摘要
主要探讨HACCP在萝卜泡菜生产中的应用,并对萝卜泡菜生产过程中各个环节可能造成的危害进行物理的、化学的、微生物的分析,进而确定出关键控制点、监测方法、纠偏措施,从而提高产品质量。
This paper mainly discusses the application of HACCP system in the production of raddish pickle,and analysis hazard factors that would possibly affect the product quality during processing. The critical control point, supervise system and correct measures were determined in order to improve the product quality.
出处
《中国调味品》
CAS
北大核心
2005年第11期53-56,46,共5页
China Condiment
关键词
萝卜泡菜
HACCP
萝卜
radish pickle
hazard analysis and critical control point
radish
