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HACCP(Hazard Analysis Critical Control Points——危害分析与关键控制点及标准)是以预防为主的食品安全管理体系。 食品工业的食品链(自原料生产、接收、加工、包装、储存、运输、销售)及食品的食用各个环节和过程都有可能存在生物的、化学的及物理的危害因素,应对这些危害存在的可能性及可能造成的危害的程度进行分析,确定其预防措施及必要的控制点和控制方法,并进行程序化控制,来消除危害或将危害降至可接受水平。
HACCP (Hazard Analysis Critical Control Points - Hazard Analysis Critical Control Points and Standards) is a prevention-based food safety management system. There are biological, chemical and physical hazards that may exist in the food industry’s food chain (from the production, receipt, processing, packaging, storage, transportation, marketing) of raw materials and the consumption of foodstuffs, in response to these hazards Possibilities and potential hazards, determine their precautionary measures and the necessary control points and control methods, and carry out programmatic controls to eliminate or reduce the hazards to an acceptable level.