摘要
在冰茶中引入HACCP系统,对加工环节中影响冰茶品质的现有及潜在的危害因素进行分析,选择良好的生产工艺及关键控制点,并制订出相应的危害预防方法和控制措施,在生产中效果显著。
Introduce HACCP system in the ice product, to production process influencing the ice tea quality now and no find hazard factors wage analysis, option good prduction technolegy ang critical control point, concerned hazard preventive methods and control way worked out, have notable effects in the production
出处
《江苏食品与发酵》
2002年第1期22-24,31,共4页
Jiangsu Food and Fermentation
关键词
危害分析
关键控制点
冰茶
hazard analysis critical control point ice tea
