HACCP原理中的危害分析与微生物毒素的危害

Hazard Analysis and Microbial Toxins Harm in HACCP Principles

食品危害中,生物危害占80%￣90%,对食品加工各环节进行危害分析是建立HACCP管理体系的基础。食品生产加工企业在建立HACCP管理体系时,由于有关食品安全信息交流与获取渠道及能力有限,对生产加工过程中可能引入的食品安全危害分析不充分和不全面,使已有的HACCP食品安全控制体系管理控制的危害出现遗漏。在HACCP食品安全控制体系审核实践中,结合相关资料,就食品中微生物毒素的危害进行了收集和整理,将有助于食品加工企业建立和实施完善的HACCP食品安全控制体系。

In the food hazards, biological hazards is about 80%-90%. The establishment foundation of HACCP management system is to do the hazard analysis in the food processing chain. When the food manufacturers to establish the HACCP management system, the HACCP food safety control system be established will arise omission, because of the ways of the food safety information to exchange and to access be limited, and the food safety, hazard analysis may not fully and incomplete in the Production processes. In the audit practice of HACCP food safety management system, Combined with ~levant informations, and do some collection and collation of or the hazard of the microorganism toxin in the food, will helpful to the establishment and implementation of the HACCP food safety Management system for the food-processing enterprises.