摘 要：为了保证糕点类食品的安全性，分析了其生产流程中可能存在的危害，应用HACCP体系确定了关键控制点，并制定了相应的关键限值和预防措施，建立了监控方法。在糕点类食品的生产过程中引入HACCP系统，可使产品加工中的危害因素降低到最低程度，从而扩大其市场，推动食品企业的健康发展。
关键词：糕点类食品； 危害分析关键控制点（HACCP）； 关键控制点（CCP）； 控制措施
Abstract：In order to ensure the safety of the pastry food, and analyzes the production process with the possible harm, the application of the hazard analysis critical control point (HACCP) system to determine control points, and formulated relevant key limits and the prevention measures, and established the monitoring method. In pastry food production process HACCP system introduced, can make the product processing of hazard factors reduced to the minimum degree, in order to expand its market, and promote the healthy development of food enterprise.
Key words: Pastry food; Hazard analysis critical control point (HACCP); Critical control point(CCP); Control measures
提示：本站支持手机（IOS，Android）下载论文，如果手机下载不知道存哪或打不开，可以用电脑下载，不会重复扣费
