摘要
为推动我国HACCP的实施,从GMP、化学品控制、清洗和消毒、微生物控制、水的安全、空气的安全、卫生设计、预防性维护、产品溯源和回收、虫害控制、接收、贮存和运输控制、供应商控制、食品安全培训、设备的校准、消费者食品安全的投诉及审核和监督程序16个方面阐述了必要基础程序所包含的具体内容,尤其是对生产控制中容易忽视的过敏原问题进行了较为详细的阐述。为食品生产企业建立食品安全保障体系提出了一些建议,可作为卫生监督员的现场审核的参考。
Prerequisite programs are required for establishing the HACCP system in a food-manufac turing plant. This article describes the prerequisite programs in terms of the following categories： good manufactune practice; chemical control, especially centrol of the allergic agents easily to be neglected during manufacture ; cleaning and sanitation ; microbiological control; water and air safety; sanitary design and engineering; preventive maintenance; trace and recall; pest control; receiving, storage and shipping controls; supplier control; food safety training; equipment calibration; checking and supevision programs. To some extent, this article could be helpful to food industries in establishing food safety assurance system and provide references for inspectors of food safety.
出处
《中国食品卫生杂志》
2006年第4期346-350,共5页
Chinese Journal of Food Hygiene
关键词
食品
危害分析和关键控制点
过敏原
食物过敏
Food
Hazard Analyses and Critical Control Point
Allergen
Food Hypersensitivity
