摘要
主要探讨了HACCP在南安板鸭生产中的应用。通过对南安板鸭生产过程的危害分析,确定了选鸭、浸烫脱毛、宰后检验、腌制、晒制（烘制）、修整及真空包装等6个关键控制点,并制定了HACCP计划表,将生产过程中的危害因素降低到最低程度,从而使产品质量得以不断提高。
Abstract
The application of HACCP system in Nan - an dry salted duck was discussed in this pa- per. By analyzing the hazard factors in processing of Nan -an dry salted duck, the critical control points was determined, including duck selecting, soaking and epilating, post - slaughter testing, salting, drying （roasting）, forming and vacuum packing. And the HACCP plan was established, in order to reduce haz- ard factors to the lowest during processing and improve product quality continuously.
NETL
NSTL
维普
万方数据