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HACCP(hazard analysis critical control points),即危害分析和关键控制点,是对可能发生的食品生产加工环节中的危害进行评诂,进而采取控制的一种预防性食品安全控制体系。世界卫生组织(WHO)和国际食品微生物学检验委员会(ICMSF)指出,HACCP体系比传统的卫生控制方式更稳定可靠
HACCP (Hazard Analysis Critical Control Points), a hazard analysis and critical control point, is a preventive food safety control system that evaluates the hazards that may occur during the production and processing of foods and then controls them. The World Health Organization (WHO) and the International Commission on Microbiological Examination (ICMSF) point out that the HACCP system is more stable and reliable than the traditional methods of hygienic control