| 引用本文： |
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周志权,温韬,吴保壮.HACCP在亚硫酸法白砂糖生产中的应用[J].广西科学院学报,2008,24(1):16-18. [点击复制]
- ZHOU Zhi-quan,WEN Tao,WU Bao-zhuang.Application of HACCP to the Manufacturing of Sugar by Sulphitation Process[J].Journal of Guangxi Academy of Sciences,2008,24(1):16-18. [点击复制]
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| 摘要: |
| 根据食品安全HACCP管理系统的原理,结合亚硫酸法生产白砂糖的工艺流程,分析亚硫酸法白砂糖生产过程中可能存在的危害因素,确立相应的HACCP关键控制点及判断依据,建立可操作的HACCP监控措施和纠偏措施,以及亚硫酸法白砂糖生产HACCP文件和记录,以规范白砂糖的生产管理,提高白砂糖产品的质量。 |
| 关键词: HACCP 白砂糖 亚硫酸法 |
| DOI： |
| 投稿时间：2007-07-05修订日期：2007-10-17 |
| 基金项目:广西自然科学基金项目(桂科自0447012)资助。 |
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| Application of HACCP to the Manufacturing of Sugar by Sulphitation Process |
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ZHOU Zhi-quan1, WEN Tao2, WU Bao-zhuang2
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| (1.The Institute of Standards and Technology of Guangxi, Nanning, Guangxi, 530022, China;2.National Supervision and Testing Center for Quality of Sugar Product, Nanning, Guangxi, 530022, China) |
| Abstract: |
| HACCP is an advanced managerial method, which can ensure food quality and safety. According to the principle of HACCP,and combining with the manufacturing of sugar by sulphitation process,this paper discusses the application of HACCP to the manufacturing of sugar by sulphitation process. |
| Key words: HACCP sugar sulphitation process |
