| 调味罗非鱼片的HACCP质量管理体系 |
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| 引用本文： | 郑元平,李豫鹏. 调味罗非鱼片的HACCP质量管理体系[J]. 中国食品工业, 2010, 0(5): 64-65 |
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| 作者姓名： | 郑元平 李豫鹏 |
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| 作者单位： | 海南大学食品学院; |
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| 基金项目： | 科技部支撑计划项目（2007BAD76B06）. |
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| 摘 要： | 依据危害分析与关键控制点(HACCP)理论与方法,对调味罗非鱼片生产中的各种危害进行详细的分析,提出了产品加工中实施HACCP计划时原料及各加工工序的危害因素,确立了生产过程的关键控制点,并建立了卫生操作程序、监控方法和纠偏措施以及验证程序,以确保产品达到国家卫生标准。
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| 关 键 词： | 罗非鱼 质量 危害分析与关键控制点 |
HACCP principles used in seasoning tilapia |
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| ZHENG Yuan-ping,LI Yu-peng. HACCP principles used in seasoning tilapia[J]. Food and Beverage Industry, 2010, 0(5): 64-65 |
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| Authors: | ZHENG Yuan-ping LI Yu-peng |
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| Affiliation: | (College of Food Science of Hainan University) |
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| Abstract: | Based on Hazard Analysis and Critical Control Point （HACCP） principle and methods, a variety of hazards in producing seasoning tilapia were analysed in detail, thus identified the potential hazards associated with the raw material and processing at all stages, determined the critical control points, and established sanition standard operation procedure, monitoring procedures, corrective actions and verification procedures in order to assure food safety |
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| Keywords: | Tilapia Quality HACCP |
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