摘要
HACCP体系是建立在对显性危害和潜在危害全面分析、正确识别基础之上,我国宠物食品建立HAC-CP体系在对危害做全面分析时应考虑风流因素和致病菌及其毒素的特点。
The HACCP system was built on the basis of correct recognition and comprehensive analy-sis of the dominant and potential hazards. In China, airflow factors, pathogenic bacteria and the character-istics of their toxins needed to be considered in application of HACCP system in pet food.
出处
《肉类工业》
2013年第1期36-38,共3页
Meat Industry
