https://scholars.lib.ntu.edu.tw/handle/123456789/413445
標題: | The implementation of HACCP management system in a chocolate ice cream plant | 作者: | Lu J. Pua X.-H. Liu C.-T. Chang C.-L. CHI-TE LIU KUAN-CHEN CHENG |
關鍵字: | Chocolate;Food safety;HACCP;Ice cream | 公開日期: | 2014 | 卷: | 22 | 期: | 3 | 起(迄)頁: | 391-398 | 來源出版物: | Journal of Food and Drug Analysis | 摘要: | To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level. ? 2013, Food and Drug Administration, Taiwan. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413445 | ISSN: | 10219498 | DOI: | 10.1016/j.jfda.2013.09.049 https://www.scopus.com/inward/record.uri?eid=2-s2.0-84908356884&doi=10.1016%2fj.jfda.2013.09.049&partnerID=40&md5=36cf73d26c623210b195ff9f666eae62 |
顯示於: | 生物科技研究所 |
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1-s2.0-S1021949813001257-main.pdf | open access | 784.71 kB | Adobe PDF | 檢視/開啟 |
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