HACCP原理解析与实践专辑之一 浅谈HACCP原理及其应用发展  

The Principle and Application Development of HACCP

作　　者：李彦蓉[1] LI Yanrong(Chinese Academy of Inspection and Quarantine)

机构地区：[1]中国检验检疫科学研究院

出　　处：《中国食品安全》2024年第12期88-91,共4页CHINA FOOD SAFETY

基　　金：国家市场监督管理总局科技计划项目“中央厨房HACCP体系建立实施研究”(2023MK197)

摘　　要：危害分析与关键控制点(HACCP)是一种预防性食品安全控制手段,自美国最早将HACCP理念运用于太空食品安全以来,经过长足发展,HACCP逐渐成为在全球范围内被广泛认可的食品安全管理体系,在国家食品安全治理和全球食品贸易中发挥着重要作用。我国自20世纪90年代引入HACCP,经过不断推广,HACCP理念已经深入食品生产经营各项活动中,并在我国食品安全治理中发挥了重要作用。Hazard Analysis and Critical Control Points(HACCP)as a preventive food safety control method,Since the United States applied the HACCP concept to space food,HACCP has gradually become a globally recognized food safety management system,playing an important role in national food safety governance and global food trade.Since the introduction of HACCP in China,through continuous promotion and application,the HACCP concept has been deeply integrated into various activities of food production and operation,and will play an important role in the food safety management.

关 键 词：HACCP 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]