摘要
探讨了HACCP体系在冰淇淋生产中的应用,分析从原材料到成品的各环节中可能潜在的微生物、物理、化学危害,确定了关键控制点、关键限值,建立监控措施、纠偏措施、记录保存程序、审核程序,将生产过程中的危害因素降低到最低限度或可以接受的水平,以保证和提高产品质量。
The application of HACCP system in icecream production were studied .harmfulness of every link from raw material to product of icecream is analysed. Thus, the critical control point and critical limit are determined, supervise procedures, corrective action, verification procedures and records were also established in order to reduce harm so as to assure and advance icecream quality.
出处
《黑龙江农业科学》
2005年第4期23-25,共3页
Heilongjiang Agricultural Sciences
关键词
HACCP
冰淇淋
应用研究
危害分析
HACCP
icecream
application research
harmfulness analyses
