Development of Hazard Analysis by Critical Control Points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [Review]

Ropkins K; Ferguson A; Beck AJ

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Development of Hazard Analysis by Critical Control Points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [Review]

机译：通过关键控制点（HACCP）程序进行危害分析，以控制生食商品农业生产中的有机化学危害[评论]

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Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards in the food chain. Effective HACCP requires the consideration of all chemical, microbiological, and physical hazards. However, current procedures focus primarily on microbiological and physical hazards, while chemical aspects of HACCP have received relatively little attention. In this article we discuss the application of HACCP to organic chemical contaminants and the problems that are likely to be encountered in agriculture. We also present generic templates for the development of organic chemical contaminant HACCP procedures for selected raw food commodities, that is, cereal crops, raw meats, and milk.

机译：通过关键控制点进行危害分析（HACCP）是识别，评估和控制食物链中危害的系统方法。有效的HACCP需要考虑所有化学，微生物和物理危害。但是，当前的程序主要集中在微生物和物理危害上，而HACCP的化学方面受到的关注相对较少。在本文中，我们讨论了HACCP在有机化学污染物中的应用以及农业中可能遇到的问题。我们还提供了通用模板，用于开发针对某些原始食品（即谷物，生肉和牛奶）的有机化学污染物HACCP程序。

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《Critical Reviews in Food Science and Nutrition》 |2003年第3期|共30页
作者
Ropkins K; Ferguson A; Beck AJ;
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正文语种 eng
中图分类食品工业;
关键词
Hazard analysis by critical control points; Haccp; Organic chemicals; Risk analysis; Safety; Meat; Industry; Contaminants; Consumption; Management; Residues;

机译：通过关键控制点进行危害分析;Haccp;有机化学品;风险分析;安全性;肉类;工业;污染物;消费;管理;残留;

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1. Development of Hazard Analysis by Critical Control Points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [Review] [J] . Ropkins K, Ferguson A, Beck AJ Critical Reviews in Food Science and Nutrition . 2003,第3期

机译：通过关键控制点（HACCP）程序进行危害分析，以控制生食商品农业生产中的有机化学危害[评论]
2. Application of hazard analysis critical control points (HACCP) to organic chemical contaminants in food [Review] [J] . Ropkins K, Beck AJ Critical Reviews in Food Science and Nutrition . 2002,第2期

机译：危害分析关键控制点（HACCP）在食品中有机化学污染物中的应用[综述]
3. Designing food safety standards in beef jerky production process with the application of hazard analysis critical control point (HACCP) [J] . Nutrition & Food Science . 2020,第2期

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4. Development of Hazard Analysis and Critical Control Point (HACCP) System in the Food Industry of China [C] . Qian He, Wang Heya, Sun Dinhong, International Conference on Food Science and Technology(ICFST) vol.1; 20031022-24; Wuxi(CN) . 2003

机译：中国食品工业中危害分析和关键控制点（HACCP）系统的开发
5. Implementation and microbial verification of HACCP (Hazard Analysis and Critical Control Point) systems and HACCP intervention methods in meat processing establishments for the reduction of foodborne pathogens. [D] . Dormedy, Erin Stafford. 1999

机译：在肉类加工企业中减少危害食源性病原体的HACCP（危害分析和关键控制点）系统和HACCP干预方法的实施和微生物验证。
6. Policy on Hazard Analysis and Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi Ghana [O] . Peter Agyei-Baffour, Kofi Boateng Sekyere, Ernestine Akosua Addy 2013

机译：危害分析和关键控制点（HACCP）政策以及对食物制备指南的遵守：加纳库马西食品服务利益相关者的横断面调查
7. Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [O] . Ropkins K., Ferguson A., Beck A.J. 2003

机译：制定危害分析和关键控制点（HaCCp）程序，以控制生食食品农业生产中的有机化学危害
8. Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems(Final Rule). Appendix E. FSIS Sample Collection Guidelines and Procedure for Isolation and Identification of Salmonella from Raw Meat and Poultry Products [R] . 1996

机译：病原体减少：危害分析和关键控制点（HaCCp）系统（最终规则）。附录E. FsIs样品采集指南和程序，用于分离和鉴定生肉和家禽产品中的沙门氏菌

Development of Hazard Analysis by Critical Control Points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [Review]

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