危害分析关键控制点(HACCP)

危害分析关键控制点 (HACCP)是一个保证食品安全的预防性技术管理体系。它运用食品工艺学、微生物学、化学和物理学、质量控制和危险性评估等方面的原理和方法 ,对整个食品链 ,即食品原料的种植 /饲养、收获、加工、流通和消费过程中实际存在和潜在的危害进行危险性评估 ,找出对最终产品质量影响的关键控制点 ,并采用相应的预防控制措施 ,在危害发生之前就控制它 ,从而使食品达到较高的安全性。本文详细地阐述了HACCP的原理、有效性、实施情况以及操作过程。

Hazard Analysis and Critical Control Point

Harard analysis and critical control point(HACCP) is a protective technical control system for food safety. By combined using acknowledge and principles in aspect of food technology, microbiology, chemistry and physics, quality control and hazard evaluation, HACCP guarantees effectively the food safety through analysis of hazard likely existes in the whole food chains starting from growing or raising of food raw material, harvesting, processing, distribution untill comsuption and determining critical control point that effects final product quality, followed by accepting protective measurement to control hazard before it's occuring. The paper dicussed in detail HACCP's principles, effectivness, application and operation practice.