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食品零售机构： 特殊工艺（HACCP 计划和变通）
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
Abstract
A Hazard Analysis and Critical Control Point (HACCP) system is a plan to reduce the risk of safety hazards in food. The HACCP System identifies potential biological, chemical and physical hazards from the time the food enters the facility to when it is served. The Hazard Analysis identifies critical control points based on the ingredients, raw materials, and processes. Control measures are then identified, implemented, and monitored to ensure the ongoing safety of the finished products. This flier is printed in Chinese.
Issue Date
2023-05
Keywords
Public health laws--South Carolina, Food industry and trade--South Carolina, Restaurants--Law and legislation--South Carolina, Hazard Analysis and Critical Control Point (Food safety system)--South Carolina
Type
Text
Rights
Copyright status determined to be in the public domain on April 27, 2020 by United States Supreme Court ruling (Georgia et al., Petitioners v. Public.Resource.Org, Inc. : 590 U.S.__(2020))
Digitization Specifications
This South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.