危害性分析关键控制点（ＨＡＣＣＰ）是指识别，评价和控制危害的一种系统方法［１］。它作为危险性分析应用于食品微生物方面，对预防和控制微生物学因素食物中毒起到了很好作用。但至今它应用于食品理化方面的例子所见报道甚少。为避免因不必要因素造成资源浪费又有效保... Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identifying, assessing and controlling hazards [1]. It is used as a hazard analysis in food micro-organisms and plays a good role in preventing and controlling microbiological factors from food poisoning. However, little has been reported so far about its application to the physical and chemical aspects of food. In order to avoid waste of resources due to unnecessary factors and effective security ...