摘要
将HACCP应用于鲜湿米粉的生产过程,是确保鲜湿米粉安全性的有效措施。文章通过对鲜湿米粉制品生产工艺流程进行危害分析,确定原辅料及包装材料接收、浸泡、金属检测、杀菌4个关键控制点,提出鲜湿米粉制品关键控制点的关键限值。
HACCP system was effective measure to ensure safety of rice noodles.After hazards analysis of the rice noodles processing procedure,the steps of the raw material and packaging material ac-cepting,steeping,metals detecting,sterilizing were confirmed as critical control points.The critical limits of critical control points were established.
出处
《食品与机械》
CSCD
北大核心
2011年第5期163-164,181,共3页
Food and Machinery
基金
国家自然科学基金(编号:31050012)
公益性行业(农业)科研专项经费项目(编号:200903043-2)
关键词
鲜湿米粉
HACCP
关键控制点
fresh wet rice noodles
HACCP
critical control point
