| ISO22000在传统腌渍腊肠生产中的应用 |
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| 引用本文： | 陈红梅,张滨.ISO22000在传统腌渍腊肠生产中的应用[J].农产品加工．学刊,2009(7):88-91,96. |
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| 作者姓名： | 陈红梅 张滨 |
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| 作者单位： | 长沙环境保护职业技术学院,环境科学系,湖南,长沙,410004 |
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| 摘 要： | 利用ISO22000质量安全管理体系中的HACCP基本原理,通过对其加工流程中可能产生的危害(HA)进行分析,找出控制的关键点(CCP),并制定相应的解决措施,从而确保腌渍腊肠品质的安全性。
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| 关 键 词： | ISO2200质量安全管理体系 腌渍腊肠 加工工艺 危害分析 |
ISO22000 Application on Chinese Tradital Pickle Sausage Production |
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| Chen Hongmei,Zhang Bin.ISO22000 Application on Chinese Tradital Pickle Sausage Production[J].Nongchanpin Jlagong.Xuekan,2009(7):88-91,96. |
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| Authors: | Chen Hongmei Zhang Bin |
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| Institution: | Department of Environmental Science;Changsha Environmental Protection Vocation College;Changsha;Hu'nan 410004;China |
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| Abstract: | Chinese traditional pickle sausage Hazard (HA) were analyzed and Critical Control Point (CCP) were found out during processing in order to improve the sausage product quality by way of application of the rationale of ISO22000 quality safety manage system in this paper. Then establishes relevant measure to resolve the likely hazard,thereby Chinese traditional pickle sausage quality security were insured. |
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| Keywords: | ISO22000 Quality Safety Manage System pickle sausage process technics hazard analysis (HA) |
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