The main contents of modern food safety control system, Good Manufacture Practice (GMP), Sanitation Standard Operating Procedure (SSOP), Hazard Analysis Critical Control Points (HACCP), were introduced in this paper.
系统介绍了现代食品安全控制体系的主要内容,具体包括良好生产规范(GMP)、卫生标准操作程序(SSOP)及危害分析关键控制点(HACCP)。
Study on the relation of the standards,quality and praduction of the chemical products;
试论化工产品的标准、质量和生产的关系
Discussion of Perfecting Standard System of Domestic Ecological Textiles;
浅论我国生态纺织品标准体系的完善
Acceptance standards and attention needing issues related to mining project construction;
矿山建设项目竣工验收标准和应注意的问题
Wrought aluminum sheet tolerance contrasts between foreign and Chinese standards;
国内外变形铝合金板材标准尺寸偏差对比
Review of management regulations and standards on food additives in the world;
国内外食品添加剂管理法规与标准概述
On the assessment methodology and standards for nutrition status in channel type reservoirs based on zoning of eutrophication sensitivity;
河道型水库基于敏感性分区的营养状态标准与评价方法研究
Review and prospect of China surfactant and detergent standardization Secretariat of China Surfactant and Detergent Standardization Technology Committee;
中国表面活性剂和洗涤用品标准化回顾及展望
Status and countermeasure of MEMS sensors standardization;
MEMS传感器的标准化现状与发展对策
Discussion of criterion on“the vacuum freeze-drying equipment for food”;
关于《食品真空冷冻干燥设备》标准的探讨
The classification and evaluation criterion of low permeability reservoir:An example from Ordos Basin;
论低渗透储层的分类与评价标准——以鄂尔多斯盆地为例
The necessity of establishing perfect criterion of fermented soy sauce,vinegar and blended soy sauce,vinegar;
亟待制定酿造酱油、食醋和配制酱油、食醋统一的完善的标准(上)