Use of HACCP in dairy farms for control of hygienic quality of products

被引：0

作者：

Heuchel, V ^{[1
]}

David, PPV ^{[1
]}

Lenormand, M ^{[1
]}

Le Mens, P ^{[1
]}

机构：

[1] Inst Elevage, F-75595 Paris 12, France

来源：

6 EMES RENCONTRES AUTOUR DES RECHERCHES SUR LES RUMINANTS | 1999年

关键词：

D O I：

暂无

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Several studies have been implemented during the last years in France about feasability of using HACCP in dairy farms and farmhouse cheese production, with the purpose to improve the control of hygienic quality of milk or farmhouse cheese by producers. Compared to classical technical advise, this method allows better implication of producers in quality management, by helping them in risk identification and assessment in their farm. But the effectiveness is limited by lack of adapted procedures allowing them to carry out regulary control of critical points.

引用

页码：291 / 297

页数：7

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