摘要
HACCP体系是一种预防性食品质量控制体系,在食品工业中应用不断增多。为了保证螺旋藻保健食品的卫生质量,探讨HACCP系统的可行性和有效性,根据其原则和程序,在螺旋藻食品生产及加工过程中开展了HACCP应用研究,即进行了危害分析,确定关键控制点,提出解决途径,将生产及加工过程中危害因素降到最低限度,提高了产品质量。
The application of the HACCP system, a preventive food quality control system, in the food industry has beenincreased. In order to guarantee the quality of the spirulina health food, this essay studies the feasibility and the efficiency of theHACCP system. On the basis of the prihnciple and procedure of the HACCP system, carry out application study in theproduce and process of the spirulina health foods, holding hazard analysis, fixing the critical control point, coming up with thesolution, and minimiza the hazard factors in the produce process and improve the quality of the product.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第8期70-73,共4页
Food Science
