Application of Hazard Analysis and Critical Control Point (HACCP) in Processing of Frozen Garlic Slices

被引：0

作者：

Qian Zhi-wei ^{[1
]}

Wang Yu-hong ^{[1
]}

Yang Hai-jiao ^{[1
]}

机构：

[1] Henan Vocat Coll Agr, Dept Food Sci, Zhengzhou, Peoples R China

来源：

2ND CONFERENCE ON KEY TECHNOLOGY OF HORTICULTURE (CKTH 2010) | 2010年

关键词：

HACCP; frozen garlic slices; controlliing;

D O I：

暂无

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

In order to improve the frozen garlic slices quality and ensure the product come up to hygiene safety standards in international trade. This paper designed to analyze the critical control point of processing technic according to hazard analysis and critical control point (HACCP), define the critical control points (CCPs) of frozen garlic slices processing and establish high quality monitoring systems. By application and extending of the system, it is demonstrated that the HACCP can guarantee the products quality.

引用

页码：195 / 198

页数：4

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