HACCP体系在酸奶生产过程中的建立和应用
Establishment and Application of HACCP System in the Production of Yogurt
于艳丽 1陆嘉羿1
作者信息
摘要
危害分析与关键控制点(HACCP)体系是国际上认可和接受的食品安全保证体系,可确保食品在生产、加工、制造、准备和食用等过程中的安全.将HACCP体系应用于酸奶生产中,根据HACCP体系的原则和步骤,对生产过程进行危害分析,确定其关键控制点及其预防措施,为酸奶生产企业建立和实施HACCP计划提供参考.
Abstract
HACCP system is an internationally recognized and accepted food safety assurance system,which can ensure the safety of food in the production,processing,manufacturing,preparation and consumption.HACCP system was applied to the production of yogurt.Hazard analysis was conducted,critical control points and preventive measures were established based on principles and steps of HACCP system.The aim was to provide a reference for establishment and implementation of HACCP plan in yogurt production enterprises.
关键词
危害分析与关键控制点/酸奶/预防措施Key words
HACCP/Yogurt/Preventive measures引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据