| 番茄酱生产中HACCP系统的应用 |
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| 引用本文： | 李春,黄金忠,翟胜江,彭刚.番茄酱生产中HACCP系统的应用[J].石河子大学学报,1996(Z1). |
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| 作者姓名： | 李春 黄金忠 翟胜江 彭刚 |
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| 作者单位： | 石河子农学院食品科学系，新疆玛纳斯县番茄酱厂 |
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| 摘 要： | 本文运用ＨＡＣＣＰ管理系统，在番茄酱生产过程中对可能产生食品污染的各种危害因素进行分析，确定关键控制点，制订出相应的预防控制措施，保证产品质量及卫生安全，以提高产品的出口合格率。
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| 关 键 词： | HACCP，番茄酱，应用 |
Application of Hazard Analysis Critical Points in Tomato Paste Production |
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| Li Chun, Huang Jingzhong, Zhai Shengjiang, Peng Gang.Application of Hazard Analysis Critical Points in Tomato Paste Production[J].Journal of Shihezi University(Natural Science),1996(Z1). |
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| Authors: | Li Chun Huang Jingzhong Zhai Shengjiang Peng Gang |
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| Abstract: | The hazard analysis critical control points (HACCP) management system was applied to the production of tomato paste in order to analyse hazard factors probably poisoning food and identify critical control points. It helps us to lay down the preventive control measure and ensure the quality of product, the hygiene safety of consumer for improving the rate of product export quality. |
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| Keywords: | HACCP tomato paste application |
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