摘要
运用HACCP管理体系的基本原理分析烤鸡腿肉加工工艺中潜在的危害及控制措施,确定了关键控制点,建立了HACCP质量管理体系。
Basic principles of HACCP(Hazard analysis and Critical Control Point)quality control system were applied to analyze the potential hazard and control measures in the processing of barbecued chicken leg,the critical control points were determined,and a HACCP quality control system was established.
作者
徐颖
李宗芮
何晓霞
魏乃林
周长桥
XU Ying;LI Zong-rui;HE Xiao-xia;WEI Nai-lin;ZHOU Chang-qiao(Qingdao Entry-Exit Inspection and Quarantine Bureau, Qingdao 266005, Shandong, China;Shandong Entry-Exit Inspection and Quarantine Bureau, Qingdao 266005, Shandong, China)
出处
《食品研究与开发》
CAS
北大核心
2018年第6期194-199,共6页
Food Research and Development
基金
山东出入境检验检疫局科技项目(SK201621)
关键词
烤鸡腿肉
危害分析
关键控制点
HACCP
barbecued chicken leg
hazard analysis
critical control point
HACCP
