Hazard Analysis and Critical Control Point (HACCP) history and conceptual overview
Hazard Analysis and Critical Control Point (HACCP) history and conceptual overview
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DOI：
10.1111/0272-4332.00038
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发表时间：
2002-06-01
期刊：
影响因子：
3.8
通讯作者：
Schlosser, W
中科院分区：
文献类型：
--
作者：
Hulebak, KL;Schlosser, W
危害分析和关键控制点（HACCP）的概念是一个系统，通过对生产过程的全面分析，识别生产设施中可能发生的所有危害，识别过程中可能将这些危害引入产品并因此应加以控制的关键点，在这些点建立关键控制限值，验证这些规定的步骤，以及加工企业和监管机构通过HACCP计划监测过程控制效果的方法。回顾了HACCP的发展历史，并介绍了HACCP的实际应用实例。
The concept of Hazard Analysis and Critical Control Point (HACCP) is a system that enables the production of safe meat and poultry products through the thorough analysis of production processes, identification of all hazards that are likely to occur in the production establishment, the identification of critical points in the process at which these hazards may be introduced into product and therefore should be controlled, the establishment of critical limits for control at those points, the verification of these prescribed steps, and the methods by which the processing establishment and the regulatory authority can monitor how well process control through the HACCP plan is working. The history of the development of HACCP is reviewed, and examples of practical applications of HACCP are described.