摘要
餐饮业是食品消费的最终环节,HACCP体系的建立将提高餐饮业食品安全水平.本文研究了餐饮业HACCP体系的建立过程,通过危害分析确定了关键控制点(CCP),制订了HACCP计划,为餐饮业HACCP体系的建立提供了具体的范例。
The establishment of HACCP system in food service industry, the final step of food consumption, will improve the level of food safety control. The establishment of HACCP system of food service industry was studied in this paper, and the critical control points （CCPs） were determined by the hazard analysis. The given HACCP program provided a good sample of HACCP system in food service industry.
出处
《现代食品科技》
EI
CAS
2008年第5期476-478,共3页
Modern Food Science and Technology
