| HACCP体系在鹌鹑茶蛋加工中的应用 |
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| 引用本文： | 谭震,李莎,蒋立文.HACCP体系在鹌鹑茶蛋加工中的应用[J].食品安全质量检测技术,2013,4(2):609-612. |
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| 作者姓名： | 谭震 李莎 蒋立文 |
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| 作者单位： | 湖南农业大学食品科技学院；长沙县质量技术监督局,湖南农业大学食品科技学院；长沙市疾病预防与控制中心,湖南农业大学食品科技学院 |
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| 摘 要： | 目的 将危害分析与关键控制点(HACCP)体系应用于鹌鹑茶蛋的生产过程中。方法 通过分析产品生产过程中存在或潜在的危害, 确定关键控制点、关键限值。结果 在关键控制点提出了监控、纠正措施。结论 HACCP体系的应用保证了鹌鹑茶蛋产品的卫生质量和食用安全性。
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| 关 键 词： | HACCP 鹌鹑茶蛋 关键控制点 应用 |
| 收稿时间： | 2013/1/22 0:00:00 |
| 修稿时间： | 2013/3/13 0:00:00 |
Application of HACCP system in marinated quail egg production |
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| TAN Zhen,LI Sha and JIANG Li-wen.Application of HACCP system in marinated quail egg production[J].Food Safety and Quality Detection Technology,2013,4(2):609-612. |
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| Authors: | TAN Zhen LI Sha and JIANG Li-wen |
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| Affiliation: | College of Food Science and Technology, Hunan Agricultural University ; Changsha County Quality Technology Supervision Bureau,College of Food Science and Technology, Hunan Agricultural University; Changsha City Center for Disease Control and Prevention and College of Food Science and Technology, Hunan Agricultural University |
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| Abstract: | Objective To apply the Hazard Analysis and Critical Control Point (HACCP) system in the production of marinated quail egg process. Methods According to this presence or potential hazards in the production process, the critical control points and critical limits were identified. Results The supervising procedures and correct measures were set up to monitor the critical control points. Conclusion The sanitary quality and safety of marinated quail egg products were guaranteed. |
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| Keywords: | HACCP marinated quail egg critical control point application |
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