摘要
为了提高速冻汤圆生产和食用安全性,采用HACCP原理,从速冻汤圆整个工艺过程出发分析可能存在的危害,制定了含关键限值和预防控制措施的HACCP质量管理体系.应用该管理体系,产品合格率由原来的87.6%上升到99.9%,保证了食品的安全.
In order to improve safety of quick-frozen rice ball production and edibility, a possible hazard was analyzed,the key limit value and preventing measure were put forward based on HACCP. The results showed that percent of product pass was improved from 87.6% to 99.9% and food safety was guaranteed.
出处
《郑州轻工业学院学报（自然科学版）》
CAS
2009年第4期38-41,共4页
Journal of Zhengzhou University of Light Industry:Natural Science
基金
郑州市金水区科技攻关项目(08042)
关键词
HACCP
速冻汤圆
食品安全
控制
HACCP
quick-frozen rice ball
food safety
controlling
