摘要
依据危害分析与关键控制点 (HACCP)理论与方法对油炸方便面生产中的食品安全危害进行了详细的检测和分析 ,确定了生产原料、生产工艺参数、包装材料、操作人员及车间环境卫生关键控制点 ,同时制定了较为完善的 HACCP管理方案。应用结果表明 ,油炸方便面理化指标、卫生指标得到了显著提高 ,产品合格率较控制前提高了 8.2 %。
According to hazard analysis and critical control point(HACCP) theory and method, the food safety hazard in fried noodle processing has been examined and analyzed in detail. The critical control points of process material, process parameter, packaging material, processor and workshop hygiene have been confirmed and a perfect HACCP plan was worked out. The practice proved that the hygienic targets and quality indexes were realized with marked improvement and the rate of qualified products was increased by 8.2% than it used to be.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2000年第1期35-38,共4页
Transactions of the Chinese Society of Agricultural Engineering
