| HACCP在灵芝酒生产中的应用 |
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| 引用本文： | 陈运腾,符冠烨.HACCP在灵芝酒生产中的应用[J].海南师范学院学报,2007,20(2):152-155,172. |
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| 作者姓名： | 陈运腾 符冠烨 |
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| 作者单位： | 琼州学院化学系,海南五指山572200 |
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| 摘 要： | 针对食品企业对食品质量与安全性的特别要求,利用食品安全管理体系,为生产灵芝酒的企业实行HACCP建立一套食品安全管理模型,通过危害分析确定9个关键控制点,为企业提高产品质量及安全性与增强市场竞争力提供理论依据.
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| 关 键 词： | 灵芝酒 危害分析 关键控制点 |
| 文章编号： | 1671-8747（2007）02-0152-04 |
| 收稿时间： | 2007-03-07 |
On the application of HACCP in the production of glossy ganoderma alcohol |
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| Authors: | Chen Yunteng Fu Guanye |
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| Abstract: | According to special requirements of food industry for food quality and safety, a safe management model has been established to promote HACCP for Glossy Ganoderma alcohol production industry by means of the food safety management system. The thcory basis is thus obtained for the improvement of product quality and safety and the promotion of market competition by conducting hazard analysis and determining nine critical control points. |
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| Keywords: | Glossy Ganoderma alcohol hazard analysis critical control point |
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