HACCP - a practical approach to food safety.

摘要

This paper describes the 3 considerations involved in the basic approach to Hazard Analysis Critical Control Point (HACCP): (a) determination of hazards (biological, chemical, physical); (b) identification of Critical Control Points (CCP) required controlling those hazards; (c) establishment of procedures for monitoring CCP. The concepts and some of the aspects involve in HACCP are reviewed: the proactive food safety management system; focus on prevention; systemic identification of hazards; institutes measures to control hazards; minimize risk and maximized food safety. The use, benefits and principles of HACCP are discussed..