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HACCP(危害分析关键控制点Hazard Analysis Critical ControlPoint的简称)作为一种科学的、系统的方法,应用在从初级生产至最终消费过程中,通过对特定危害及其控制措施进行确定和评价,从而确保食品的安全。HACCP在国际上被认为是控制由食品引起疾病的最经济的方法,并就此获得FAO/
HACCP (Short for Hazard Analysis Critical ControlPoint) is a scientific, systematic method used to ensure that specific hazards and their control measures are identified and evaluated from primary production to final consumption Food safety. HACCP is internationally recognized as the most economical way to control food-borne diseases and is the recipient of the FAO /