摘要
分析了速冻面点生产流程中可能存在的潜在危害,应用HACCP确定关键控制点,并制定相应的解决方法。通过在生产过程中对危害的有效控制,可以确保速冻面点的安全性。
The potential hazards in the preparation of frozen pastry are analyzed. The critical control points in its preparation are confirmed by the hazard analysis and critical control point （HACCP）, and the control measures are established for the potential hazards. The security of frozen pastry is insured by the effectual controlling in the processing.
出处
《粮食与食品工业》
2008年第6期41-44,共4页
Cereal & Food Industry
基金
河南省科学技术厅2001年重点科技攻关项目子项(编号0123012000)
