体系被国际食品法典委员会认为是迄今为止控制食源性危害的最经济、最有效的手段，是目前国际通行的最具权威性的针对食品生产全过程的安全预防监控体系。
Since now, the HACCP system is considered to be the most economic and efficient means that control the food-source hazards by CAC, which is commonly used aim at the food problem prevention now.
温度控制是控制微生物危害、预防食源性疾病最重要的措施之一。
Temperature control is one of the most important aspects of control of microbiological hazards and prevention of foodborne diseases.
该病毒是严重危害人类健康的重要食源性病毒，可导致不同年龄阶段人群的急性病毒性腹泻。
The main food-borne viral pathogens affect people badly and cause the epidemic acute gastroenteritis in all kinds of people.
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