| HACCP在传统豆制品生产过程中的应用 |
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| 引用本文： | 卢义伯,李锋. HACCP在传统豆制品生产过程中的应用[J]. 食品科技, 2006, 31(2): 25-27 |
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| 作者姓名： | 卢义伯 李锋 |
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| 作者单位： | 雨润集团技术中心,南京,210041 |
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| 摘 要： | 将HACCP(HazardAnalysisCriticalControlPoint)的原理应用于传统豆制品生产过程中的质量控制,突破了HACCP仅在危害分析及关键点的范围,将关键点拓宽到影响产品质量、出品率、感官指标、微生物指标等的各个方面,为生产过程可能出现的质量问题提供了预防措施。
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| 关 键 词： | 传统豆制品 食品安全 |
| 文章编号： | 1005-9989(2006)02-0025-03 |
| 修稿时间： | 2005-08-04 |
Application of HACCP to the traditional bean production in process |
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| LU Yi-bo,LI Feng. Application of HACCP to the traditional bean production in process[J]. Food Science and Technology, 2006, 31(2): 25-27 |
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| Authors: | LU Yi-bo LI Feng |
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| Abstract: | HACCP was applied to the quality control of traditional bean production in process. Beyond the critical control points and hazard analyze, the critical control points were extended including product quality, making rate, sense-organs standard, microbe standard and so on. It were established some measures by any possibility in process. |
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| Keywords: | HACCP |
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