摘要
HACCP体系是食品生产企业实现产品安全的管理体系。针对火锅底料的生产工艺进行了危害分析,确定5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,确保火锅底料生产的质量安全,为调味料生产企业HACCP安全体系的构建提供参考模型。
Hazard analysis critical control point（HACCP） security system is a world management system for food safety in food production enterprises,For analyzing the harm in the process that condiment are used in hot pot, five critical control points have been identified and lay down the HACCP plan in detail.This system will reduce the dangerous fac- tors to the lowest limit, and ensures the quanlity and safety of condiment used in hot pot In addition, HACCP can set up a model of management in condiment.
出处
《食品与发酵科技》
CAS
2012年第3期63-67,共5页
Food and Fermentation Science & Technology
关键词
HACCP安全体系
火锅底料
危害
HACCP security system
condiment used in hot pot
hazard
