The Hazard Analysis Critical Control Point (HACCP)
concept was developed in the early 1970s as a system to
assure food safety. The basic principles underlying the
concept were not new, but its introduction signalled a
shift in emphasis from end-product testing to preventive
control of critical aspects of the food chain from “farm to
fork”. HACCP is based on the recognition that
manufacturers are responsible for determining the
critical aspects of producing safe foods. It helps food
manufacturers to improve the efficiency of control by
providing a disciplined, systematic approach to the
procedures for assuring food safety. It offers food
inspectors the opportunity to obtain a more complete
and accurate picture of a process and its control measures
for an extended period of time. As such, it plays an
important role in facilitating the international trade in
food as governed by the WTO/SPS agreement.
评分
评分
评分
评分
本站所有内容均为互联网搜索引擎提供的公开搜索信息,本站不存储任何数据与内容,任何内容与数据均与本站无关,如有需要请联系相关搜索引擎包括但不限于百度,google,bing,sogou 等
© 2025 book.wenda123.org All Rights Reserved. 图书目录大全 版权所有