摘要
本文重点介绍了危害分析和关键控制点(HazardAnalysis Critical Control Point,HACCP)体系在柠檬酸生产中的应用,对柠檬酸生产工艺进行了全面的危害分析,通过分析各工序涉及的物理性、化学性及生物性危害,确定了柠檬酸生产中的3个关键控制点及其关键限值,以期达到稳定柠檬酸的生产和保证产品安全的目的。
This paper mainly introduces the application of hazard analysis critical control point(HACCP)system in the production of citric acid.A comprehensive hazard analysis was carried out on the citric acid production process,and three critical control points and their key limits in citric acid production were determined through the analysis of the physical,chemical and biological hazards involved in each process,in order to achieve the purpose of stabilizing the production of citric acid and ensuring product safety.
作者
曹淑明
赵俊锋
时振
齐圣
CAO Shuming;ZHAO Junfeng;SHI Zhen;QI Sheng(Laiwu Taihe Biochemistry Co.,Ltd.,Jinan 271100,China)
出处
《食品安全导刊》
2024年第31期59-62,共4页
China Food Safety Magazine
