摘要
为了贯彻食品安全法,特把GB/T 22000-2006标准应用到消费人群较大的餐饮业,从餐饮企业"硬件"入手,运用危害分析关键控制点原理对供餐烹调食品进行危害分析,找出关键控制点,并制定危害分析关键控制点的计划,实施监控和纠偏,从而使食品卫生安全得到保障。
GB/T 22000-2006 was applied in catering enterprises which have many consumers,and starting with the"hardware"HACCP(Hazard Analysis and Critical Control Point) principles were applied to analyze the hazard in the cooking food process,find critical control points,plan HACCP,implement supervision and correction,and guarantee food hygiene and safety in order to carry out the Food Safety Law.
出处
《武汉生物工程学院学报》
2009年第3期173-176,共4页
Journal of Wuhan Bioengineering Institute
基金
武汉生物工程学院科研基金资助项目(200710)
