摘要
探讨HACCP体系在即食卤蛋软罐头生产过程中的应用,对即食卤蛋软罐头生产从原辅料采购验收到成品的整个工艺过程开展危害分析,确定关键控制点(简称CCP点)和关键限值,制定相应的监控、纠偏和验证措施,以提高即食卤蛋软罐头的食用安全性。
The issue discussed the application of HACCP in soft canned ready-to-use marinated egg.Potential hazards during the whole processing of soft canned ready-to-use marinated egg,from procurement and inspection of raw materials to finished products,were analyzed to determine critical control points（CCPs）and corresponding critical limits.The monitoring,correcting and verifying measures aiming at each CCP were worked out to improve the edible safety of soft canned ready-to-use marinated egg.
出处
《食品研究与开发》
CAS
北大核心
2016年第4期180-184,共5页
Food Research and Development
关键词
HACCP
即食卤蛋软罐头
危害分析
关键控制点
食用安全性
HACCP
soft canned ready-to-use marinated egg
hazard analysis
critical control point
edible safety
