摘要
探讨了在活性干酵母 (ADY－ Actical Dry Yeast)生产中应用危害分析与关键控制点 (HACCP－ Hazard Analysis, Critical Control Point)质量管理系统来防治微生物污染的思路和措施。应用该质量管理系统可最大限度地降低微生物污染，提高产品质量，同时将危害消除减少到最低程度，避免造成较大的经济损失。
The article analyze the direction and the method using HACCP quality govern system in order to avoid microbial pollution during producing ADY. Using this system can make microbial pollution lower as possible, and improve the production quality, get rid of danger completely and avoid more economical damage.
出处
《食品科技》
CAS
北大核心
2001年第3期32-33,共2页
Food Science and Technology
