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HACCP体系是一个系统的、连续性的食品卫生预防和控制方法,通过对食品加工、运输以至销售整个过程中的各种危害进行分析和控制,从而保证食品达到安全水平。HACCP理论是不断发展和完善的。1999年食品法典委员会(CAC)在《食品卫生通则》附录《危害分析和关键控制点(HACCP)体系应用准则》
The HACCP system is a systematic and continuous approach to food hygiene prevention and control that ensures food safety through the analysis and control of hazards throughout the food processing, transportation, and marketing. HACCP theory is constantly developing and perfect. Codex Alimentarius Commission (CAC) 1999 Guidelines for the Application of the Hazard Analysis and Critical Control Point (HACCP) System appendix to the General Rules for Food Hygiene