摘要
通对某企业的醉鱼干生产工艺各个环节依据危害分析与关键控制点(HACCP)的系统管理方案进行各种危害分析,确定了生产的关键控制点(CCP),并建立完善的HACCP体系。实践证明,建立的体系能促进产品质量的提高,降低成本,提高企业经济社会效益。
According to theories and methods of hazard analysis and critical control point,we analyze the hazard of food,determine the critical control points and establish a perfect HACCP system in the processing of the dried drunk fish. It was proved that the established system can improve the quality of products,decrease the cost and increase the economic and social profits.
出处
《食品研究与开发》
CAS
2004年第6期24-28,共5页
Food Research and Development
基金
浙江省重大攻关资助项目(2003C12006)
