【摘要】 应用HACCP理论对鲜切蔬菜冷链加工进行危害分析,并确立6个关键控制点:原料验收、切割、清洗、包装、金属检测和贮运销售,提出鲜切蔬菜冷链加工中的关键操作卫生操作规范、监控测定方法及修正措施,为鲜切蔬菜生产和品质保障提供理论借鉴。更多还原

【Abstract】 Hazard analysis and critical control point (HACCP) was applied on fresh-cut vegetables processing. It indicated that six critical control points:material testing,fresh-cut,washing,packaging,mental inspection and storage-transporting-and-distribution,might be monitored and controlled. Also some regulation methods were mentioned finally for the quality management of fresh-cut vegetables industry.更多还原