机构地区: 仲恺农业技术学院轻工食品学院
出 处: 《中国调味品》 2008年第4期86-89,共4页
摘 要: 针对腐竹生产加工管理过程的质量要求,运用HACCP体系对腐竹的生产和加工过程进行管理,及时识别、分析可能发生危害的环节,并制订质量控制措施,防止危害的发生,保障腐竹的食用安全,建立了腐竹生产的HACCP管理和质量控制体系。 According to the quality control in procedure of yuba production and procession, recognizing and analyzing the critical points with hazard possibility promptly,using the suitable control measurement to prevent from these harmful points in order to keep the food security of yuba,the HACCP management and quality control system of yuba production were established.