摘要
在冷冻罗非鱼片加工工艺过程中引入HACCP体系,对加工环节中影响冻罗非鱼片品质的潜在危害因素进行分析,确定关键控制点,制定出相应的危害预防方法和控制措施,使冻罗非鱼片达到出口的安全卫生标准。
HACCP system was employed in the production of frozen tilapia fillet. Potential hazards in the processing procedure that affected the quality of frozen tilapia fillet were analyzed. Critical control points were determined. Corresponding control measures and preventive methods were established to make the frozen tilapia fillet reach the sanitary standard for export.
出处
《四川食品与发酵》
CAS
2008年第3期19-23,共5页
Sichuan Food and Fermentation
