| HACCP在低温火腿生产中的应用 |
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| 引用本文： | 黄中培,申双贵. HACCP在低温火腿生产中的应用[J]. 肉类研究, 2008, 0(3): 52-54 |
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| 作者姓名： | 黄中培 申双贵 |
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| 作者单位： | 湖南省生物机电职业技术学院,410127,长沙市;湖南省生物机电职业技术学院,410127,长沙市 |
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| 摘 要： | 本文对西式低温肉制品生产中可能产生的危害(HA)进行分析,找出控制的关键点(CCP),并确定各CCP的监控程序和纠偏措施。
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| 关 键 词： | 危害分析关键控制点 低温火腿肉 |
| 文章编号： | 1001-8123(2008)03-0052-03 |
Application of HACCP in Processing of Pasteurized Ham |
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| Huang Zhong-pei,Shen Shuang-gui. Application of HACCP in Processing of Pasteurized Ham[J]. Meat Research, 2008, 0(3): 52-54 |
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| Authors: | Huang Zhong-pei Shen Shuang-gui |
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| Affiliation: | Huang Zhong-pei; Shen Shuang-gui (Hunan Biological & Electromechanical Polytechnic College; Chang sha 410127); |
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| Abstract: | Analy zing potential hazards associated with processing of pasteurized meat products.Identifying critical control points in the meat production at which the potential hazard can be controlled or eliminated.Estabishing preventive measures with critical limits for each critical control point.Setting up procedures to monitor the critical control points and to verify that the system is working properly . |
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| Keywords: | HACCP Pasteurized ham |
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