摘要
根据 HACCP体系的七个原理和速冻竹笋的生产工艺流程 ,对速冻竹笋生产各工序可能存在的潜在危害进行分析 ,并确定了 3个关键控制点 ,制定了 HACCP计划表 ,保证速冻竹笋的质量安全。
Based on the seven principles of HACCP system and the processing technology of quick-frozen bamboo shoots, potential hazards in processing procedures are analyzed and 3 CCPs are determined in the paper. Furthermore, a table of HACCP plan is established to ensure the safety of the products.
出处
《广西轻工业》
2004年第3期21-24,共4页
Guangxi Journal of Light Industry
