摘要
为保证脱水大蒜食品的质量安全,对其生产过程的各个环节可能存在的潜在生物危害、化学危害和物理危害进行风险分析。确定3个关键控制点(CCP),并制定相应的关键限值和预防措施,建立监控方法。将HACCP应用于脱水大蒜的生产过程中,可使危害因素降低到最低程度,从而最大限度地提高产品的安全性。
Biological, chemical and physical hazards were analyzed in the process of dehydrated garlic. Three critical control points were selected in order to keep the safety of the dehydrated garlic. Crirical limits, preventive measures and control methods were set up, which reduced the hazard factors and improved the safety on the dehydrated garlic.
出处
《食品研究与开发》
CAS
北大核心
2013年第22期91-94,共4页
Food Research and Development
