摘要
本文详述了如何依据速冻水饺生产工艺,从原辅料验收到成品出厂的整个工艺过程中分析出可能存在的危害及CCP点的具体控制方法,并制定相应控制限值及监控体系HACCP计划工作模式,以提高速冻水饺生产管理水平和食用安全性。
This paper expound how to analyze the hazard possibly existing in the process from the material and ingredients collection to final product leave the factory according to the process and how to find the reasonable sample point, the control method in detail of CCP in addition, so as to promote the management of product quality and ensure the safety of product.
出处
《现代食品科技》
EI
CAS
2005年第2期133-137,共5页
Modern Food Science and Technology
关键词
HACCP
速冻水饺
危害
应用
HACCP
Fast-frozen dumpling
Hazard
Application
