摘要
运用HACCP原理,对双孢菇罐头生产过程中可能产生的各种潜在危害进行分析,确实关键控制点和关键限值,制定出相应的预防控制措施,将可能存在的潜在危害降至安全水平,以保证产品安全与卫生。
The HACCP principle was applied to the production of Agaricus bisporus Cans in order to analyze the potential hazards and to define the critical control points and critical limits. To ensure the safety and hygiene of production, the paper worked out the corresponding preventive control measures so that the potential hazards can be reduced to be the acceptable level.
出处
《中国食用菌》
2005年第5期62-64,67,共4页
Edible Fungi of China
