| 巴氏杀菌奶生产中HACCP体系的建立 |
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| 引用本文： | 吴莉敏. 巴氏杀菌奶生产中HACCP体系的建立[J]. 中国食物与营养, 2012, 18(10): 14-18 |
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| 作者姓名： | 吴莉敏 |
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| 作者单位： | 珠海出入境检验检疫局,广东珠海,519015 |
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| 摘 要： | 分析评估了巴氏杀菌奶生产中各环节可能造成的潜在危害,制定了切实可行的HACCP危害分析表和HACCP计划表,旨在提高巴氏奶产品生产的质量管理水平,提高我国出品乳制品企业的国际竞争力。
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| 关 键 词： | HACCP 巴氏杀菌奶 生产应用 |
Establishment of HACCP in Pasteurized Milk Production |
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| WU Li-min. Establishment of HACCP in Pasteurized Milk Production[J]. Food and Nutrition in China, 2012, 18(10): 14-18 |
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| Authors: | WU Li-min |
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| Affiliation: | WU Li-min ( Zhuhai Entry-Exit Inspection and Quarantine Bureau, Zhuhai 519015, China) |
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| Abstract: | The paper analyzed and evaluated the potential danger in every step of pasteurized milk production. The feasible HACCP ta- bles of hazard analysis and program were made to improve the quality management leoel of pasteurized milk production and the international competitiveness of dairy products enterprises in China. |
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| Keywords: | HACCP pasteurized milk production application |
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