摘要
通过在大连市中山区个体加工和销售猪头肉过程中实施ＨＡＣＣＰ系统，找出影响猪头肉卫生质量的关键控制环节（ＣＣＰ），并对其实施控制措施，提高了猪头肉的卫生质量，使其销售期合格率达８０％以上。为今后开展街头熟肉制品卫生管理工作提供一科学依据。
hrough
carrying out HACCP system in the procedure of production and sale of
head meat of pig, the critical control point(CCP) which affect the
quality and hygiene of head -meat of pig were found. After carrying
out the control measures, the compliance rate was more than 80
persent. This study provided a scientific basis for street vended
food sagety control on cooked meat products.Author's address Shen
Dong, Hygiene and Anti-epidemic Station of Zhongshan District,Dalian
city.Dalian 116014, PRC
出处
《中国食品卫生杂志》
1995年第2期8-11,61,共5页
Chinese Journal of Food Hygiene
