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本研究探讨了危害分析与关键控制点(HACCP)在幼儿葡萄糖调配中的应用,对调配工艺进行了危害分析,确定了关键控制点(CCP)及其关键限值,并建立了检测体系和纠错措施等,将生产过程中的危害降到最低,有效保证产品质量和安全。
This study explored the application of hazard analysis and critical control points (HACCP) in young children’s glucose deployment, conducted hazard analysis on the deployment process, determined the critical control points (CCPs) and their critical limits, and established a system of detection and correction Wrong measures, etc., will minimize the hazards in the production process, effectively ensure product quality and safety.