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投稿时间：2014-12-16
投稿时间：2014-12-16
中文摘要: 探讨HACCP体系在即食卤蛋软罐头生产过程中的应用，对即食卤蛋软罐头生产从原辅料采购验收到成品的整个工艺过程开展危害分析，确定关键控制点（简称CCP点）和关键限值，制定相应的监控、纠偏和验证措施，以提高即食卤蛋软罐头的食用安全性。
Abstract:The issue discussed the application of HACCP in soft canned ready-to-use marinated egg. Potential hazards during the whole processing of soft canned ready -to -use marinated egg，from procurement and inspection of raw materials to finished products，were analyzed to determine critical control points（CCPs）and corresponding critical limits. The monitoring，correcting and verifying measures aiming at each CCP were worked out to improve the edible safety of soft canned ready-to-use marinated egg.
keywords: HACCP soft canned ready-to-use marinated egg hazard analysis critical control point edible safety
文章编号：201604043 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHANG Wan，WANG Zhao-zhen | Xingtai Entry-Exit Inspection and Quarantine Bureau，Xingtai 054000，Hebei，China |
引用文本：
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