质量管理体系，提高蘑菇酪乳生产的质量和效率

IF 1.7 Q3 MANAGEMENT

World Journal of Entrepreneurship Management and Sustainable Development Pub Date : 2021-12-01 DOI:10.54989/msd-2021-0018

O. Popa, A. Constantinescu

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引用次数: 0

摘要

为了获得安全和高质量的乳制品，发酵乳制品加工商实施和维护基于HACCP原则的程序，这是基于系统性的风险方法和纠正措施，以消除与食品安全相关的任何潜在风险。本研究的目的是利用工具分析危害，风险评估和确定关键控制点的生产过程中的酪乳与蘑菇作为一种创新产品。基于HACCP概念的发酵乳制品安全控制体系，涉及对风险和纠正措施的系统性方法，以消除与食品安全相关的任何潜在风险。

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QUALITY MANAGEMENT SYSTEM TO IMPROVE THE QUALITY AND EFFICIENCY OF THE PRODUCTION OF BUTTERMILK WITH MUSHROOMS

In order to obtain safe and high quality dairy products, fermented dairy processors implement and maintain procedures based on HACCP principles, which are based on a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety. The aim of this study was to use tools to analyze hazard, risk assessment and determine critical control points during the production process of buttermilk with mushrooms as an innovative product. The safety control system for fermented dairy products based on HACCP concepts, involves a systemic approach to risks and corrective measures to eliminate any potential risk associated with food safety.

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来源期刊

World Journal of Entrepreneurship Management and Sustainable Development MANAGEMENT-

CiteScore

4.20

自引率

0.00%

发文量