摘要
探讨了危害分析关键控制点(HACCP)质量管理体系在甜甜甜甜生产中的应用,对甜甜甜甜生产过程中各个环节可能造成的危害进行了理化及生物分析,确定了关键控制点临界范围、检测体系、校正方法,将生产过程中的危害因素降到最低限度,从而大大提高商品的质量和安全。
This article explores the application of HACCP in the production of sweet and sour Chinese Orion .By analyzing the possible dangers in every parts of the whole procedure in view of physics,chemistry, and biology, it sets down the critical range of the criticalcontrol point ,ang the inspection system ,adjusts measurement,which can minimize the danger and maximize the quality and safety of the products.
出处
《湖南科技学院学报》
2006年第5期82-84,共3页
Journal of Hunan University of Science and Engineering
关键词
HACCP
质量控制
甜酸藠头
HACCP
qualitycontrol
sweet and sour Chinese Onino
