摘要
运用HACCP原理对酱香型白酒生产过程中多环节危害因素进行分析,确定了关键控制点、控制措施、纠偏措施和运行程序及文件记录管理制度,确保生产过程中各关键工序处于受控状态,为最终产品质量提供保证。
The hazard factors in the production of Maotai-flavor liquor were analyzed by use of HACCP principles,and key controlling points,controlling measures,corrective measures,running programs,and document records management system were determined to ensure each key production procedure under scientific control and to guarantee the quality of final product.
出处
《酿酒科技》
2011年第7期129-130,135,共3页
Liquor-Making Science & Technology
