| 冰淇淋生产中HACCP体系的建立 |
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| 引用本文： | 曹冬梅,于开源.冰淇淋生产中HACCP体系的建立[J].黑龙江农业科学,2005(4):23-25. |
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| 作者姓名： | 曹冬梅 于开源 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 探讨了HACCP体系在冰淇淋生产中的应用,分析从原材料到成品的各环节中可能潜在的微生物、物理、化学危害,确定了关键控制点、关键限值,建立监控措施、纠偏措施、记录保存程序、审核程序,将生产过程中的危害因素降低到最低限度或可以接受的水平,以保证和提高产品质量。
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| 关 键 词： | HACCP 冰淇淋 应用研究 危害分析 |
| 文章编号： | 1002-2767(2005)04-0023-03 |
| 修稿时间： | 2004年12月15 |
Establish HACCP System in Icecream Production |
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| Cao Dong-mei,YU Kai-yuan.Establish HACCP System in Icecream Production[J].Heilongjiang Agricultural Science,2005(4):23-25. |
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| Authors: | Cao Dong-mei YU Kai-yuan |
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| Abstract: | The application of HACCP system in icecream production were studied .harmfulness of every link from raw material to product of icecream is analysed. Thus, the critical control point and critical limit are determined, supervise procedures, corrective action, verification procedures and records were also established in order to reduce harm so as to assure and advance icecream quality. |
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| Keywords: | HACCP icecream application research harmfulness analyses |
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