| 冰淇淋生产中HACCP体系的建立 |
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| 引用本文： | 崔福顺,金清,权伍荣.冰淇淋生产中HACCP体系的建立[J].延边大学农学学报,2003,25(1):40-43. |
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| 作者姓名： | 崔福顺 金清 权伍荣 |
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| 作者单位： | 延边大学农学院食品科学系,吉林,龙井,133400 |
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| 摘 要： | 本文旨在探讨HACCP在冰淇淋生产中的应用，分析生产过程中可能造成的潜在的微生物，物理，化学危害，确定CCP、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，以保证产品质量。
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| 关 键 词： | HACCP 冰淇淋 应用研究 微生物 危害因素 |
| 文章编号： | 1004-7999(2003)01-0040-04 |
| 修稿时间： | 2003年1月15日 |
Establish HACCP system in icecream production |
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| Abstract: | The application of HACCP system in icecream production were studied.All potential hazard factors were analyzed which would possibly affect product quality in processing and the critical control points were set up.Critical limits,supervise procedures,correct measures,verification procedures and records were also established in order to assure icecream quality. |
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| Keywords: | HACCP icecream application research |
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