食醋生产过程中ISO 22000的建立

Establishment of ISO 22000 Systems on Vinegar Production

研究和探讨了食醋生产过程中食品安全管理体系的建立,对产品进行了危害分析并制定了HACCP计划,通过操作性前提方案(OPRP(s))与关键控制点(CCPs)的建立,来降低产品危害到可接受水平,以提高食醋的质量和安全性。

Establishment of ISO 22000 systems on vinegar production is investigated and discussed.Hazard analysis and the HACCP plan are established,operational prerequisite program and critical control points are established to reduce the hazard and to improve quality and safety of vinegar.