宣威火腿生产加工中HACCP的应用研究  

Study on Application of HACCP System in Xuanwei Ham

作　　者：黄慧福[1] 王锡香[2] 田雪莲[1] 

机构地区：[1]曲靖师范学院资源与环境科学学院曲靖特色食品研究所,曲靖655011 [2]通化师范学院分院,通化134001

出　　处：《食品工业》2011年第3期75-77,共3页The Food Industry

摘　　要：为了提高宣威火腿产品质量和安全性,该文对宣威火腿生产中可能产生的影响产品质量的危害(HA)进行分析,找出生产过程控制的关键点(CCP),并确定各CCP的控制标准、监控程序和纠偏措施。To improve the quality and safety of the product, in this essay analyzing all potential hazard factors that would affect the product quality in processing of Xuanwei Ham, identifying critical control points, establishing preventive measures with critical limits for each control point. And also establishing the critical limits, supervise procedure, correct measures. Minimize the hazard factors in the produce process.

关 键 词：宣威火腿 危害分析关键控制点 应用 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]