【摘要】 目的:加强对条斑紫菜一次加工生产过程的卫生监督和技术指导,改善干紫菜的卫生质量。方法:将ISO22000及HACCP原理运用到条斑紫菜加工企业一次加工中。结果:全面分析了条斑紫菜一次加工的原料、生产环境、工艺条件等对产品可能带来的危害,指出了生产过程的关键控制点。结论:提出条斑紫菜一次生产加工中实施HACCP计划时原料及各加工工序的危害因素、卫生操作规范、监控测定方法及修正措施。更多还原

【Abstract】 【Objective】To strengthen hygienic Inspection and technique guidance in dried laver one-step refining and improve hygienic quality of dried laver.【Method】Apply ISO22000 and HACCP principle in dried laver Products.【Result】Hazard to dried laver products one-step refining caused by material,produce environment and sterilization condition were analyzed completely.The critical control point of production line was pointed out.【Conclusion】Risk factors of raw matterials and the manufacturing processes,hygiene practice,monitoring and testing methods and corrective measures during HACCP implement in dried laver one-step production were pointed out.更多还原