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Abstract The establishment of HACCP on frozen vegetable soybean for export is researched in this paper.Hazard of each working procedure is analyzed first,then the critical control points(CCP)as well as the corresponding critical limits are determined,finally HACCP system is developed.In the HACCP system,there are three critical points,which are checking and accepting of raw material,blanching and metal detection,respectively,these CCP were designed to control chemical,biological and physical hazards in the product.
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Received: 22 March 2007
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