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| HACCP体系在绿色食品生产中的应用 | |
| 引用本文： | 何健南,孙瑶,崔佳欣.HACCP体系在绿色食品生产中的应用[J].黑龙江农业科学,2010(3):110-111. |
| 作者姓名： | 何健南 孙瑶 崔佳欣 |
| 作者单位： | 1. 黑龙江省农业科学院,黑龙江,哈尔滨,150086 2. 黑龙江出入境检验检疫局,黑龙江,哈尔滨,150000 3. 黑龙江省绿色食品发展中心,黑龙江,哈尔滨,15000 |
| 摘 要： | 绿色食品生产实行"从农田到餐桌"的全程质量控制,而不是简单地对最终产品的有害成分含量和卫生指标等进行检测。HACCP体系正是运用危害分析和确定关键控制点的方式,对食品生产的全过程进行监控。所以,在绿色食品的生产、供应、消费过程中应用HACCP管理体系,有利于从源头上控制有毒物质的残留,减少食源性疾病的发生。 |
| 关 键 词： | HACCP体系 绿色食品 质量控制 |
Application of HACCP System in Green Food Production |
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| HE Jian-nan,SUN Yao,CUI Jia-xin.Application of HACCP System in Green Food Production[J].Heilongjiang Agricultural Science,2010(3):110-111. | |
| Authors: | HE Jian-nan SUN Yao CUI Jia-xin |
| Abstract: | Green Food products produce with whole-some quality control, rather than simply testing the final product of the harmful ingredients and health indicators. HACCP system supervise the whole process of food production using hazard analysis and critical control points. So the application of HACCP system in green food production, supply, consumption was conducive to control from the source of the residues of toxic material and decreasing food borne illness. |
| Keywords: | HACCP system green food quality control |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |