摘要
为了保证产品质量,通过分析酱卤肉制品在加工和销售各环节可能存在的潜在的食品安全危害,应用HACCP原理确定关键控制点,并制定详细有效的控制措施,通过在生产和销售各环节对危害进行有效控制,确保为消费者提供安全、卫生的产品。
In order to guarantee the product quality,we can be through analyzing the potential danger that may exist in the process of producing and saling.Use HACCP theory and define critical control points.and make particular and effective control measure.control through being effective to ones that endangered in the process of producing and saling.guarantee to supply safe and healthy product for customer.
出处
《肉类研究》
2006年第11期7-9,共3页
Meat Research
