analyzed by using HACCP system , three key control points including raw material inspection and acceptance, color protecting, quantitative inner packing were determined and corresponding control measures were formulated.The efficient HACCP system for production of hawthorn preserves was established , which will provide basis for enter-prises to establish and perfect HACCP quality control system , so as to improve actual production management level , reduce the risk of product quality and safety, thus to ensure food safety of hawthorn preserves.
国家科技期刊平台
NSTL
维普
万方数据