摘要
应用HACCP原理,根据鲜切生菜(叶用莴苣)实际生产及加工情况,提出鲜切生菜HACCP管理模式,并对鲜切生菜生产、加工过程中关键控制点进行了验证分析。
The HACCP principles were applied in this paper to establish the model of HACCP plan for fresh-cut lettuce based on the practical production,and the critical control points（CCPs） were verified by field experiment of pesticide and analysis of microbe from the final products, simultaneously, the safety management of fresh-cut lettuce was also discussed, which will help the fresh-cut lettuce industries in China to realize the safety control management of products from farm to retail.
出处
《中国蔬菜》
北大核心
2008年第9期19-23,共5页
China Vegetables
基金
科技部国际合作项目(2004DFA06600)
中澳项目(ACIAR-HT99081)
国家公益性行业(农业)科研专项(nyhyzx07-007)
关键词
鲜切
生菜
HACCP
安全管理
Fresh-cut, Lettuce, HACCP, Safety management
