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

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.

关键词： HACCP frozen garlic slices controlling

作者: QIAN Zhi-wei WANG Yu-hong YANG Hai-jiao

作者单位: Department of Food Science,Henan Vocational College of Agriculture

会议类型: 国际会议

会议名称: The 2nd Conference on Key Technology of Horticulture(第二届园艺关键技术学术会议 CKTH 2010)

会议地点: 北京

会议语种:英文

页码: 195-198

在线出版日期: 2010-07-17（万方平台首次上网日期，不代表论文的发表时间）