| 可可粉固体饮料与HACCP体系的技术研究 |
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| 引用本文： | 李慧荣. 可可粉固体饮料与HACCP体系的技术研究[J]. 食品研究与开发, 2012, 33(5): 204-206 |
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| 作者姓名： | 李慧荣 |
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| 作者单位： | 天津高乐高食品有限公司技术部,天津,300385 |
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| 摘 要： | 为确保食品安全,提高可可粉固体饮料的产品质量,应用HACCP原理,对可可粉固体饮料生产过程中进行危害分析(HA),确定关键控制点(CCP),并制定和采取预防措施,是保证可可粉固体饮料产品质量的有效方法。
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| 关 键 词： | HACCP 可可粉固体饮料 食品安全 |
The Disquisition of HACCP System in the Cocoa Powder Solid Drink Products Processing |
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| LI Hui-rong. The Disquisition of HACCP System in the Cocoa Powder Solid Drink Products Processing[J]. Food Research and Developent, 2012, 33(5): 204-206 |
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| Authors: | LI Hui-rong |
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| Affiliation: | LI Hui-rong(Technology Department,Colacao Food(tianjin) Co.,Ltd.,Tianjin 300385,China) |
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| Abstract: | In order to ensure food safety and enhance cocoa solid drink product quality,applying HACCP system to process hazard analysis during cocoa solid drink production and determine critical control point,and to take preventive measures was an effective way to ensure cocoa solid drink product quality. |
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| Keywords: | HACCP cocoa solid drink food safety |
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