作　　者： ; ; ; ; ; ;

机构地区： 广东省粮食科学研究所

出　　处： 《粮食加工》 2010年第6期33-36,共4页

摘　　要： 为研究南方米粉加工过程中的质量控制和提高米粉的生产安全性,应用HACCP原理对米粉的加工生产过程进行危害分析,确定显著危害和关键控制点,主要危害包括物理性危害、化学性危害和生物性危害;关键控制点主要包括原材料、浸米、烘干、分装、金属探测。 In order to study the quality control in the production of the rice noodles and improve the safety of the rice noodles, applying HACCP system to conduct a hazard analysis of the production of rice noodles, its obvious hazards and critical control points were emphasized. For the production of rice noodles, the major hazards were considered to be physical, chemical and biological qualitative, and the critical control points were set to be controlling of rice quality, soaking of flee, drying, packing of rice noodles and detecting of metal.

关 键 词： 米粉 危害分析和关键控制点 安全体系

领　　域： [轻工技术与工程] [轻工技术与工程]