西華大學(xué)本科畢業(yè)論文

1、目錄摘要........................................................................................................................1引言.............................................................................................

2、...........................31HACCP系統(tǒng)概述......................................................................................................31.1HACCP的定義....................................................................

3、.............................31.2HACCP的組成................................................................................................41.3HACCP的特點(diǎn).......................................................................

4、.........................41.4HACCP的發(fā)展及應(yīng)用概況............................................................................51.5HACCP的優(yōu)越性.........................................................................................

5、...51.6實(shí)施HACCP認(rèn)證的益處...............................................................................62HACCP在食品生產(chǎn)過程中的應(yīng)用..........................................................................62.1HACCP體系實(shí)施基礎(chǔ)...............

6、.....................................................................72.2HACCP的應(yīng)用現(xiàn)狀........................................................................................82.2.1用于控制食品原料質(zhì)量.................................

7、........................................82.2.2食品生產(chǎn)中的應(yīng)用.................................................................................82.2.3產(chǎn)品流通分配中的應(yīng)用.....................................................................

8、.102.2.4餐飲業(yè)中的應(yīng)用...................................................................................102.2.5家庭中的應(yīng)用......................................................................................112.3HACCP在實(shí)際應(yīng)用中確定關(guān)鍵控制點(diǎn)

9、應(yīng)注意的問題............................112.3.1肉類食品..............................................................................................112.3.2膨化食品......................................................................

10、........................112.3.3果汁、奶飲料......................................................................................112.3.4醬油食醋......................................................................................

11、........112.3.5小麥粉..................................................................................................112.3.6方便面..............................................................................................

12、....122.3.7速凍面米食品......................................................................................122.4食品工廠進(jìn)行HACCP體系控制實(shí)例.........................................................123HACCP應(yīng)用展望..........................

13、..........................................................................14西華大學(xué)本科畢業(yè)論文西華大學(xué)本科畢業(yè)論文1摘要本文介紹了HACCP體系的基本概論，包括HACCP的定義、組成、特點(diǎn)等。綜述了HACCP體系在食品生產(chǎn)過程中的應(yīng)用以及各類食品在關(guān)鍵點(diǎn)控制中應(yīng)注意的問題，并介紹了HACCP體系在食品生產(chǎn)領(lǐng)域應(yīng)用的進(jìn)展和發(fā)展趨勢。關(guān)鍵詞：關(guān)鍵詞：HACCP關(guān)鍵