HACCP在海南酸瓜生產(chǎn)中的應(yīng)用

摘 要：海南酸瓜作為海南省的特色農(nóng)產(chǎn)品，以其獨(dú)特風(fēng)味和營(yíng)養(yǎng)價(jià)值深受消費(fèi)者喜愛。本文通過分析酸瓜生產(chǎn)各環(huán)節(jié)的潛在危害，確定關(guān)鍵控制點(diǎn)，建立科學(xué)的監(jiān)控體系，制定有效的糾正措施和驗(yàn)證程序，為海南酸瓜生產(chǎn)的質(zhì)量安全控制提供參考。

關(guān)鍵詞：危害分析和關(guān)鍵點(diǎn)控制；海南酸瓜；食品安全；質(zhì)量控制

Application of HACCP in Hainan Pickled Melon Production

HU Yali1， WANG Shirou2， QIN Haimiao1， WANG Xinman1*

（1.Institute of Food Testing， Hainan Academy of Inspection and Testing/Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation， Haikou 570314， China; 2.China Certification & Inspection Group Hainan Co.， Ltd.， Haikou 570100， China）

Abstract： Hainan pickled melon， as a characteristic agricultural product of Hainan province， is deeply loved by consumers for its unique flavor and nutritional value. This article by systematically analyzing the potential hazards in various stages of pickled melon production， key control points are identified，a scientific monitoring system is established， effective corrective measures and verification procedures are developed， providing reference for quality and safety control in Hainan pickled melon production.

Keywords： hazard analysis critical control point; Hainan pickled melon; food safety; quality control

海南酸瓜是海南省的傳統(tǒng)特色發(fā)酵食品，以其獨(dú)特的酸甜口感和豐富的營(yíng)養(yǎng)價(jià)值而聞名。（剩余4526字）