减肥代餐棒在加工过程中的关键控制点研究

Study on Critical Control Points in Process of the Slim Bar

以减肥代餐棒加工工艺为对象,研究生产加工过程中关键控制点及注意事项,将不合格品消灭在生产过程中。研究确定生产过程中的关键控制点为:原辅料验收、食品添加剂使用及称量、烘烤温度及时间控制、包装材质及卫生要求。

study on critical control points and attention in the process of slim bar to reduce Non-conforming products,the result of critical control points were raw material inspection,food additive weighing,baking temperature and time control,packaging tightness.