【摘要】 探讨危害分析与关键控制点(HACCP)体系在生姜片干制中的应用。以临泉县生姜片为例,对生产过程各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、关键限制、监控程序、纠偏措施、验证程序和记录保持程序,将生产过程的危害因素降低到最低限度,从而提高产品质量。更多还原

【Abstract】 This paper has discussed the application of HACCP system in fermented vinegar product.For example,all hazard factors,which would possibly affect the product quality in processing of Linquan gingers drying,were analyzed and the critical control points were set up.The critical limits、Supervise procedures、correct measures、verification procedures and records were also established in order to meet the advanced vinegar quality and the factors of hazard were reduced to the lowest limit in the produce process.更多还原