HACCP系统在苦荞麦膨化食品生产中的应用  

Application of HACCP system in processing of Tartarian-buckwheat puffing food

作　　者：肖诗明[1] 花旭斌[1] 李正涛[1] 

机构地区：[1]四川西昌农业高等专科学校食品科学系,西昌61501

出　　处：《食品科技》2003年第7期61-63,共3页Food Science and Technology

摘　　要：探讨了危害分析与关键点控制(HACCP)质量管理系统在苦荞麦膨化食品生产中的应用。对苦荞麦膨化食品生产过程各个环节可能造成的潜在危害进行物理、化学和生物分析,确定关键控制点、临界范围、监测体系、校正措施,将生产过程的危害因素降到最低限度,从而提高产品质量。This paper has reported the application of HACCP system in Tartarian-buckwheat.Analyzed all hazard factors which would possibly affect the product quality in processing,the critical control points were setup,and also established the critical limits supervise system and correct measure signor the advanced Tartarian-buckwheat puffing food quality..

关 键 词：苦养麦 膨化食品 HACCP 建立 

分 类 号：TS207.7[轻工技术与工程—食品科学]