摘要
对冰淇淋工厂实施HACCP系统的关键点作了详尽论述 ,分析了生产中可能存在的潜在危害 ,并对如何采用HACCP系统来防止这些危害提出了具体的解决思路。
The article describe some key points of HACCP implementation in Ice Cream plant . According to process flow chart , potential hazards are pointed out and identified. At same time , how to prevent the potential food safety problem depending on the HACCP system in detail is highly concerned in this presentation.
出处
《冷饮与速冻食品工业》
2002年第2期25-28,31,共5页
Beverage & Fast Frozen Food Industry
