This article takes the solid beverage as the research object,analyzes the hazard factors in the production process,and four critical control points,namely,ingredients,pre-mixing and blending,metal foreign substance detection,and packaging,were established,as well as the critical limit values,monitoring plan and corrective measures,which provide a reference for the quality and safety control in the production of solid beverages through the establishment of the HACCP system for solid beverages.
NETL
NSTL
万方数据
