HACCP体系在鹌鹑茶蛋加工中的应用  

Application of HACCP system in marinated quail egg production

作　　者：谭震[1,2] 李莎 蒋立文[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]长沙县质量技术监督局,长沙410100 [3]长沙市疾病预防与控制中心,长沙410001

出　　处：《食品安全质量检测学报》2013年第2期609-612,共4页Journal of Food Safety and Quality

摘　　要：目的将危害分析与关键控制点(HACCP)体系应用于鹌鹑茶蛋的生产过程中。方法通过分析产品生产过程中存在或潜在的危害,确定关键控制点、关键限值。结果在关键控制点提出了监控、纠正措施。结论 HACCP体系的应用保证了鹌鹑茶蛋产品的卫生质量和食用安全性。@@@@Objective To apply the Hazard Analysis and Critical Control Point (HACCP) system in the production of marinated quail egg process. Methods According to this presence or potential hazards in the production process, the critical control points and critical limits were identified. Results The supervising procedures and correct measures were set up to monitor the critical control points. Conclusion The sanitary quality and safety of marinated quail egg products were guaranteed.

关 键 词：HACCP 鹌鹑茶蛋 关键控制点 应用 

分 类 号：TS253.46[轻工技术与工程—农产品加工及贮藏工程]