【摘要】 分析了熏煮香肠产品生产过程中可能存在的潜在危害。应用HACCP的有关原理确定了相应的关键控制点及关键限值,并制定了相应的预防措施,建立了监测方法,有效提高了熏煮香肠的质量。更多还原

【Abstract】 The potential hazards that may exist in the production of the smoked and cooked sausage products,were analyzed in this paper.The critical control points and limit values were established according to the fundamental principle of HACCP,and the corresponding preventing measures and monitoring methods were put forward.As a result,the quality of smoked and cooked sausage products was improved effectively.更多还原