西式方火腿加工中危害分析及关键控制点的研究  

Study on hazard analysis and critical control point during processing square west ham

作　　者：齐银霞[1] 成坚[1] 陈海光[1] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广东广州510225

出　　处：《肉类工业》2008年第9期40-43,共4页Meat Industry

摘　　要：介绍了西式方火腿加工全过程中HACCP质量控制体系的建立,研究并讨论了其加工过程中HACCP体系的核心部分-危害分析及关键控制点(CCP),同时也对HACCP体系在食品质量控制方面发挥更有效的作用进行了展望,为我国火腿制品的质量安全控制奠定基础。The construction of HACCP system controlling the quality during processing the square west ham was introduced. Much attention was paid to the core of HACCP systemhazard analysis and critical control point, and the effective application of HACCP system in controlling food quality was reviewed. It would give a base to make our country attach more importance to control the quality and safety of the ham products.

关 键 词：西式方火腿 HACCP体系 质量 安全 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]