【摘要】 HACCP质量控制体系在脆皮肠生产中的应用包括:生产危害分析、确定关键控制点、制定HACCP系统档案记录及评估等。潜在的危害有生物性危害、化学性危害、物理性危害;关键控制点有原料的验收、配料、蒸煮及急冻;HACCP体系控制表的内容有关键控制点(CCP)、显著危害、关键限值(CL)、监控措施、纠偏措施等项目;HACCP体系的系统档案包括原料的验收、配料、蒸煮、急冻等关键工序的记录、归档和保存等。更多还原

【Abstract】 The application of HACCP quality control system in the production of crisp sausage converse the following fields:production hazard analysis,key control points determination,HACCP control table formulation,records and assessment of HACCP system files etc.The production hazards include biological hazard,chemical hazard and physical hazard.The key control points include raw materials acceptance inspection,ingraining,cooking,freezing.HACCP control table converse critical control points(CCP),evident hazard,critical control limit,monitoring measure and error correction measure etc.HACCP system file records include key production procedures records such as raw materials acceptance inspection,ingraining,cooking,freezing.更多还原