Abstract:The application of HACCP principle in the production of Tricholoma matsutake can and the potential hazards were analyzed. Six critical control points and their critical limits were determined and the corresponding precaution measures were made to reduce the potential hazards to safety degree. Besides, it was helpful to improve the level of production management of Tricholoma matsutake, ensuring the safety and hygiene of the product. This research may provide a reference for the establishment of HACCP in the producing of Tricholoma matsutake can for export to Japan.
