| "危害分析-关键控制点"法对原乳生产中卫生质量的控制 |
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| 引用本文： | 曹竑,王爱国,王毅民."危害分析-关键控制点"法对原乳生产中卫生质量的控制[J].中国牛业科学,2000,26(1):38-40. |
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| 作者姓名： | 曹竑 王爱国 王毅民 |
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| 作者单位： | 1. 西北民族学院动物科学系,甘肃 兰州,730030
2. 兰州市城关区卫生防疫站,甘肃 兰州,730030 |
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| 摘 要： | 本文介绍了ＨＡＣＣＰ在原乳生产中的应用，重点讨论了ＨＡＣＣＰ对奶牛本身，挤奶过程，设备、用具清洗和消毒、贮存运输及从业人员等原乳生产中关键环节的控制。
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| 关 键 词： | HACCP 原乳 乳制品 微生物 卫生质量控制 |
| 修稿时间： | 1999-10-20 |
Hygienic Quality Control of Raw Milk by HACCP Method |
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| CAO Hong,WANG Ai-guo,WANG Yi-ming.Hygienic Quality Control of Raw Milk by HACCP Method[J].China Cattle Science,2000,26(1):38-40. |
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| Authors: | CAO Hong WANG Ai-guo WANG Yi-ming |
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| Abstract: | The review introduced the application of HACCP (Hazard Analysis and Critical Control Point) method in raw milk production and mainly discussed the control of critical steps in the milk production including cow, milking process, clean and disinfection of equipment and utensils, milk storage and transport, and personnel involved in the milk production etc. \ \ |
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| Keywords: | HACCP raw milk dairy product microbe |
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