安徽农业科学2016，Vol.44Issue(25)：68-70,3.
HACCP体系在红果脯生产中的质量控制研究
Study on Application of HACCP System in Quality Control in the Production of Hawthorn Preserves
摘要
Abstract
Various risk factors in the production process of hawthorn preserves were deeply analyzed by using HACCP system , three key control points including raw material inspection and acceptance, color protecting, quantitative inner packing were determined and corresponding control measures were formulated.The efficient HACCP system for production of hawthorn preserves was established , which will provide basis for enter-prises to establish and perfect HACCP quality control system , so as to improve actual production management level , reduce the risk of product quality and safety, thus to ensure food safety of hawthorn preserves.关键词
红果脯/生产工艺/危害分析/HACCP体系Key words
Hawthorn preserves/Production process/Hazard analysis/HACCP system分类
轻工纺织引用本文复制引用
张立华,刘晏卿..HACCP体系在红果脯生产中的质量控制研究[J].安徽农业科学,2016,44(25):68-70,3.
