一、前言出口速冻蔬菜质量控制体系是运用ＨＡＣＣＰ原理，对出口速冻蔬菜从原料验收到成品的微生物、农残、重金属等有害物质分析入手，对加工过程的每一工序进行危害分析，确定速冻蔬菜原料验收、漂烫、和金属探测三个工序为关键控制点，制订出口速冻蔬菜ＨＡＣＣＰ计划模式 I. Introduction Frozen vegetables export quality control system is the use of HACCP principle, the export of frozen vegetables from the acceptance of raw materials to the finished product of micro-organisms, pesticide residues, heavy metals and other harmful substances to start with the process of each process hazard analysis to determine the quick-frozen vegetables Raw material acceptance, blanching, and metal detection of the three processes as the key control point, the formulation of export frozen vegetables HACCP plan mode