详细介绍了在矿泉水生产工艺的各工序中如何进行危害分析以及如何确定关键控制点的方法。
It's elaborated how to conduct hazard analysis and confirm critical control points for all the processes in the production of mineral water.
在GMP的基础上，通过危害分析，确定黄豆浸泡、高温加热、超高温灭菌、包装、冷藏为关键控制点。
On the basis of the GMP and hazard analysis, the soybean soaking, high temperature heating, super high temperature sterilization, packing and cold storage were determined as the critical points.
通过对肉制品加工中原料和加工工艺流程中微生物消长情况的研究，确定了相应的关键控制点，延长了产品的保质期。
By investigating the microbial diminution and growth in meat-product processing, we determine the corresponding critical control points and control limit to extend its shelf life.
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