安徽农业科学2017，Vol.45Issue(27)：113-116,4.
HACCP体系在无骨裹粉鳕鱼工艺中的应用
Application of HACCP System in the Processing of Boneless Cod Wrapped in Flour
摘要
Abstract
Taking the boneless cod wrapped in flour which was produced by a food company as the HACCP program to implement the object , the principle of HACCP was applied to analyze every tache of the processing technology of the boneless cod wrapped in flour , and the critical control point (CCP) of the production was determined, and a perfect HACCP system was established.Finally, the 5 key links of raw material receiving, piercing inspection, auxiliary material receiving, powder wrapping and metal detecting are determined.The corresponding key lim-its, monitoring, corrective actions, records and verification are set up respectively.The practice shows that the system can guarantee the quali-ty and safety of the boneless cod wrapped in flour and improve the economic benefits of the enterprise .关键词
无骨裹粉鳕鱼/危害分析与关键控制点/应用Key words
Boneless cod wrapped in flour/Hazard analysis and critical control point/Application分类
轻工纺织引用本文复制引用
王恒先,吴飞,戴秋萍..HACCP体系在无骨裹粉鳕鱼工艺中的应用[J].安徽农业科学,2017,45(27):113-116,4.基金项目
浙江省大学生新苗人才计划项目(2016R411004). （2016R411004）
