摘要
危害分析和关键控制点(hazard analysis and critical control point,HACCP)作为一种评估危害和建立控制体系的工具,可有效预防物理性、化学性和生物性风险与危害,是一种质量安全管理体系,目前被广泛应用在食品、药品、医疗等多个行业。本文通过梳理和分析国内现行有效的HACCP体系相关标准适用范围、涉及的潜在风险和危害,总结归纳出食品中常见的物理性、化学性和生物性危害物,以及食品不同环节的关键控制点及监控方法。结合国内现行有效的HACCP体系相关标准,初步探讨基于HACCP危害物质分析与防控方法,建立从“农田到餐桌”食品全过程危害物质防控技术要求和工作程序,对HACCP方法进行研究,对HACCP技术理论进行深度探讨,为开拓HACCP体系的应用提供思路。
Hazard analysis and critical control point(HACCP)is a tool to evaluate hazards and establish control system,which can effectively prevent physical,chemical and biological risks and hazards.It is a quality and safety management system.Currently HACCP is widely used in food,medicine,medical and other industries.This paper combed and analyzed the applicable scope of the relevant standards of the current domestic HACCP system in China,summarized the common physical,chemical and biological hazards in food,and the key control points and monitoring methods of different links in food.This paper combined with the current effective standards of HACCP system in China,preliminarily discussed the analysis and prevention methods of hazardous substances based on HACCP,and established the technical requirements and working procedures for the prevention and control of hazardous substances the whole food process from"farmland to table".The HACCP method was studied,and the HACCP technical theory was deeply discussed,providing ideas for developing the application of HACCP system.
作者
路露
耿健强
何湘漪
孙蕊
穆同娜
LU Lu;GENG Jian-Qiang;HE Xiang-Yi;SUN Rui;MU Tong-Na(Beijing Food Safety Monitoring and Risk Assessment Center(Beijing Food Inspection Institute),Beijing 100094,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第13期5430-5437,共8页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2019YFC1606503)。
关键词
危害分析和关键控制点
标准
食品全过程
危害物质
防控
hazard analysis and critical control point
standards
the whole food process
hazardous substances
prevention and control
