The application of HACCP system to the production of salted prune
2006
Zeng Shaojiao, Liang Jing, Ye Fang
Chinese. 探讨了危害分析及关键控制点(HACCP)管理系统在干湿梅加工中的应用,通过对产品加工过程中各个环节及其潜在的危害进行分析,确定选果、腌制、起梅洗水、晒梅和成品贮藏5个关键控制点,并建立相应的关键控制临界值,进行控制、纠偏、记录及档案管理、验证审核等,以提高青梅制品品质和成品率,保证其质量的安全性.
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