摘要
通过对无铅皮蛋生产中产生的潜在危害进行分析,找出2个关键控制点原料接收和灌料浸泡,并确定各CCP的控制标准、监控程序和纠偏措施,制定HACCP计划表,确保无铅皮蛋生产的安全卫生性。
Potential hazards of processing in the lead -free preserved egg products were analyzed. Two critical control points were defined, including material receiving and pouring material soaking. Control standard, monitor program and error correction measures of CCP were defined. And HACCP schedule was established to ensure the safety and health of the processing in lead - free preserved egg.
出处
《肉类工业》
2013年第12期36-38,共3页
Meat Industry
关键词
无铅皮蛋
HACCP
应用
lead - free preserved
HACCP
application
