[危害分析与关键控制点——确定关键控制点以确保食品安全的分析系统]
[HACCP--system of analysis to determine critical control points to assure food safety].
作者信息
Cwiek-Ludwicka K
机构信息
Zakład Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny w Warszawie.
出版信息
Rocz Panstw Zakl Hig. 1995;46(1):39-52.
PMID:7481503
Abstract
The philosophy and application of HACCP system in food processing, catering and food inspection to ensure food safety has been presented. The HACCP system stages were pointed out and explained. Also the advantageous and difficulties in implementation of HACCP system were presented.
摘要
介绍了危害分析与关键控制点（HACCP）体系在食品加工、餐饮及食品检验中确保食品安全的理念与应用。指出并解释了HACCP体系的各个阶段。还介绍了实施HACCP体系的优势与困难。
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