摘要
酱卤肉制品是现代常见食品,其制作工艺十分成熟,但工艺中存在一系列安全隐患,稍有不慎就会导致质量问题,HACCP体系在保障食品安全方面起着重要作用。阐述低温酱卤肉制品生产的HACCP体系建立过程,根据其生产工艺,对各工序进行危害分析,确定4个关键控制点并建立监控措施,保证产品质量安全。
Braised meat products is a modern common food.Its production technology is very mature,but braised meat products are prone to food safety problems.The HACCP system plays an important role in ensuring food safety.The establishment process of the HACCP system for the production of refrigerated braised meat products was described.Based on its production process,the hazards of each process were analyzed,and four critical control points and established monitoring measures to ensure product quality and safety were determined.
作者
宋波
SONG Bo(Beijing Shunxin Agricultural Co.,Ltd.Innovation Food Branch,Beijing 101300)
出处
《食品工业》
CAS
2022年第5期87-91,共5页
The Food Industry