摘要
以味精生产为研究对象,应用HACCP的原理和方法,通过现场调查和实验室分析、鉴定和评估可能导致污染发生的各种危害因素及其危害性的基础上,确定了关键控制点和相应的关键限值,并对每一个关键控制点建立了监控、纠偏措施,经过验证,结果有效。
The original takes monosodium glutamate manufacture as the research target,and using rule and the means of HACCP,appraisal and assesses probably causes the different danger elements that the pollution happens to reach on such the perniciousness base to investigation and the laboratory analysis by means of the field,fixed that the key bounds of key control point and relevant is worth,and establishing supervision and the correcting an error step to each key control point,and the effect is salience went through the certification.
出处
《中国调味品》
CAS
北大核心
2004年第11期46-48,共3页
China Condiment
