摘要
针对莲蓉月饼的生产工艺过程进行了危害分析,确定了四个关键控制点,并详细制定HACCP计划,将危害因素降到最低限度,确保月饼生产的质量安全,为焙烤食品企业实施HACCP管理提供可参考的模型。
Hazard analysis critical control point （HACCP）is applied to analyze the manufacture processes of LianRong moon cake in this paper. Four critical control points （CCP） have been identified in HACCP plan, which reduces the dangerous factors to the lowest limit, and ensures the quantity of the moon cake. In addition, HACCP can set up a model of management in enterprises producing moon cakes.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第10期164-166,共3页
Science and Technology of Food Industry
