HACCP体系在食品行业中的应用研究进展

Research Progress on Application of HACCP in Food Industry

危害分析和关键控制点(Hazard Analysis and Critical Control Point,HACCP)是一种食品安全管理体系,可有效预防物理性、化学性、生物性危害,降低风险。在总结HACCP体系的特点、发展历史、应用流程等基础上,归纳出各食品安全管理体系的特点与联系,分析了其在国内外食品生产流通不同阶段的研究及应用进展,并对企业如何选择食品安全管理体系提出建议,同时还特别关注了HACCP体系在中小食品企业中的应用。基于前人研究可以得出,应用HACCP原理来指导生产而非应用完整的HACCP体系,可以提高中小食品企业的生产管理水平、有效降低危害风险。

Hazard Analysis and Critical Control Point(HACCP)is a food safety management system(FSMS),which can prevent physical,chemical and biological hazards and reduce risks effectively.Based on the conclusion of characteristics,development history and implementation procedures of HACCP,this article summarized the features and relationship of different FSMSs and analyzed the research and application progress of HACCP in different stages of food production and circulation at home and abroad.Suggestions were also proposed on how to choose adequate FSMSs.Based on the previous researches,it is HACCP principles rather than a complete HACCP system that can improve the production management level of small and medium food enterprises and reduce the risk of hazard effectively.