摘要
将危害分析与关键控制点(HACCP)体系应用于乳酸菌饮料生产中,对其生产的全过程进行危害分析,确定关键控制点,并制定相应的解决方法和途径。通过在生产过程中对危害的有效控制,确保乳酸菌饮料的质量安全。
This paper reports the application of hazard analysis and critical control point（HACCP） system to the production of lactic acid bacteria fermented beverage.Hazard analysis is carried out for the whole production process to determine critical control points and corresponding solutions and approaches are proposed.The safety and quality of lactic acid bacteria fermented beverage can be ensured by effectively controlling hazards that may occur in the production process.
出处
《乳业科学与技术》
2012年第4期11-14,共4页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
贵州省农业攻关项目(黔科合NY字[2010]3037号)
关键词
乳酸菌饮料
危害分析
关键控制点
质量安全
lactic acid bacteria fermented beverage
hazard analysis
critical control point
quality and safety
