摘要
针对国内烤肠生产企业烤肠质量不高的现状,引入HACCP体系。在生产前对320g烤肠整体工艺流程进行危害分析,并确定320g烤肠关键控制点,论证并确定320g烤肠的关键限值;生产过程中按照已建立的320g烤肠关键控制点监控程序进行实时监控,并按照纠正措施,对出现的偏差进行及时纠正。
To solve the low quality of pork sauusage,HACCP system was introduced.Hazard analysis was carried out in the whole process.After determination of the CCP,critical limit value of the 520g toast sausage was found out.And the process of production was monitored according to the CCP.The errors ought to be corrected accordfng to the correct solution regulated in time.
出处
《肉类研究》
2007年第5期8-12,共5页
Meat Research
