摘要
研究了危害分析与关键控制点(HACCP)在挂面生产中的应用,描述了挂面的工艺流程,并进行危害分析,确定了挂面生产的关键控制点,制定相应预防措施、控制方法、纠正措施,提出了标准操作规程。
The application of the hazard analysis and critical control point (HACCP) in the prepanation of fine dried noodles is studied. The processing of the production of the noodles is described, and the possible hazards in the process are analyzed. The critical control points in the preparation of the fine dried noodles are determined, and the preventive measures, control methods, corrective action and the standard management of production are given.
出处
《粮食与食品工业》
2008年第2期44-49,共6页
Cereal & Food Industry
关键词
危害分析与关键控制点(HACCP)
挂面
应用
hazard analysis and critical control point(HACCP)
fine dried noodles
applica-tion