Abstract:HACCP (hazard analysis critical control point) was applied to analyze the manufacture processes of Suzhou-style marinated bean curd in this paper. Through HACCP, seven critical control stages were confirmed, including receiving of raw materials, fried, marinated boiling, detection of metal, vacuum sealing, high temperature sterilization and cooling. In addition, the plan of HACCP was formulated,which could reduce the dangerous factors to the lowest limit, and ensure the quantity of the moon cake.
