摘要
为满足消费者对白酒卫生和质量越来越高的要求,运用HACCP体系原理对白酒的生产工艺过程进行分析,识别出各生产环节的关键控制点,制定出一系列的控制措施保证产品的安全与卫生,在豉香型白酒生产中建立一套HACCP管理体系[1]。
In order to satisfy consumer＇s higher and higher demand on the sanitation and quality of distilled spirit, the principle of HACCP system was adopted in the hazard analysis of the brewing distilled spirit. Through ascertaining the key control points in the technics flow and constituting a series of measures to insure the safety and sanitation of the manufacture, the HACCP system in Brewing of Soybean-flavor Liquors was established.
出处
《现代食品科技》
EI
CAS
2006年第4期204-206,共3页
Modern Food Science and Technology
