摘要
根据HACCP原理,分析了冰淇淋生产中的安全问题,确定了关键控制点和相应的纠偏措施,以期为HACCP在冷饮企业生产中的应用提供参考和借鉴。
The application of HACCP（hazard analysis critical control point）quality control system in ice-cream production covers the analysis of production hazard and determination of key control points.In order to provide reference to the later application of HACCP system in ice-cream processing,suggestions were made here.
出处
《食品工程》
2012年第1期56-59,共4页
Food Engineering
