According to the principles of HACCP, adding with the technique of orig inal flavor bread shrimp,this text carries through the hazard analysis, ascertai ned the critical control points during the processing, and adopted some proper m easures in order to improve the hygienic quality.
根据HACCP的原理,结合原味面包虾的生产工艺,进行危害分析和确定工艺流程中的关键控制点,并采取适宜措施,以改善原味面包虾的食用安全性。
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