| 富硒猪肉脯生产中HACCP体系的建立 |
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| 引用本文： | 赖谱富,沈恒胜,陈君琛,李怡彬,孔智伟.富硒猪肉脯生产中HACCP体系的建立[J].农产品加工．学刊,2011(10):126-129. |
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| 作者姓名： | 赖谱富 沈恒胜 陈君琛 李怡彬 孔智伟 |
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| 作者单位： | 福建省农业科学院农业工程技术研究所 |
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| 基金项目： | 福建省科技计划公益类科研专项项目(2009R10033-4) |
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| 摘 要： | 对富硒猪肉脯生产过程中各个环节可能存在的潜在危害进行了分析,根据HACCP原理确定了相应的关键控制点(CCP)和关键限值,并制定了相应的预防措施,建立了监控方法,将加工过程中的危害风险降低到最低程度,从而最大限度的提高富硒猪肉脯的食用安全性。
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| 关 键 词： | HACCP体系 富硒猪肉脯 关键控制点 |
Establishment of HACCP System in Processing for Selenium-enriched Dried Pork Slice |
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| Lai Pufu,Shen Hengsheng,Chen Junchen,Li Yibin,Kong Zhiwei.Establishment of HACCP System in Processing for Selenium-enriched Dried Pork Slice[J].Nongchanpin Jlagong.Xuekan,2011(10):126-129. |
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| Authors: | Lai Pufu Shen Hengsheng Chen Junchen Li Yibin Kong Zhiwei |
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| Institution: | (Research Institute of Agri-engineering Technology,Fujian Academy of Agricultural Sciences, Fuzhou,Fujian 350003,China) |
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| Abstract: | Potential hazard impacts might exist in processing for selenium-enriched dried pork slice are analyzed in this paper. To minimize the risk from hazard,the critical control points(CCPs) are determined with restricting level,the precautionary measures and supervision methods are established according to the principle of the system of Hazard Analysis and Critical Control Point(HACCP). |
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| Keywords: | HACCP system selenium-enriched dried pork slice CCPs |
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