摘要
HACCP系统是目前防止食物性中毒的最有效方法 ,而现有的大部分资料谈HACCP的原理较多。此文重点阐述了在学生营养餐企业中如何进行HACCP系统的规划和设计 ,通过实践活动来进一步阐明HACCP系统的重要性 。
The HACCP system is the most promising method in preventing food poisoning. There have already been substantial literatures focusing on HACCP principle. This paper highlighted the importance of HACCP by using an example in how to design and build such a system for companies in the field of student nourishment meal. Specific operational procedures were also discussed.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第12期87-90,109,共5页
Food and Fermentation Industries
