HACCP體系在楊梅發(fā)酵酒生產(chǎn)中的應用

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Application of HACCP System in the Production ofFermented Bayberry Wine

ZHU Jiangang， ZHOU Zengqun （Zhejiang JuxianzhuangBeverage Co.，Ltd.，Xianju 3173oo， China）

Abstract： The hazard analysis and critical control point （HACCP） quality management system is to ensure the conformityofthe final product byestablishing critical qualitycontrolpoints.In this paper， the HACCPsystemis used in the production of bayberry fermented wine，and each production link is analyzed according to the principle of the management system，the keycontrol points and keyrestrictions in the process aredetermined，andeffectivecorrective and preventive measures are formulated to minimize the potential hazards in the production process，so as to ensure product quality and safety.

Keywords： hazard analysis and critical control point; fermented bayberry wine; quality control

楊梅是我國南方特有水果，具有鮮爽多汁、酸甜適口、營養(yǎng)豐富等特點。（剩余3940字）