| HACCP在速冻面点生产中的应用 |
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| 引用本文： | 张国治.HACCP在速冻面点生产中的应用[J].粮食与食品工业,2008,15(6):41-44. |
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| 作者姓名： | 张国治 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 基金项目： | 河南省科学技术厅2001年重点科技攻关项目子项 |
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| 摘 要： | 分析了速冻面点生产流程中可能存在的潜在危害，应用HACCP确定关键控制点，并制定相应的解决方法。通过在生产过程中对危害的有效控制，可以确保速冻面点的安全性。
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| 关 键 词： | 危害分析与关键控制点(HACCP) 速冻面点 食品安全危害 控制措施 |
Application of HACCP in preparation of frozen pastry |
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| Zhang Guozhi.Application of HACCP in preparation of frozen pastry[J].Cereal and Food Industry,2008,15(6):41-44. |
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| Authors: | Zhang Guozhi |
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| Affiliation: | Zhang Guozhi (College of Grain and Food, Henan University of Technology (Zhengzhou 450052)) |
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| Abstract: | The potential hazards in the preparation of frozen pastry are analyzed. The critical control points in its preparation are confirmed by the hazard analysis and critical control point （HACCP）, and the control measures are established for the potential hazards. The security of frozen pastry is insured by the effectual controlling in the processing. |
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| Keywords: | hazard analysis and critical control point（HACCP） frozen pastry hazard of tood security control measure |
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