HACCP在海南酸瓜生产中的应用

摘 要：海南酸瓜作为海南省的特色农产品，以其独特风味和营养价值深受消费者喜爱。本文通过分析酸瓜生产各环节的潜在危害，确定关键控制点，建立科学的监控体系，制定有效的纠正措施和验证程序，为海南酸瓜生产的质量安全控制提供参考。

关键词：危害分析和关键点控制；海南酸瓜；食品安全；质量控制

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传统特色发酵食品，以其独特的酸甜口感和丰富的营养价值而闻名。（剩余4526字）