通过水煮藕企业HACCP的应用,与企业未实行HACCP之前相比,结果表明：原料藕采购合格率、水煮藕总酸度、菌落总数和大肠菌群、二氧化硫残留和金属探测合格率都有显著提高,从而说明HACCP体系对于保证水煮藕质量安全是有效的。%This paper introduces the application of HACCP in the production of boiled lotus root, and compared with the production without using HACCP, the results show that the qualified rate of purchasing raw lotus root, the total acidity of the boiled lotus root, total number of colonies and coliform, and the qualified rate of the residue of sulfur dioxide and metals detection are all obviously enhanced, therefore, it is proved that it is effective to use HACCP system to guarantee the quality and safety of boiled lotus root.
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