| HACCP在冰淇淋加工工艺中的应用 |
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| 引用本文： | 徐海祥,李志方.HACCP在冰淇淋加工工艺中的应用[J].饮料工业,2008,11(3):27-29. |
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| 作者姓名： | 徐海祥 李志方 |
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| 作者单位： | 江苏畜牧兽医职业技术学院,江苏泰州,225300 |
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| 摘 要： | 主要探讨了HACCP在冰淇淋生产中的应用，从质量卫生控制方面分析了生产过程中可能存在的危害因素，确定了关键控制点，制定了相应的控制方法和纠正措施，以提高冰淇淋生产管理水平和产品安全性。
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| 关 键 词： | 冰淇淋 危害分析 关键控制点 |
| 修稿时间： | 2007年12月6日 |
Application of HACCP to production of ice cream |
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| XU Hai-yang,LI Zhi-fang.Application of HACCP to production of ice cream[J].Beverage Industry,2008,11(3):27-29. |
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| Authors: | XU Hai-yang LI Zhi-fang |
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| Affiliation: | (Jiangsu Animal Husbandry and Veterinary College, Taizhou 225300, Jiangsu, China) |
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| Abstract: | The application of HACCP to the production of ice cream is focused upon. All the hazard factors in production that may affect the quality of ice cream are analyzed based on quality and hygiene control, and the critical control points are established. Corresponding control methods and correction measures are worked out to improve the level of production management and the product safety of ice cream. |
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| Keywords: | ice cream hazard analysis critical control point |
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