摘要
为提高桶装水的产品质量 ,我们对桶装水生产过程的各个环节可能造成的潜在危害进行生物性、化学性及物理性危害分析 ,运用HACCP原理确定相应的关键控制点及临界值 ,并制定相应的预防措施 ,建立监测方法 ,将生产过程的危害降到最低限度 。
With a view of improving the quality of barreled water, we conducted the biological, chemical and physical hazard analyses of potential hazards in different stages of barreled water production. Corresponding critical control points and critical values were determined by HACCP, and preventive and monitoring measures were taken to minimize those hazards and improve/keep the good quality of drinking water products.
出处
《饮料工业》
2002年第5期7-10,共4页
Beverage Industry
