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《Academic Periodical of Farm Products Processing》 2009-12
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Study on the Application of HACCP Management System Using in the Process of Clarified Beverage of Pineapple

Guo Qiaoling (Food and Bioengineering Department,Zhangzhou Institute of Vocational Technology,Zhangzhou,Fujian 363000,China)  
Hazard analysis and critical control points in the process of clarified beverage of pineapple were discussed based on HACCP management system. Four critical control points, including the acceptance of raw materials, instantaneous ultrahigh-temperature sterilization,thermal filing and sealing and spraying sterilization,were determined,according to each link in the process of production and the analysis of its potential hazard. In order to assure the security in product quality,the critical value of critical control was established for the control,rectification,record,archives management and verification.
【CateGory Index】: TS275.5
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