摘要
本文对酪蛋白酸钠生产的全过程进行了危害分析,确定了关键控制点、关键限值,制定了监测方法、纠偏措施、验证程序和记录,将危害因素降低到最低限度,提高了产品的质量,同时也提高了公司的管理水平。
This paper analyses the potential hazards in every processing step of sodium casein. The critical control points, critical limits, monitoring methods, corrective actions, verification procedures and records were determined in order to improve the product quality and company＇s manage level.
出处
《现代食品科技》
EI
CAS
2005年第3期131-133,136,共4页
Modern Food Science and Technology
