摘要
主要探讨了HACCP在冰淇淋生产中的应用,从质量卫生控制方面分析了生产过程中可能存在的危害因素,确定了关键控制点,制定了相应的控制方法和纠正措施,以提高冰淇淋生产管理水平和产品安全性。
The application of HACCP to the production of ice cream is focused upon. All the hazard factors in production that may affect the quality of ice cream are analyzed based on quality and hygiene control, and the critical control points are established. Corresponding control methods and correction measures are worked out to improve the level of production management and the product safety of ice cream.
出处
《饮料工业》
2008年第3期27-29,共3页
Beverage Industry
关键词
冰淇淋
危害分析
关键控制点
ice cream
hazard analysis
critical control point
