摘要
为了保证火腿肠的产品质量,可以通过分析火腿肠生产流程中可能存在的潜在危害,应用HACCP确定关键控制点,并制定相应的解决方法和途径。通过在生产过程中对危害的有效控制,可以确保火腿肠的安全性。
In order to guarantee the quality of sausages, the HACCP was applied to analyze the critical points, and to establish the methods by investigating the potential danger, which might exist in ham sausage process. The sausage security can be ensured with HACCP.
出处
《肉类工业》
2006年第10期15-18,共4页
Meat Industry
