食品科学 ›› 2002, Vol. 23 ›› Issue (10): 143-145.
• 专题论述 • 上一篇 下一篇
孙勇, 刘诚, 裴玉秀, 崔京进
出版日期:
发布日期:
SUN Yong, LIU Cheng, PEI Yu-Xiu, CUI Jing-Jin
Online:
Published:
摘要: 对学生营养餐生产中过程中影响食品安全性的因素进行了分析,研究确定了关键控制点、临界值,并采取了相应的控制措施,将危害因素降低到最低限度,从而达到保证餐食的安全,促进学生身体健康的目的。
关键词: HACCP, 学生营养餐, 应用研究
Abstract: All hazards affecting the food safety in the student nutritious lunch processing were studied, and the critical control points, limits and correct measures were established.So as to diminish the hazard factors to minimal limits and to achieve the aim of assuring food safety and promoting student’s health.
Key words: HACCP , Student nutritious lunch , Application study
孙勇, 刘诚, 裴玉秀, 崔京进. HACCP在学生营养餐生产中的应用研究[J]. 食品科学, 2002, 23(10): 143-145.
SUN Yong, LIU Cheng, PEI Yu-Xiu, CUI Jing-Jin. Application Study of HACCP in the Student Nutritions Lunch Process[J]. FOOD SCIENCE, 2002, 23(10): 143-145.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2002/V23/I10/143