摘要
为鸭肉熟食生产企业确定一种从原料、加工到消费全过程中质量安全控制的最佳模式,最大限度地预防或降低食品安全风险。用HACCP原理与危害风险等级评价方法,识别原料验收、配料、油炸、真空包装、杀菌5个基本的关键控制点并确定相应的关键限值和控制措施。
An optimized model has been established for regulating the quality and security of duck delicatessen production from the raw material procurement, processing to the final product consumption. Based on the principles of HACCP and method of hazard risk assessment, 5 control points have been identified as CCPs which include the procurement of the raw material, application of additives, frying, vacuum packing and sterilization. At the same time, the critical limits and control measures for each of these procedures are listed.
出处
《食品与机械》
CSCD
北大核心
2008年第3期109-111,115,共4页
Food and Machinery
关键词
危害分析
关键控制点
熟食
Hazard analysis
Critical control points
Delicatessen
作者简介
孙桂芳（1966-），女，湖南省食品质量监督检测所高级工程师。E-mail：sunguifang@hn315．gov．cn
