摘要
本文结合泡菜企业生产实际,根据HACCP原理,对泡菜袋装产品生产及流通领域进行危害分析,确定关键控制点,建立关键限值、监控方法和纠偏措施,进行有效控制从而保证产品安全。
This paper combines the practical production of pickle enterprise,based on the principle of HACCP,has made haxard analysis of pickle with package in the production and circluation,determined critical control points,to establish the critical limits,controlling system and correct measures to improve the pickle with package quality.
出处
《食品与发酵科技》
CAS
2010年第1期22-26,共5页
Food and Fermentation Science & Technology
关键词
HACCP
泡菜
关键限值
Haxard Analysis Critical Control Point
pickle
critical limit
