摘要
为了更好地控制黄豆酱的质量安全,运用HACCP体系对黄豆酱生产过程各个环节可能造成的潜在危害进行危害分析(HA),确定关键控制点(CCP),制订控制限值和监控体系,并据此采取相应的预防和控制措施。
To control the quality of soy sauce,HACCP system was applied in analysis of remarkable harmful factors(HA)and critical control points(CCP) of production technology of soy sauce and formulated a HACCP program of corresponding control values and monitor system.Based on these,prevention and management measures were established.
出处
《江苏调味副食品》
2013年第2期21-24,共4页
Jiangsu Condiment and Subsidiary Food
