安徽农业科学2012，Vol.40Issue(23)：11843-11845,3.
基于HACCP构建食品企业质量管理体系
Research of Food Quality Safety Control System Based on HACCP
摘要
Abstract
The application of Hazard Analysis and Critical Control Point (HACCP) quality control system improved the quality safety management system of food industry. The HACCP system included the analysis of production hazards,the critical control points,the records and evaluation of system files,etc.. The potential hazards included ecological hazards,chemical hazards and physical hazards. With a case study of clenbuterol in Shuanghui meat and melamine in Sanlu milk powder,it was illustrated that the critical control points included the quality of materials,the control of processing process and the deter mination of each quality index,etc. ,the importance of government supervision was analyzed. Only under the dual action of government supervision and HACCP could the customers be provided with safe foods.关键词
危害分析和关键控制点(HACCP)/生产危害分析/关键控制点/系统档案记录及评估Key words
Hazard Analysis and Critical Control Point (HACCP)/ Hazard analysis/ Key control point/ Records and evaluation of system files分类
农业科技引用本文复制引用
廖金燕,王锡耀,秦学礼,傅祝萍,夏天,王文青..基于HACCP构建食品企业质量管理体系[J].安徽农业科学,2012,40(23):11843-11845,3.基金项目
浙江省商业经济学会立项课题(2012SJYB28). （2012SJYB28）
