摘要
食品安全管理体系及其安全生产组织是食品生产企业安全生产的前提,对ISO 22000:2005《食品安全管理体系食品链中各类组织的要求》在黄酒企业的生产应用及其关键环节进行了分析,并对前提方案(PRP)和操作性前提方案(OPRP)、黄酒产品生产过程的危害工作单元、黄酒HACCP计划表进行了详细分析。
Food safety management system and its safety production organization are the prerequisite for safety production of food-manufacturing enterprises. In this study, the application of ISO22000 in yellow rice wine-making enterprises and its key procedures were analyzed. PRP, OPRP, hazard working units in the production process of yellow rice wine, and yellow rice wine HACCP schedules were also analyzed in details. （Tran. by YUE Yang）
出处
《酿酒科技》
2011年第5期130-134,共5页
Liquor-Making Science & Technology
关键词
黄酒生产企业
食品安全管理体系
应用
yellow rice wine-making enterprise
food safety management system
application
