摘要
本文运用HACCP 原理对浓缩苹果清汁生产过程进行了危害分析及关键控制,确定了其关键控制点为:原料果和无菌包装材料的验收、原料果拣选、后巴氏杀菌和无菌灌装。通过对关键控制点的监控确保苹果清汁的质量。
The HACCP approach was used to identify the critical control points in the production of concentrated apple juice. The CCPs are:Accepting of apple and sterile packing;Selection of apple;Latter pasteurize and sterile packaging。Assure the quality of the concentrated apple juice by monitoring the CCPs。
