摘要
为了保证姬菇方便食品的安全性,对其生产过程中的各个环节可能存在的潜在危害进行了生物、化学和物理的危害分析。确定了3个关键控制点(CCP),并制定了相应的临界限值和预防措施,建立了监控方法。将其应用于姬菇方便食品的生产过程中,可使危害因素降低到最低程度,从而最大限度地提高产品的安全性。
Biological, chemical and physical hazards were analyzed in the process of instant food produced by Pleurotus cornucopiae. Three critical control points were selected in order to keep the safety of the instant food. Critical limits, preventive measures and control methods were set up, which reduced the hazard factors and improved the safety on the instant food.
出处
《食品与发酵科技》
CAS
2009年第2期22-25,共4页
Food and Fermentation Science & Technology
关键词
姬菇
方便食品
HACCP
食品安全
Pleurotus cornucopiae
instant food
HACCP
food safety
