【摘要】 为保证新工艺生产的海鲜香菇菜的质量安全，本文进行了海鲜香菇菜加工过程中危害分析与关键控制点（Hazard Analysis and Critical Control Point,HACCP）体系应用研究。在危害分析的基础上，确定了原辅料验收、炒制、包材消毒和金属检测为关键控制点，制订出企业HACCP的详细实施计划，生产出安全卫生的优质海鲜香菇菜。更多还原

【Abstract】 In order to meet the sanitary requirements in the new process of seafood flavored shiitake sauce, HACCP system application research was conducted. Based on the hazard analysis, the key control points for raw and supplemental materials checking, stir-frying, package disinfection and metal detection were identified. The detailed plan for the application of HACCP system was made to produce seafood flavored shiitake sauce with safety sanitation and high quality.更多还原