白皮书：食品安全现代化法：卫生设计原则及鳞片在食品加工中的作用
The Food Safety Modernization Act: Sanitary Design Principles and the Role of Scales in Food Processing The SDP was developed by the Equipment Design Task Force (EDTF), a group of representatives from meat and poultry processing companies, and was published in 2013. The EDTF’s purpose in creating the SDP was to help equipment manufacturers and […]