HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
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DOI：
10.2307/1243301
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发表时间：
1996-08
影响因子：
4.2
通讯作者：
L. Unnevehr;H. Jensen
中科院分区：
文献类型：
--
作者：
L. Unnevehr;H. Jensen
危害分析关键控制点（HACCP）是为了提高食品安全法规对肉制品质量控制的效率而发展起来的。HACCP法规是由工业工程师制定的一套编纂原则，用于预防食品中的致病性微生物食源性污染。HACCP通过改善卫生、食品生产和制造标准，加强肉类检验系统的安全和控制程序。
The Hazard Analysis Critical Control Point (HACCP) was developed to improve the efficiency of food safety regulations for the quality control of meat products. HACCP regulations is a set of codified principles that was developed by industrial engineers for the prevention of pathogenic microbial food-borne contamination in food products. The HACCP enhances the safety and control procedures of the meat inspection system by improving sanitation, food production and manufacturing standards.