关键词: 即食海蜇, 加工过程, 关键控制点, ready-to-eat jellyfish, production process, critical control point

Abstract: According to the principle of hazard analysis and critical control points combined with the characteristics analysis of ready-to-eat jellyfish processing, the critical control points and limits of ready-to-eat jellyfish were identified by analyzing the potential physical, chemical and biological hazards in the processing of ready-to-eat jellyfish. At last, the preventive measures were proposed to minimize or effectively eliminate the hazards in the processing of ready-to-eat jellyfish, and provide a theoretical basis for improving the quality and safety management of ready-to-eat jellyfish.