| SPC与HACCP结合控制辣椒粉生产过程中微生物指标 |
| |
| 引用本文： | 陈昱.SPC与HACCP结合控制辣椒粉生产过程中微生物指标[J].天津科技,2014(6):26-28,32. |
| |
| 作者姓名： | 陈昱 |
| |
| 作者单位： | 天津顶益食品有限公司方便面事业研发中心,天津300456 |
| |
| 摘 要： | 阐述了食品安全的重要性,指出SPC和HACCP的概念,通过分析辣椒粉生产过程中的潜在危害,制定HACCP危害分析表,并通过统计过程SPC分析辣椒粉生产过程中的微生物管理。
|
| 关 键 词： | 食品安全 SPC HACCP 结合 微生物 |
On Combination of SPC and HACCP in Controlling Microbial Indicators of the Chili Powder Production Process |
| |
| CHEN Yu.On Combination of SPC and HACCP in Controlling Microbial Indicators of the Chili Powder Production Process[J].Tianjin Science & Technology,2014(6):26-28,32. |
| |
| Authors: | CHEN Yu |
| |
| Institution: | CHEN Yu (Instant Noodles Business R＆D Center, Tianjin TINGYI Food Co., Ltd., Tianjin 300456, China) |
| |
| Abstract: | The importance of food safety was expounded and the two phrases, SPC （Statistical Process Control）and HACCP （Hazard Analysis and Critical Control Point） were introduced. Through analysis of potential risks during the production of chili powder, a HACCP hazardous analytical statement was worked out and the microorganism management in the production process was further discussed via SPC. |
| |
| Keywords: | food safety SPC HACCP combination microorganism |
| 本文献已被 CNKI 维普 等数据库收录！ |
