HACCP体系在出口俄式酸黄瓜中的应用

Application of HACCP System in the Export of Russian Pickled Cucumbers

DOI：10.3969/j.issn.1673-1689.2013.11.015

中文关键词: HACCP 俄式酸黄瓜 质量安全 控制

英文关键词: HACCP russian pickled cucumbers quality and safety control

基金项目:国家国际科技合作对俄专项(SQS2014RR099);中国博士后科学基金项目(119373);新疆农业大学干旱区农村发展研究中心课题(ZDJD2012B04)

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中文摘要:

为了出口中亚俄式酸黄瓜罐头生产的产品质量安全控制提供借鉴,依据国际先进的HACCP质量管理体系,对俄式酸黄瓜罐头生产各环节主要危害进行分析。结果表明,确定出原辅料验收、装瓶、加汁、旋盖、杀菌4道工序为关键控制点(CCP),并提出相应的控制措施。

英文摘要:

In order to provide reference for the production quality and safety control of pickled cucumbers in exported Central Asia and Russia,according to the international advanced system of HACCP quality management each link of major hazards in the Russian pickled cucumbers canned production was analysed. The results showed that the four processes including bottling,juice,capping,sterilizing were determined as critical control points(CCP). Moreover,the corresponding control measures were raised.

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