摘要
HACCP是对食品生产过程进行鉴别评价和控制的一种系统方法,是迄今为止控制食源性危害最经济、最有效的手段。文章基于对北京市食品业的调查数据,对我国食品企业实施HACCP管理体系的现状及实施的障碍因素进行了分析,提出了该管理体系在我国推广的政策建议。
HACCP is a systemic method for recognizing, evaluating and controlling food producing process, which is regarded as the most economic and effective way for controlling foodborne harm. Based on the survey data of food industry in Beijing, this paper analyzes the actuality and obstruction of Chinese food enterprises when they adopt HACCP, and provides some advice for spreading this management system.
出处
《世界标准化与质量管理》
CSSCI
2008年第1期4-9,共6页
World Standardization & Quality Management
基金
国家自然科学基金资助(项目批准号:70573117)
