摘要
HACCP是一个保证食品安全的预防性管理体系,可以最大程度的减少产生食品安全危害的风险。运用HACCP原理,对冷冻章鱼烧生产工艺流程进行危害分析,确定关键控制点,制定HACCP计划,以保障冻章鱼烧生产的质量安全并符合相关要求。
HACCP was a preventive management system, the food safety was ensured, and the risk of the food safety hazard was reduced in the maximal degree. The HACCP principal was used, and the hazard analysis was conducted for production process flow of frozen takoyaki. The critical control point was determined, the HACCP plan was established, and the quality and safety of frozen takoyaki was guaranteed and it was accord with related requirements.
出处
《肉类工业》
2017年第11期41-46,共6页
Meat Industry
