摘要
探讨了危害分析与关键控制点(HACCP)在无菌包装复原奶产品中的应用,对无菌包装复原奶生产过程中的各个工序中可能造成的危害进行物理、化学、生物等方面的分析,确定出CCP点及其控制界限、检测体系、纠偏措施等,将生产过程中危害降到最低,有效保证产品质量和安全。
Applicatlon of Haccp（ Harzard analysis and critical control） during asepsis recovery milk production was discussed. Critical control point（CCP） and its control limit, ckecking system and corrective countermeasure were determined by analyzing of physio-chemistry and biology characteristics of each processing stage. Thereby, hazardous effects during production can be lowered to assure the safely and quality of products.
出处
《食品与机械》
CSCD
北大核心
2006年第1期83-85,共3页
Food and Machinery
