摘要
HACCP是预防性食品安全管理体系,笔者基于HACCP的基本原理,通过对无公害生猪生产工艺的各个环节的危害分析,确定生产过程中的关键控制点(CCP),并确定关键限值(CL),以利于监控措施和纠偏措施的实施。
HACCP is a preventive management system of food safety. Based on its basic principles, to analyse the hazards from all links was to ensure the critical control point and the key limits in the production process, and it will be useful for the corrective measures and the control measures to be executed.
出处
《畜牧与饲料科学》
2009年第6期107-109,共3页
Animal Husbandry and Feed Science