HACCP体系在客家米排粉生产中的应用

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Abstract： This paper takes Hakka rice noodles produced by Guangdong Bawanghua Food Co.， Ltd. as the research object，conducts hazard analysis on its production process，establishes five key control points：raw material acceptance， primary steaming，secondary steaming drying，and packaging material aceptance，and establishes the Hazard Analysis and Critical Control Point （HACCP） system for the production process.The research results have certainguiding significance for the production of Hakka rice noodles，andcan efectively ensure the qualityand safety of Hakka rice noodles.

Keywords： rice noodle; Hazard Analysis and Critical Control Point （HACCP）; quality and safety

客家米排粉是以优质大米为原料，经浸泡、磨浆、蒸制、挤丝等工艺制作而成的客家传统特色食品。（剩余2179字）