HACCP的五个基本原则 发布时间: 2004-09-15 17:50 点击:
HACCP的五个基本原则
The Five Basic Principles of HACCP
(1)HACCP是预防性的食品安全保证体系,但它不是一个孤立的体系,必须建筑在良好操作规范(GMP)和卫生标准操作程序(SSOP)的基础上。
(1) HACCP is a preventive food safety assurance system, but it is not an isolated system and must be built on the basis of good operating practices (GMP) and hygiene standard operating procedures (SSOP).
(2)每个HACCP计划都反映了某种食品加工方法的专一特性,其重点在于预防,设计上防止危害进入食品。
(2) Each HACCP plan reflects the specific characteristics of a certain food processing method, with a focus on prevention and design to prevent hazards from entering the food.
(3)HACCP不是零风险体系,但使食品生产最大限度趋近于"零缺陷"。可用于尽量减少食品安全危害的风险。
(3) HACCP is not a zero risk system, but it maximizes food production towards zero defects. Can be used to minimize the risk of food safety hazards.
(4)恰如其分的将食品安全的责任首先归于食品生产商及食品销售商。
(4) Properly placing the responsibility for food safety first and foremost on food producers and sellers.
(5)HACCP强调加工过程,需要工厂与政府的交流沟通。政府检验员通过确定危害是否正确的得到控制来验证工厂HACCP实施情况。
(5) HACCP emphasizes the processing process and requires communication between the factory and the government. Government inspectors verify the implementation of HACCP in factories by determining whether the hazards are properly controlled.
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