HACCP在低盐固态发酵酱油中的应用

HACCP in the low-salt soy sauce by solid-state fermentation application

低盐固态发酵酱油的生产过程中运用HACCP原理,确定关键控制点,建立监控体系,确定纠偏措施,有效的确保酱油的食品安全。

Low-- salt solid-- state fermentation of of HACCP, Identify critical control points, the soy sauce production process principle of the use establishment of a monitoring system to determine the corrective measures to ensure effective food safety of soy sauce.