应用HACCP理念建立食品辐照企业GIP管理体系的探讨

A DISCUSSLON ON ESTABLISHMENT OF GIP MANAGEMENT SYSTEM FOR FOOD IRRADIATION FACILITIES

本文应用HACCP基本理念分析了食品辐照加工过程存在的危害因素及质量控制的关键控制点。深入探讨了建立食品辐照加工企业GIP管理体系的原则和方法。

This article analyses the hazard factors and selects Critical Control Point (CCP) for food irradiation process (including staff, facilities and processing) using HACCP version. The principles and method of GIP system for food irradiation plant are also discussed.