摘要
探讨了HACCP在蒜片冻干生产中的应用,进行危害分析(HA),确定关键控制点(CCP),并制定了相应的控制极限,旨在防止微生物污染。应用该质量管理系统可最大限度地降低微生物污染,提高产品质量,同时将危害降至最低程度,避免造成经济损失。
Based on the application of HACCP in the production of the vacuum freeze-drying garlic, hazard analysis (HA) was done; critical control point (CCP) and control limits were also identified. The application of the system could reduce microbial contamination, improve the quality of products, and lessen economic loss.
出处
《冷饮与速冻食品工业》
2004年第2期35-38,44,共5页
Beverage & Fast Frozen Food Industry
