This paper discusses the basic concept and characteristics of HACCP, analyzes the key processes of producing Yunnan Pu-erh tea, and carries out hazard analyses on the factors affecting quality of Pu-erh tea. In accordance with the principles of HACCP, the Critical Control Point (CCP) and critical limits value are identified, with the monitoring system and corrective measures established, to reduce the hazard factors of Pu-erh tea production to the minimum level, promote tea enterprises to establish and appl...
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