【摘要】 HACCP是由食品的危害分析与关键控制点组成的一种系统的管理方式,是保证食品安全预防性的技术管理体系。红葡萄酒生产过程的危害分析包括原辅料、加工工艺和外界环境;潜在危害包括生物性、化学性和物理性;关键控制点有:原料、破碎、除梗、前发酵、后酵、调配、冷处理、过滤、杀菌、灌装、包装和成品贮存;红葡萄酒生产中HAC-CP系统由关键控制点、显著危害、控制标准、监控程序、纠偏措施、验证方法和记录文件组成。(孙悟)更多还原

【Abstract】 HACCP is a systemic management pattern composed of food hazard analysis and key control points.It is a technical man-agement system to ensure food safety.The hazard analysis in the production of claret includes analysis of raw materials and auxiliary materials,processing techniques analysis and outside environment analysis.The latent hazard includes biological hazard,chemical haz-ard and physical hazard.The key control points in the production are raw materials,breaking,stem division,prophase fermentation,anaphase fermentation,blending,cooling treatment ,filtration,sterilization,bottle filling,packing and product storage.The HACCP system in claret production is composed of key control points,visible hazard,control standards,monitoring program,deviation cor-recting measures,examination methods and recording documents.(Tran.by YUE Yang)更多还原