Barriers to the adoption of good hygiene practice by small and medium sized food manufacturers

Spencer J Henson; Georgina C Holt; RObert Shaw

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Barriers to the adoption of good hygiene practice by small and medium sized food manufacturers

机译：中小型食品制造商采用良好卫生习惯的障碍

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Hygiene standards in food businesses have received a great deal of attention in recent years, following the introduction of a 'due diligence' defence that requires persons handling food to take 'all reasonable precautions' to ensure safety of the product (Section 21, The Food Safety Act 1990). In particular, the implementation of HACCP as a means to identify and control hazards in food manufacture has been advocated by all major committees.

机译：近年来，随着“尽职调查”防御措施的引入，食品企业中的卫生标准受到了广泛关注，该措施要求处理食品的人员采取“一切合理的预防措施”以确保产品的安全（《食品》第21条）。 1990年《安全法》）。特别是，所有主要委员会都倡导将HACCP实施为识别和控制食品制造中危害的手段。

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来源
《International Food Safety News》 |2000年第2期|共3页
作者
Spencer J Henson; Georgina C Holt; RObert Shaw;
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原文格式 PDF
正文语种 eng
中图分类营养卫生、食品卫生;
关键词
hygiene standards; food; safety; HACCP; food manufacture;

机译：卫生标准;食品;安全性;HACCP;食品制造;

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1. Barriers to the adoption of good hygiene practice by small and medium sized food manufacturers [J] . Spencer J Henson, Georgina C Holt, RObert Shaw International Food Safety News . 2000,第1a2期

机译：中小型食品制造商采用良好卫生习惯的障碍
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Barriers to the adoption of good hygiene practice by small and medium sized food manufacturers

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