摘要
运用危害分析及关键控制点(HACCP)原理对方便面调味酱包生产过程进行了危害分析及关键控制.结果表明,方便面酱包生产中存在微生物污染、化学污染、物理污染等危害;确定了除豆酱类外的各种原料、投料烹调、包装和卫生状况4个关键控制点,并提出了相应控制措施.
The hazard analysis and critical control points （HACCP） approach was used to identify the critical control points in the production of instant noodle sauce. The results show that there are hazards such as biological, chemical and physical contamination in the production of instant noodle sauce. Four critical control points, all kinds of raw materials except soya sauce, lowering of charge and cooking, packing and sanitation, were determined in this process. This paper also puts forward the corresponding control measures.
出处
《河南农业大学学报》
CAS
CSCD
北大核心
2005年第4期444-447,共4页
Journal of Henan Agricultural University
基金
河南省重点科技攻关项目(0223013600)
