【摘要】 应用HACCP的原理和方法,对超市连锁店熟食卤味销售进行了危害因素分析,找出了关键控制点(CCP),提出了控制措施,并建议超市连锁店销售非包装熟食卤味时使用密封低温冷藏展示柜。更多还原

【Abstract】 The principles and methods of HACCP was applied to analyze the hazards about processed food in the chain of supermarket. Based on the study, several critical control points and measures were estab-lished . It was suggested that the low temperature closed showcase could be used to sell processed food in the chain of supermarkets.更多还原