摘要
在同安封肉生产过程中的各个环节可能存在的危害进行了生物性、化学性、物理性的分析,应用因子分析结合CCP判断树的方法确定相应的关键控制点和关键限值,着重根据制定的验证方法进行监控,将生产过程的危害降低到最低程度,从而提高封肉产品生产过程的食品安全性。
The possible hazards from biological, chemical and physical in all aspects during the pro- cessing of Tong- an pot- roast meat were analyzed. Factor analysis combined CCP decision tree method was applied to determine the critical control points and critical limits, monitor the production process by the way of verification method, and improve production safety during processing.
出处
《肉类工业》
2012年第11期47-51,共5页
Meat Industry
关键词
食品安全管理体系
同安封肉
因子分析
危害分析
统计过程
验证
food safety management system
Tong -an pot- roast meat
factor analysis
hazardanalysis
statistical process
verification
