| 西式烟熏火腿HACCP体系的建立 |
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| 引用本文： | 周本谦.西式烟熏火腿HACCP体系的建立[J].农产品加工．学刊,2009(5). |
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| 作者姓名： | 周本谦 |
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| 作者单位： | 徐州生物工程高等职业学校,江苏,徐州,221006 |
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| 摘 要： | 通过分析西式烟熏火腿整个生产过程中可能存在的危害,确定了原料检验验收、辅料检验验收、淀粉过筛、烟熏蒸煮、表面杀菌、成品金属探测这6个工序为关键控制点,并建立了相应的西式烟熏火腿生产线上的HACCP体系。
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| 关 键 词： | 西式烟熏火腿 HACCP体系 判断树 |
Foundation of HACCP of Quality Control System about Western-style Fumatory Ham |
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| Zhou Benqian.Foundation of HACCP of Quality Control System about Western-style Fumatory Ham[J].Nongchanpin Jlagong.Xuekan,2009(5). |
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| Authors: | Zhou Benqian |
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| Institution: | Xuzhou Bioengineering High Vocational School;Xuzhou;Jiangsu 221006;China |
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| Abstract: | Based on the hazard analysis of western-style fumatory ham through the entire production process that may exist,critical control points(CCP)were confirmed including material acceptance,auxiliary material acceptance,sift out starch,sootiness and cooking,surface sterilize and product metal detection.At last,HACCP in production of western smoked ham was built. |
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| Keywords: | western-style fumatory ham HACCP quality control system determine tree |
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