Traditional food safety control processes are generally based on " centralized " inspections and final product testing, looking for potential hazards through " looking, smelling and cutting " rather than taking preventive measures. Therefore, there are certain limitations. For example, it is difficult to complete food processing work within the specified time, rely on intuition to predict potential food safety issues, and the inspection of final products is costly. In order to obtain meaningful and representative information, it is difficult to collect and analyze enough samples. |
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