潜在危害食品的研究进展  

The Research about Potentially Hazardous Foods

作　　者：王德静[1] 李磊[1] 周昇昇[2] 

机构地区：[1]河南牧业经济学院食品工程学院,河南郑州450044 [2]河南省疾病预防控制中心公共卫生所,河南郑州450016

出　　处：《食品研究与开发》2015年第19期191-194,共4页Food Research and Development

摘　　要：介绍潜在危害食品的发展历史以及美国、澳大利亚、加拿大和英国相关部门关于潜在危害食品的概念和法律法规,旨在对我国食品、餐饮行业中的潜在危害食品相关法律法规的制定以及食品加工操作规范的制定起到借鉴作用。This article described the history of the development of the American definition of potential hazards food, as well as the U.S. Food and Drug Administration, U.S. Department of Agriculture and the U.S. states on the potential hazards of food concepts and laws and regulations, and Australia, Canada, the United Kingdom,with the potential hazards food similar to the relevant laws and regulations, played a reference aimed at the formulation of relevant laws and regulations of China＇s food industry and catering industry ＂potentially hazardous food ＂ and food processing operations.

关 键 词：潜在危害食品 食品安全的时间和温度控制 非潜在危害食品 

分 类 号：TS201.6[轻工技术与工程—食品科学]