| 方便面安全生产中HACCP的应用 |
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| 引用本文： | 马艳. 方便面安全生产中HACCP的应用[J]. 食品科技, 2003, 0(6): 63-65 |
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| 作者姓名： | 马艳 |
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| 作者单位： | CQC福建评审中心,福州,350001 |
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| 摘 要： | 应用HACCP原理对方便面的生产从原料到消费的全过程进行危害分析,确定显著危害和关键控制点,在关键控制点上设立关键限值,进行重点监控、记录、纠偏和验证,从而保证方便面的安全生产。
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| 关 键 词： | 方便面 危害 控制 关键控制点 关键限值 |
| 文章编号： | 1005-9989(2003)06-0063-03 |
| 修稿时间： | 2003-04-01 |
The HACCP on the snack noodles safety production |
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| MA Yan. The HACCP on the snack noodles safety production[J]. Food Science and Technology, 2003, 0(6): 63-65 |
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| Authors: | MA Yan |
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| Abstract: | Apply HACCP principles to conduct a hazard analysis of the full process of production of snack noodles from the raw material to its consumption and to emphasis the obvious hazards and the critical control points. We can then establish the critical limits at the critical control points in order to conduct focal monitoring, recording, modification and verification, to further guarantee the safety of snack noodles production. |
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| Keywords: | snack noodles hazard control critical control point critical limit |
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