摘要
危害分析与关键控制体系(HACCP)是确保肉类产品质量安全的基础方法。新形势下,随着我国肉制品消费结构升级,其质量安全备受关注。HACCP是一种预防性质量控制体系,在现代食品工业(尤其是肉制品工业)中的应用不断增多。本文梳理HACCP体系的原理、特点以及HACCP体系在肉制品生产中的应用步骤及方法,旨在提高肉制品的合格率与安全性。
Hazard analysis critical control point（HACCP） is the basic method to ensure the quality and safety of meat products. Under new situation and circumstances, with the upgrading of the consumption structure of meat products in China, its quality safety has attracted much attention. HACCP is a preventive quality control system, which has been used more and more in the modern food industry, especially meat products industry. In this paper, principle and characteristics of HACCP system were described. To improved the qualified rate and safety of meat products, the application steps and methods of HACCP system in processing of meat products were discussed.
出处
《现代食品》
2017年第20期47-51,共5页
Modern Food
