The general quality control system was also setup and the CCPs or MCPs were raw material reception, blanching, pulp sterilization and beverage sterilization.

• 为保证枇杷果肉饮料产品的质量与安全,建立了枇杷果肉饮料加工全程质量控制体系,确定了原料验收、热烫、原浆杀菌、饮料杀菌为关键控制点。