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本文对基层卫生防疫站普遍存在的问题之一,人少任务重,监督不过来,提出了一个科学管理方法,即经过调查,按一定标准,将食品企业划分为几类,实行重点监督,这个方法与国外食品企业管理中的HACCP制(危险分析与关键控制环节)基本一致,而在国外,这是由WHO推荐认为是成熟的经验。
This article on the grass-roots health and epidemic prevention station one of the common problems, fewer tasks, supervision, however, came up with a scientific management approach, that is, after investigation, according to certain standards, the food enterprises will be divided into several categories, the implementation of key supervision, this The method is basically consistent with the HACCP system (risk analysis and key control) in the management of foreign food enterprises, while in other countries, it is a mature experience recommended by the WHO.