7 HACCP Principles were developed in 1989 by National Advisory Committee on Microbiological Criteria for Food (NACMCF 1989年,美国“食晶微生物标准顾问委员会”制定了 HACCP的7大重点 BESTGLOBAL
16 7 HACCP Principles were developed in 1989 by National Advisory Committee on Microbiological Criteria for Food (NACMCF) 1989年，美国“食品微生物标准顾 问委员会”制定了 HACCP的7大重点
7 Principles of HACCP 7大重点 o Conduct Hazard analysis identify control measures 进行危害分析并確定挫制措施 a Identify critical control points(CCP) 确定￡键挫制点 3 Establish Critical limits 建立矢键挫制限度 4 Monitor each CCP 对矢键控制点进行监挫 BESTGLOBAL
17 7 Principles of HACCP 7大重点 Conduct Hazard analysis & identify control measures 进行危害分析并確定控制措施 Identify critical control points (CCP) 确定关键控制点 Establish Critical limits 建立关键控制限度 Monitor each CCP 对关键控制点进行监控
7 Principles of HACCP 7大重点 continue 6 Establish corrective actions for critical limit deviations 建立纠错行动以对付键控制限度的偏差 6 Establish verification procedures 建立验证程序 Establish a record keeping system 建立文件保存体系 BESTGLOBAL
18 7 Principles of HACCP 7大重点continue Establish corrective actions for critical limit deviations 建立纠错行动以对付关键控制限度的偏差 Establish verification procedures 建立验证程序 Establish a record keeping system 建立文件保存体系