ICD in perspective: Putting social responsibility into practice

The Industry Council for Development (ICD) is an Industry Non Governmental Organisation established in 1990; it aims to contribute to improving public health through partnership projects on food safety and nutrition. This paper presents ICD’s activities in the past years and explains the reasons why the food industry should have a vested interest in supporting training and education of health professionals in food safety.     

HACCP体系用于给水处理厂浊度控制的研究

介绍了危害分析和关键控制点（HACCP）体系的基本原理及其在城市给水系统中的应用进展，并以我国南方某城市的给水处理厂为例，对HACCP体系用于水厂浊度控制开展了探索性研究。应用故障树分析技术识别了水厂中可能导致浊度超标的潜在危害，应用决策树分析技术确定了水厂浊度控制的关键控制点，建立了关键控制点和质量控制点的关键限值、监控系统以及纠偏措施，并分析了对验证程序以及文件和记录保存系统的要求。     

HACCP在保健食品西洋参口服液生产中的应用

保健食品行业GMP的实施有利HACCP的应用推广。本文应用HACCP于传统保健食品西洋参口服液生产过程中，将生产及加工过程中危害因素降最低限度，以确保产品的质量与安全。     

HACCP在紫菜米果生产中的应用研究

在分析和研究紫菜米果的生产工艺的基础上,探讨了危害分析与关键点控制(HACCP)质量管理体系在其生产中的应用,以求确保产品的安全卫生,保证消费者的健康,使产品达到出口标准.     

HACCP在学生奶质量控制中的应用初探

本文主要研究探讨了危害分析及其关键质量控制点管理控制（HACCP）在学生饮用奶生产过程中质量控制方面的应用，实践证明，该管理系统为保证学生饮用奶的安全与品质提供了科学的管理方法，具有很高的实用价值。     

日用陶瓷行业实施HACCP计划的研究

本文探讨了应用HACCP体系的危害分析和关键控制点原理,建立控制日用陶瓷铅镉溶出量体系的问题。该体系抓住产生铅镉溶出的关键环节,通过建立包括花纸进厂前检验制度、彩烤控制等关键控制点和“日用陶瓷厂良好基础和操作规范”控制铅镉溶出超标的问题。     

基于Web的罗非鱼养殖质量安全可追溯系统的设计与实现

通过对某罗非鱼养殖企业的实际调研,在分析罗非鱼养殖流程基础上,进一步结合HACCP原理对养殖中关系产品质量安全的关键信息进行了相关分析,并设计了系统的功能模块以及体系结构,建立基于Web的罗非鱼养殖质量安全可追溯系统.该系统既能够控制影响罗非鱼质量的关键环节,又减少了不必要的信息追溯,节约了成本,为消费者提供方便的查询平台,而且为罗非鱼养殖管理和罗非鱼质量安全监控提供了良好的操作平台.     

食品安全评价中的HACCP体系及其在发酵工业中的应用

介绍了食品安全评价中的ＨＡＣＣＰ体系的定义、步骤及实施危害分析的关键。论述ＨＡＣＣＰ法在发酵工业中应用,并以在酱油工业现场中的应用为实例说明了如何实施危害分析和关键控制点系统,从而实现食品系统、有效、合理的安全预防方法及措施。并说明了ＨＡＣＣＰ法的发展前景。     

餐饮质量控制管理中的HACCP体系

HAOCP是一种食品安全保证体系，是世界上公认的能有效保证食品安全卫生的质量系统。运用HACCP体系，通过对餐饮行业菜肴加工生产过程中的危害因素分析，确定“原料验收、初加工、半产品贮藏、烹调”为关键控制点。     

Food Safety Management System validation and verification in meat industry: Carcass sampling methods for microbiological hygiene criteria – A review

During validation and verification of the system for the proper implementation of HACCP principles, it is essential to rely on microbiological data. Considerable science research has been carried out during the last twenty years on sampling and testing of carcasses for hygiene criteria. This includes the preferable indicator microorganisms to be used, in order to indicate the general hygiene of slaughtering procedures, the evaluation of microbiological data gathered and the sampling methods. Furthermore, European Union (EU) and the United States have adopted the procedures for HACCP validation and verification in their legislation. The aim of this review is to demonstrate the relevant modern trends in this field of food science. In conclusion, microbiological data based on the indicators should be interpreted only to assess general trends in the hygiene process of the operator in order to take corrective action. Microbiological results, obtained only at the end of the slaughtering process, do not provide information on the cause of the problem. Therefore, ‘process-based’ microbiological criteria which are based on values measured at various stages of the process, including final carcass values, should be used. Finally, in order to implement an adequate monitoring system, non-destructive techniques of carcass sampling could be used instead of excision. The microbial recovery may be lower, but it is proportional to the excision recovery and therefore, non-destructive techniques, like swabbing with sponges, could be a practical sampling method for the estimation of indicators during the slaughtering procedure and hygiene evaluation.