【摘要】 为保证火腿肠产品质量,探讨了火腿肠生产过程中各个环节可能造成的潜在危害分析(HACCP)应用。包括物理性、生物性、化学性危害分析,确定关键控制点及临界值,并制定相关的预防措施,建立监测方法,将生产过程中危害因素降低到最低。更多还原

【Abstract】 For guarantee sausage’s quality, study into each potential danger that link might cause to production process analyse(HACCP)application. Including have physics nature, biological, chemistry danger analyses, confirm the key control point and critical value , and make the relevant precautionary measures, set up the method of monitoring, to endanger the factor and reduce to minimum in the course of producing.更多还原