烤鸡腿肉生产加工过程HACCP体系模式的建立

摘要

运用HACCP管理体系的基本原理分析烤鸡腿肉加工工艺中潜在的危害及控制措施,确定了关键控制点,建立了HACCP质量管理体系.%Basic principles of HACCP(Hazard analysis and Critical Control Point)quality control system were applied to analyze the potential hazard and control measures in the processing of barbecued chicken leg,the critical control points were determined,and a HACCP quality control system was established.