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投稿时间：2014-09-18
投稿时间：2014-09-18
中文摘要: 依据 HACCP 体系的前提条件和基本原理，研究建立了出口花生酱生产加工管理的 HACCP 体系模式。通过对 花生酱生产加工过程进行危害分析，确定了加工前的原料收购及验收、烘烤、管道磁铁过滤花生酱、过筛等四个关键控 制点（CCP），并建立了相应的预防和监控措施，确保出口花生酱的质量安全。
Abstract:Based on prerequisites and basic principles of the HACCP system，the establishing of HACCP system in Peanut Butter processing for Export was researched. By critical control points analysis，four CCPs including acquisition and acceptance of raw materials，baking，filtration by pipeline magnet and sieving，relatively preventive and monitoring measures were determined.It can ensure the quality and safety of export Peanut Butter.
keywords: HACCP peanut butter production and processing CCPs
文章编号：201605050 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| WANG Xiao， LIU Jing | Zaozhuang Entry-Exit Inspection and Quarantine Bureau， Zaozhuang 277000， Shandong， China |
引用文本：
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