取自 食品百科全书
(差异) ←更早版本 | 查看当前版本 (差异) | 更新版本→ (差异)
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.)
