摘要
作者以熟肉制品HACCP体系的验证为例 ,详细地阐述了食品卫生监督机构对HACCP体系验证(即官方验证 )的重点内容 ,包括GMP、SSOP、HACCP三个方面。结合食品卫生专业 ,采样分析各个CCP的科学性和有效性 ,对整个HACCP体系作出评价。为食品卫生监督机构更好地适应监督工作的发展需要 ,提供技术支持和建议。
The verification of the HACCP system on cooked meet products has been used as an example to explain food hygiene inspection authority the key points for verifying HACCP system, including GMP, SSOP, and HACCP. All CCPs have been analyzed to test the scientific basis and effectiveness, with the whole HACCP system being evaluated accordingly. The study provided technical support and suggestions for food hygiene inspection authority to better their fitness for the development of inspection work. [
出处
《中国卫生监督杂志》
2005年第1期29-32,共4页
Chinese Journal of Health Inspection
基金
北京市卫生局预防医学基金项目
