无公害蔬菜生产全程质量监控中的HACCP体系

HACCP System for Complete Quality Supervision in Producing of Pollution-free Vegetables

介绍了食品危害分析与关键控制点体系(HACCP)。该研究对无公害蔬菜生产、供应、消费全过程中可能造成潜在危害的各个环节进行了分析,找出了生产基地选择、选种和播种、田间管理、收获(整理)、出基地检验、入超市检验6个关键控制点,探讨了在中国无公害蔬菜生产全程质量监控中建立HACCP的方法。

Hazard analysis critical control point（ HACCP）was introduced. All potential hazardous factors in complete progress of pollution-free vegetables producing, supplying, and consumption were analyzed. Six critical control points （CCPs） ：place selection, seed selection and seeding, field management, harvest, inspection for exit and inspection for entering supermarkets were observed. And the way to set up HACCP in the vegetable manufacturers and supermarkets in China was discussed.