浅析HACCP在罐装凉茶生产中的应用-食品安全质量检测学报.PDF

8 2 Vol. 8 No. 2 2017 2 Journal of Food Safety and Quality Feb. , 2017 HACCP 李 明 1, 2, 赵良忠 1, 2, 3* (1. , 422000; 2. , 422000; 3. , 422000) 摘 要: 目的 HACCP , 方法 HACCP , , , , , 结果 HACCP , , , 4 结论 HACCP 关键词: ; ; HACCP; Application of HACCP in the production of canned herbal tea LI Ming1,2, ZHAO Liang-Zhong1,2,3* (1. Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang 422000, China; 2. Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University, Shaoyang 422000, China; 3. Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing, Shaoyang 422000, China) ABSTRACT: Objective To investigate the application of hazard analysis and critical control point (HACCP) in the production of canned herbal tea with herbaceous plants as raw materials, so as to ensure the food safety of herbal tea. Methods Based on the basic principles of HACCP system, using canned herbal tea as research objects, the hazard evaluation procedures were enacted during the production of canned herbal tea after field investigation on a famous herbal tea enterprise in Guangdong, and critical control points (CCPs) were determin