Application Progress in Control Techniques of Pollution-free in Aquatic Animals Disease

Scientific Utilization of Fertilizer Required for Agriculture Product without environmental pollution

无公害农产品需要科学用肥

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Programming and Application of Producing Area Environmental GIS for Nuisance Free Agricultural Products

基于GIS的无公害农产品产地环境信息系统构与应用

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The Key Technology Factors of Producing Nuisanceless Biluochun Tea with High Quality

生产优质无公害碧螺春茶的关键技术要素

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Study on Producing Innocuous Vegetable and Fruit with Methane Fermentative Residues

沼气发酵残留物在无公害水果蔬菜生产中的研究

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This article expounds the influence of environment on green food, organic food and non-pollution food.

环境对绿色食品、有机食品和无公害食品具有影响，加入WTO后面临着发展机遇与挑战。

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A Study on Non-polluted Storage of the Red Globe Grape by Propolis and the Application of HACCP System

红提葡萄蜂胶无公害保鲜和HACCP体系应用的研究

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HACCP System for Complete Quality Supervision in Producing of Pollution-free Vegetables

无公害蔬菜生产全程质量监控中的HACCP体系

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Establishment of Production Base of Non-polluted Tea and its Management Technology

无公害茶叶生产基地的建立及其栽培管理技术

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A Study on Trace Elements and Nutrients in Nuisanceless Vegetable

无公害蔬菜中微量元素及营养成分的研究

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Simultaneous Detection of Common Food-borne Bacterial Pathogens in Innocuous Poultry and Seafood by Multiplex PCR Assay

多重PCR检测无公害畜禽肉和水产品中4种致病菌

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Influence Factors of Consumer Purchasing Decision about Pollution-free Produce in Shanghai

上海市居民无公害食品消费行为影响因素分析

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The system of quality control which has been accepted internationally has been introduced in brief and mainly discussed the application of HACCP ( Hazard Analysis and Critical Control Point) system in milk beverage production.

本文简单介绍目前世界公认的几种食品生产质量管理体系及其相互关系，着重探讨了危害分析和关键控制点安全质量保证体系在含乳饮料中的应用。

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METHODS By using the method of hazard analysis critical control point ( HACCP), the preventive health inspection, identification of hazardous factors, establishment of critical control points, sanitary standard and control countermeasures for sanitary quality were carried out in bathhouse.

方法运用危害分析关键控制点（HACCP）对公共洗浴业进行预防性卫生监督管理，判定危害因素，确定卫生质量关键控制点、控制标准和控制方法。

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Hazard Analysis Critical Control Point ( HACCP) system can be used in quality control to keep food spoil from microbiological, chemical and physical factors.

将危害分析关键控制点HACCP应用在食品质量控制中可以有效地预防由微生物、化学和物理危害带来的食品安全问题。

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Hazard analysis critical control point ( HACCP) was introduced.

介绍了食品危害分析与关键控制点体系（HACCP）。

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Hazard analysis critical control point in FRUCTOVEGETATIVE tablet manufacturing practice

果蔬脆片生产工艺中的危险分析与关键环节控制

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Methods Hazard Analysis and Critical Control Point ( HACCP) was applied in the process of producing cake. The critical control point was determined.

方法运用危险分析及关键控制点方法（HACCP）对其生产工艺进行危险分析，确定关键控制点（CCP）。

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As a more advanced food security control system than GMP, HAZARD Analysis Critical Control Point System ( HACCP) has gradually been applied in food-making process.

危害分析关键控制点系统（HACCP）是近年来逐步运用于食品生产过程中、较GMP更进一步的食品安全控制系统。

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Hazard analysis critical control point ( HACCP) system is a preventive system of quality control, and a guide to build modern food safety system.

HACCP体系是一种预防性的质量控制体系，对建立现代食品安全系统具有重要的指导意义。

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Objective To improve the sanitation quality supervision of the nutritious luncheon for students through hazard analysis critical control point ( HACCP).

目的运用危害分析与关键控制点（HACCP）管理系统，提高学生营养盒饭的卫生质量。

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