方法通过对快餐盒饭生产流程的危害分析，确定出关键控制点。

Methods the critical control points were determined by the analysis of hazards during the processing of fast box food.

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目的为保证快餐盒饭的安全卫生，以保障食用人员身体健康，减少快餐盒饭加工过程中的污染，将HAC-CP管理系统应用于快餐盒饭生产企业中。

Objective The Hazard Analysis and Critical Control Points (HACCP) system was applied in the processing of fast box food in order to protect the people's health.

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