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本文探讨借用国际通行的HACCP危害分析关键控制点的概念建立HCPs清真监控体系(Halal control points)。目的是通过增加这些控制点较好的进行质量控制检测,完善生产过程,生产出合乎标准的清真食品。在简要介绍了清真食品生产的相关规则和HCPs应用时应注意的主要问题后,举例介绍了HCPs的应用,以简单易懂的流程图表示。本文对从事食品研发、生产和从事清真食品贸易的专业人士提供了非常有价值的信息。
This article explores the concept of establishing HCPs Halal control points using the concepts of internationally accepted HACCP Hazard Analysis Critical Control Points. The purpose is to improve these processes and produce halal food to the standard through better control of quality control at these control points. After briefly introducing the relevant rules of halal food production and the main problems that should be noticed when applying HCPs, the application of HCPs is introduced as an example to illustrate the flow chart of HCPs. This article provides valuable information for professionals engaged in food research and development, production and trade in halal food.