摘要
火腿在切片和包装过程中极易被微生物污染，因此有时会出现质量问题。本文介绍了火腿加工过程中引进危害分析与关键控制点（Hazard Analysis and Critical Control Points缩写为HACCP）。在生产中具有实用价值.
The ham is easily contaminated by bacteria during slicing and packaging, hencethe products sometimes have quality problems. In this paper, the hazard analysis and critical control points are introduced to ham processing, and it has applying yalue to quality assurance of sliced ham manufacturing.
关键词
切片
火腿
关键点
控制
Slice
Ham
Critical point
Control
