摘要
为了保证虾罐头的产品安全,对虾罐头生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析,根据HACCP的原理确定相应的关键控制点(CCP)和临界限值,并制定了相应的预防措施,建立了监控方法,将生产过程中的危害因素降低到最低程度,从而最大限度地提高了产品的安全性。
This article analyzes the potential hazards of produce from the bacteria, chemistry and physics to ensure the safety of the shrimp cans. Then according to the HACCP principle the writer confirms the corresponding CCPs and critical limits, and makes the corresponding precautionary measures, and establishes the method of control and supervision, so that we can reduce the hazard as low as possible and improve the safety of products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第5期149-150,114,共3页
Science and Technology of Food Industry
关键词
虾罐头
HACCP
应用
shrimp-meat cans
HACCP
application
