HACCP PLAN DEVELOPMENT AND ASSESSMENT: A REVIEW
作者： B.P. QUINN , N.G. MARRIOTT
DOI: 10.1111/J.1745-4573.2002.TB00339.X
关键词: Sanitation Standard Operating Procedures 、 Product (category theory) 、 Hazard analysis and critical control points 、 Food safety 、 Risk analysis (engineering) 、 Food supply 、 Plan (drawing) 、 Computer science
摘要: Hazard Analysis and Critical Control Points (HACCP) is a food safety preventive program designed to assure consumers of safe supply. Preventive measures adopted for this concept are intended reduce the need microbial testing after processing. HACCP plans with incorporation good manufacturing practices as guide develop sanitation standard operating procedures. Seven principles followed. The use preshipment review ensures that plan has been executed. assessment needed determine if product manufactured consistently. It includes manual on-site verification implemented properly. helps manufacturer sound system, appropriate knowledge support programs maintain plan.
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