摘要
食品行业发展方向是安全、健康、优质。HACCP由于能有效控制食物中的危害,保证食品的安全,被公认为全世界范围的食品安全生产准则。将HACCP系统应用于酸牛乳生产中,对酸牛乳的生产过程进行危害分析(HA);确定关键控制点(CCP)并制定相应控制限值;监控系统的HACCP计划工作模式,以提高酸奶生产管理水平和产品安全性。
The developmental direction of food is safe, healthy, high quality in 21 century. HACCP system is an effective and rational approach to the assurance of food safety. Based on the research on the application of HACCP in the production of yogurt. The content of hazard analysis was analyzed, and critical control points were determined and a running pattern of HACCP was formulated. The program of corresponding control values and monitor system was determined, so as to promote the management of production quality and ensure the safety of the products.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期161-164,共4页
Food Research and Development
关键词
危害分析
关键控制点
酸牛乳
质量
hazard analysis
critical control point
yogurt
quality
