[关键词]
[摘要]
本文分析了罗非鱼罐头加工的原料、加工工艺条件及贮运销售等各方面对产品可能带来的危害，指出了罗非鱼罐头生产过程的关键控制点，并提出了罗非鱼罐头加工中实施HACCP计划时原料及各加工工序的危害因素、卫生操作程序、监控测定方法和纠偏措施。
[Key word]
[Abstract]
The possible hazards in the canned tilapia processing, caused by the raw materials, processing conditions, storage, transportation, circulation, etc., were analyzed and the critical control points in canned tilapia processing were pointed out. The hazardous factors of raw materials and processing procedure, sanitation operation procedure, monitoring and determination methods and the modification strategy were proposed in the application of HACCP system in tilapia canned production.
[中图分类号]
[基金项目]
农业部“948”引进项目（No.2006-G640）
