取自 食品百科全书
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主要管制点
Critical Control Point, CCP
为一个点、步骤或程序,若加以控制,则可预防、去除、或减低食品中安全危害至可接受之程度。
(A point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.)