摘要
基于危害分析与关键控制点(hazard analysis critical control point, HACCP)原理,将新型冠状病毒(SARS-CoV-2)作为一种非传统的食品安全风险加以分析研究,并将食品生产企业员工的活动纳入整个冷链食品生产的全流程进行危害分析,确定疫情防控形势下从业人员免受感染和产品免受污染的关键控制点并加以控制,重塑企业HACCP体系,帮助冷链食品生产企业建立包括新型冠状病毒肺炎(COVID-19)疫情防控在内的基于HACCP原理的食品安全管理体系(food safety management system, FSMS)。
On the basis of hazard analysis critical control point(HACCP) principle, SARS-CoV-2 is analyzed and studied as a non-traditional food safety risk, and the activities of employees in food production enterprises are included in the whole process of cold chain food production. The key control points of employees under the epidemic prevention and control situation were determined and controlled, the HACCP system reshaped to help cold chain food manufacturers to establish a food safety management system based on HACCP principles, including COVID-19 epidemic prevention and control.
作者
张艺兵
吴伟
王燕
韦伟
孙启利
王晓文
刘星火
ZHANG Yibing;WU Wei;WANG Yan;WEI Wei;SUN Qili;WANG Xiaowen;LIU Xinghuo(Jinan Customs District Peoples Republic of China,Shandong Jinan 250200,China;Weifang Customs District Peoples Republic of China,Shandong Weifang 261000,China;Zibo Customs District Peoples Republic of China,Shandong Zibo 255000,China;Liaocheng Customs District Peoples Republic of China,Shandong Liaocheng 252000,China)
出处
《中国食品卫生杂志》
CSCD
北大核心
2021年第1期40-43,共4页
Chinese Journal of Food Hygiene
基金
海关总署科技项目《基于HACCP原理的进出口冷链食品生产企业新冠肺炎疫情防控应用指南研究》(2020HK202)。