摘要
绿色食品生产实行"从农田到餐桌"的全程质量控制,而不是简单地对最终产品的有害成分含量和卫生指标等进行检测。HACCP体系正是运用危害分析和确定关键控制点的方式,对食品生产的全过程进行监控。所以,在绿色食品的生产、供应、消费过程中应用HACCP管理体系,有利于从源头上控制有毒物质的残留,减少食源性疾病的发生。
Green Food products produce with Whole-some quality control, rather than simply testing the final product of the harmful ingredients and health indicators. HACCP system supervise the whole process of food production using hazard analysis and critical control points. So the application of HACCP system in green food production, supply, consumption was conducive to control from the source of the residues of toxic material and decreasing food borne illness.
出处
《黑龙江农业科学》
2010年第3期110-111,共2页
Heilongjiang Agricultural Sciences
