文章基本信息

标题：Hazard Analysis and Critical Control Points System and its Applications in the Food Quality Control
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作者：Dilek Boyacıoğlu
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：5
出版社：Association of Food Technology, Turkey
摘要：Hazard Analysis and Critical Control Points (HACCP) system aims to produce food by controlling the dangers inherent in any food process and determining the steps that are necessary to minimize the risks. The advantages of the HACCP approach are the highly secure process control, decreases in test frequencies, and savings in labor and sources.