1)HACCP systemHACCP系统
1.Control on the HACCP system and the safety of the pickled vegetable’s production;HACCP系统与酱菜生产安全性的控制
2.This article analyzed the hazard of corn milk quality changes in the whole production process,identified the critical control point in all process, and established the HACCP system in the production of corn milk, drawed up HACCP work schedule, so improved the quality of products.建立了玉米乳饮料生产的HACCP系统,并制定出HACCP工作计划表。
3.This article based on the domestic research on HACCP system and linked with the characters of dietetic work of colleges and universities, the author works out a flow chart of food processing preliminarily;establishes five critical control po.在借鉴国内对HACCP系统已有研究的基础上,结合高校饮食工作的特点初步拟出高校饮食加工流程图,确定了食品采购、食品烹调加热、熟食容器餐具洗刷消毒、工作人员健康监督与洗手、剩饭剩菜的处理为饮食安全的5个关键控制点,制定了对关键控制点的控制系统、干预措施和纠偏办法,解决了HACCP系统用于实践必须先期解决的几个问题。
英文短句/例句
1.Study on the Application of HACCP System in Catering Trade;HACCP系统在餐饮业中的应用研究
2.APPLY HACCP SYSTEM TO ASSURE CUISINE SECURITY;应用HACCP系统保障餐饮产品安全
3.The HACCP system and ifs application in pumpkin acidophilus;HACCP系统在南瓜酸奶生产中的应用
4.Application of HACCP System in Restaurant Industry;浅析HACCP系统在餐饮业的应用
5.A Brief Discussion on HACCP System of Food Safety Producing;浅谈食品安全生产的HACCP系统
6.Application of HACCP System in Food Production;HACCP系统在食品生产中的应用
7.Application of HACCP in processing of grapefruit juiceHACCP系统在葡萄柚果汁生产中的应用
8.APPLICATION OF HACCP SYSTEM TO CONTROL QUALITY OF LOW-SUGAR ONION PRESERVED FRUITHACCP系统控制低糖洋葱果脯质量探讨
9.Application of HACCP system in rice cakes productionHACCP系统在年糕生产中的应用研究
10.Effectiveness Study of Dairy Products Security Controlling System Based on HACCP;基于HACCP系统的乳制品安全控制体系有效性研究
11.Production of Spirulina Yoghourt and Establishment of Haccp System;螺旋藻酸牛奶的研制及其HACCP系统的建立
12.Application of HACCP System in Production of Bottled Drinking Water;HACCP系统在瓶装饮用水生产中的应用研究
13.Study on Application of Hazard Analysis Critical Control Points on Liquid Dairy Products;HACCP系统在液态乳制品生产中的应用研究
14.The Practice and Exploration about HACCP System Applied to the Safety Management of Diet in Colleges and Universities;HACCP系统应用于高校饮食安全管理的探讨
15.Discuss on some issue of HACCP system established in food plants in China;对我国食品企业建立的HACCP系统常见问题的探讨
16.The Programming and Design of HACCP System for Student Nourishment Meal Enterprise;学生营养餐企业中HACCP系统的规划与设计
17.Application HACCP to Production of Bottled Purified Water for DrinkingHACCP系统在瓶(桶)装饮用纯净水生产中的应用
18.Application of HACCP System in Management of Juice Making in Catering IndustryHACCP系统在餐饮业现榨果蔬汁管理中的应用
相关短句/例句
the administrative system of HACCPHACCP管理系统
3)HACCP quality control systemHACCP质量控制系统
4)HACCP systemHACCP体系
1.Studies on the HACCP system of raw milk;原料乳生产中的HACCP体系研究
2.A Discussion on Speeding up HACCP System Construction for Aquatic Product Freezing and Processing Plant;加快水产冷冻加工企业HACCP体系建设的探讨
3.Use of the HACCP system in the quality control of nutritional meals in hospitals;HACCP体系在医院营养餐质量管理中的应用
5)HACCPHACCP体系
1.Application of HACCP in Hakka Yellow Rice Wine Production;HACCP体系在客家黄酒生产过程中的应用
2.Application of HACCP to a tin milk proceeding line;HACCP体系在罐装牛乳生产线中的实践
3.Zhejiang province small and medium enterprise realizing HACCP system s present situation and cost & gains analysis—investigation basing on Zhejiang province small and medium food enterprise;浙江省中小企业实施HACCP体系现状及成本收益分析——基于浙江省中小食品企业的调查
6)HACCP systemHACCP管理体系
1.HACCP system is a defending system of quality ,being adopted widely to assure quality in food industry.HACCP管理系统被世界各国认可作为一个预防性的食品安全监控系统,文章较系统阐述了HACCP管理体系的内容及其特点,分析了食品企业建立HACCP食品安全管理体系的基础及其有效运行的条件,同时介绍现代食品企业常用的HACCP体系自动控制软件,特别强调现代食品企业建立HACCP管理体系的必要性和现实意义。
2.Hazard of each working procedure is analyzed first,then the critical control points(CCP)as well as the corresponding critical limits are determined,finally HACCP system is developed.研究结果表明,速冻菜用大豆HACCP管理体系的关键控制点有3个,分别为原料验收、烫漂和金属探测,其目的是控制化学、生物、物理三类因素的危害。
延伸阅读
HACCP HACCP为食品行业提供一种系统保障食品安全的解决方案，识别、控制和改善流程中的风险点，降低企业风险，保证客户利益。HACCP，即"HazardAnalysisCriticalControlPoint"，简称HACCP，发音为[Hassip]，中文名称为危害分析和关键控制点。危害(Hazard)：可能引起伤害之事物。危害可分为生物性﹐化学性及物理性。(Thepotentialtoharm.Hazardscanbebiological,chemicalandphysical.)管制界限(Criticallimit)：为防止危害发生所设的标准。(Avaluewhichseparatesacceptabilityfromunacceptability.)管制点(ControlPoint,CP)：可控制生物性、物理性及化学性之一个点、步骤或程序(Anypoint,step,orprocedureatwhichbiological,physical,orchemicalfactorscanbecontrolled.)主要管制点(CriticalControlPoint,CCP)：为一个点、步骤或程序，若加以控制，则可预防、去除、或减低食品中安全危害至可接受之程度。(Apoint,steporprocedureatwhichcontrolcanbeappliedandafoodsafetyhazardcanbeprevented,eliminatedorreducedtoacceptablelevels.)矫正措施(CorrectiveAction)：当监测结果显示CCP失控时，所应采取的措施。(TheactionstobetakenwhentheresultsofmonitoringtheCCPindicatealossofcontrol.)监测(Monitor)：执行有计划的观察与测定，以评估CCP是否在控制之下。(ToconductaplannedsequenceofobservationsormeasurementstoassessaCCPisundercontrol.)
