Application of Hazard Analysis and Critical Control Point (HACCP) in Processing of Frozen Garlic Slices

摘要

In order to improve the frozen garlic slices quality and ensure the product come up to hygiene safety standards in international trade. This paper designed to analyze the critical control point of processing technic according to hazard analysis and critical control point (HACCP) , define the critical control points (CCPs) of frozen garlic slices processing and establish high quality monitoring systems. By application and extending of the system, it is demonstrated that the HACCP can guarantee the products quality.