Abstract：The development of HACCP,together with its principles and requirements are given in this review.Guidelines for setting-up HACCP system are also provided.
林小晖；韩陆奇. HACCP的由来、原则和要求[J]. 肉类研究, 2001, 15(2): 38-39 https://doi.org/10.7506/rlyj1001-8123-200102017
Lin Xiaohui Han Luqi. The Origin,Principle and Requirement of HACCP. Meat Research, 2001, 15(2): 38-39 https://doi.org/10.7506/rlyj1001-8123-200102017
2001, Vol. 15 
