?13部分 密封容器包装低酸性食品的加热杀菋/div>
113.3 密封容器包装低酸性食品的加热杀菌的定义(Definitions(br />
113.5 现行良好生产操作规程(Current good manufacturing practice(/a>
113.10 低酸性食品操作人员(Personnel(/a>
113.40 低酸性食品设备和操作规程(Equipment and procedures(/a>
修订低酸性食品设备和操作规程(Equipment and procedures(/a>
113.60 低酸性食品的容器(罐)(Containers(/a>
修订低酸性食品的容器(罐)(Containers(/a>
113.81 低酸性食品产品预加工(Product preparation(/a>
113.83 制定加热杀菌工艺规程(Establishing scheduled processes(/a>
修订加热杀菌工艺规程(Establishing scheduled processes(/a>
113.87 加热杀菌车间内的操作(Operations in the thermal processing room(/a>
修订加热杀菌车间内的操作(Operations in the thermal processing room(/a>
113.89 在杀菌、排气或关键因素控制中的偏差(Deviations in processing, venting, or control of critical factors(/a>
113.100 杀菌过程和生产记录(Processing and production records(/a>
修订杀菌过程和生产记录(Processing and production records(/a>
?14 酸化食品
114.3 酸化食品定义(Definitions of acid foods(/a>
114.5 现行良好生产操作规程(Current good manufacturing practice(/a>
114.10 酸化食品操作人员(Personnel(/a>
114.80 酸化食品加工(杀菌)和控制(Processes and controls(/a>
114.83 酸化食品工艺规程的制订(Establishing scheduled processes(/a>
114.89 偏离酸化食品工艺规程(Deviations from scheduled processes(/a>
114.90 测定酸化食品酸度的方法(Methodology(/a>
114.100 酸化食品的记录(Records(/a>
113.3 密封容器包装低酸性食品的加热杀菌的定义(Definitions(br />
113.5 现行良好生产操作规程(Current good manufacturing practice(/a>
113.10 低酸性食品操作人员(Personnel(/a>
113.40 低酸性食品设备和操作规程(Equipment and procedures(/a>
修订低酸性食品设备和操作规程(Equipment and procedures(/a>
113.60 低酸性食品的容器(罐)(Containers(/a>
修订低酸性食品的容器(罐)(Containers(/a>
113.81 低酸性食品产品预加工(Product preparation(/a>
113.83 制定加热杀菌工艺规程(Establishing scheduled processes(/a>
修订加热杀菌工艺规程(Establishing scheduled processes(/a>
113.87 加热杀菌车间内的操作(Operations in the thermal processing room(/a>
修订加热杀菌车间内的操作(Operations in the thermal processing room(/a>
113.89 在杀菌、排气或关键因素控制中的偏差(Deviations in processing, venting, or control of critical factors(/a>
113.100 杀菌过程和生产记录(Processing and production records(/a>
修订杀菌过程和生产记录(Processing and production records(/a>
?14 酸化食品
114.3 酸化食品定义(Definitions of acid foods(/a>
114.5 现行良好生产操作规程(Current good manufacturing practice(/a>
114.10 酸化食品操作人员(Personnel(/a>
114.80 酸化食品加工(杀菌)和控制(Processes and controls(/a>
114.83 酸化食品工艺规程的制订(Establishing scheduled processes(/a>
114.89 偏离酸化食品工艺规程(Deviations from scheduled processes(/a>
114.90 测定酸化食品酸度的方法(Methodology(/a>
114.100 酸化食品的记录(Records(/a>
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