HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
指出美国现行肉类检验体系无法有效应对微生物病原体这一主要食品安全风险，并介绍基于科学风险评估和预防的HACCP系统作为替代方案。
There is widespread consensus that the current system of meat inspection in the United States does not address the most important food safety hazard in meat products: microbial food-borne pathogens. The National Academy of Sciences has issued a series of reports outlining an alternative approach to ensuring the safety of meat and poultry products (National Research Council 1985, 1987, 1990). In contrast to the current system of organoleptic carcass-by-carcass in spection, the new approach would rely on science-based risk assessment and prevention rather than on detection of hazards. The preven tive approach is codified in a set of principles known as the Hazard Analysis Critical Control Point (HACCP) system, which was developed by industrial engineers in the food-processing industry.