摘要
本文探讨了HACCP在方便面生产中的应用,通过对生产各工序的危害分析,建立了卫生标准操作规范(SSOP)、关键控制点、关键限值、控制方法和验证程序,顾客投诉率下降40％。
The application of HACCP system in instant noodle product has reported. The hazard factors which would possibly affect the quality in processing has been analysed. The Sanition Standard Operation Procedure (SSOP),critical control points and its limits, control measure and verification procedure are established in order to decrease customer complain ratio by 40% .
出处
《食品工业》
北大核心
2003年第5期13-14,共2页
The Food Industry
