食品工程
食品工程
식품공정
FOOD ENGINEERING
2012年
3期
59-62,64
,共5页
青芥辣%HACCP%危害分析%关键控制点
青芥辣%HACCP%危害分析%關鍵控製點
청개랄%HACCP%위해분석%관건공제점
wasabi%HACCP%hazard analysis%critical control point
运用HACCP原理，对青芥辣加工生产过程中可能出现的各种危害进行分析，确定了原辅料采购验收贮存和拣料称重2个关键控制点及其关键限值、监控方法和纠偏措施等，确保青芥辣的生产加工达到安全标准。
運用HACCP原理，對青芥辣加工生產過程中可能齣現的各種危害進行分析，確定瞭原輔料採購驗收貯存和揀料稱重2箇關鍵控製點及其關鍵限值、鑑控方法和糾偏措施等，確保青芥辣的生產加工達到安全標準。
운용HACCP원리，대청개랄가공생산과정중가능출현적각충위해진행분석，학정료원보료채구험수저존화간료칭중2개관건공제점급기관건한치、감공방법화규편조시등，학보청개랄적생산가공체도안전표준。
In this paper, the HACCP theory was used to analyze various possible hazards during the process of wasabi. The two critical control points of purchasing, acceptance inspection and storage of raw and supplemental materials, picking and weighing, critical limits, monitoring method, and error correction measures were determined. In conclusion, wasabi production and processing can be up to the safety standard.
