HACCP理论发展对我国食品安全工作的启示

The Development of HACCP Theory and Enlightenment to China

危害分析与关键控制点(HACCP)体系作为一种预防性的食品安全控制手段在国际上被普遍认可和广泛应用。经过长足发展,HACCP理论逐渐从狭义上的产品加工过程控制发展成为全链条、全流程防范化解食品安全风险的质量安全管理工具。美国通过立法保障和发布指南指导企业,有效推动了HACCP理论的全面应用。我国在法律法规要求和食品安全监管工作中的预防控制理念与HACCP理论高度契合,在HACCP的应用方面也取得了显著成效,但对于数量庞大的中小微食品生产经营主体来说,HACCP应用能力和标准指南供给还存在不足,在下一步工作中应继续强化HACCP应用,夯实企业食品安全主体责任,加快完善HACCP指引体系,并为广大中小微企业提供更多技术指引和帮扶。

Hazard Analysis and Critical Control Point(HACCP)system as a preventive food safety control means has been widely recognized and applied internationally.With the rapid development,HACCP theory has developed from product process control to the whole chain of food safety risk prevention and cantrol of quality and safety management tools.The United States has effectively promoted the comprehensive application of HACCP theory by means of legislative protection and issuing guidelines to guide enterprises.The concept of prevention and control in our country's laws and food safety supervision work is highly compatible with HACCP theory,and has achieved remarkable results in the application of HACCP.However,for a large number of small food enterprises,HACCP application capacity is still insufficient,we should continue to strengthen the application of HACCP,accelerate the improvement of HACCP guidance system,and provide more technical guidance and help for enterprises.