| HACCP系统在醉鱼干加工中的应用 |
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| 引用本文： | 王宏海,戴志远,张燕平,李增绪. HACCP系统在醉鱼干加工中的应用[J]. 食品研究与开发, 2004, 25(6): 24-28 |
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| 作者姓名： | 王宏海 戴志远 张燕平 李增绪 |
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| 作者单位： | 杭州商学院水产品加工研究所,310035 |
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| 基金项目： | 浙江省重大攻关资助项目(2003C12006) |
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| 摘 要： | 通对某企业的醉鱼干生产工艺各个环节依据危害分析与关键控制点(HACCP)的系统管理方案进行各种危害分析，确定了生产的关键控制点(CCP)，并建立完善的HACCP体系。实践证明，建立的体系能促进产品质量的提高，降低成本，提高企业经济社会效益。
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| 关 键 词： | 企业经济 降低成本 产品质量 危害分析与关键控制点 HACCP体系 生产工艺 社会效益 HACCP系统 加工 促进 |
| 修稿时间： | 2004-08-09 |
APPLICATION OF HACCP SYSTEM IN PROCESSING OF DRIED DRUNK FISH |
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| WANG Honghai DAI Zhiyuan ZHANG Yanping LI ZengxuInstitute of Aquatic Products Processing in Hangzhou University of Commerce. APPLICATION OF HACCP SYSTEM IN PROCESSING OF DRIED DRUNK FISH[J]. Food Research and Developent, 2004, 25(6): 24-28 |
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| Authors: | WANG Honghai DAI Zhiyuan ZHANG Yanping LI ZengxuInstitute of Aquatic Products Processing in Hangzhou University of Commerce |
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| Affiliation: | WANG Honghai DAI Zhiyuan ZHANG Yanping LI ZengxuInstitute of Aquatic Products Processing in Hangzhou University of Commerce,310035 |
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| Abstract: | According to theories and methods of hazard analysis and critical control point,we analyze the hazard of food,determine the critical control points and establish a perfect HACCP system in the processing of the dried drunk fish. It was proved that the established system can improve the quality of products,decrease the cost and increase the economic and social profits. |
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| Keywords: | the dried drunk fish hazard analysis critical control point |
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