食品安全监督理论应用新进展

食品安全监督的新理论,包括HACCP管理体系、食品卫生监督量化分级管理和LISA方法概念,是食品安全危险性管理的重要内容,从加强和规范食品安全管理以及与国际接轨的角度,运用危险性分析手段,制定食品安全性危险管理措施有重要意义。     

葛汁饮料生产加工中HACCP的应用研究

推行HACCP系统管理是对食品生产、经营企业强化自身管理,确保食品卫生质量及食用安全的一种先进的管理方法。根据HACCP的七项原则,结合葛汁饮料的实际工艺流程,探讨了HACCP在葛汁饮料生产中的应用。     

葛汁饮料生产加工中HACCP的应用研究

推行HACCP系统管理是对食品生产、经营企业强化自身管理，确保食品卫生质量及食用安全的一种先进的管理方法。根据HACCP的七项原则，结合葛汁饮料的实际工艺流程，探讨了HACCP在葛汁饮料生产中的应用。     

美国欧盟严格食品进口规定

从 2 0 0 4年起 ,美国和欧盟要求食品进口商先取得GMP(良好制造惯例 )和HACCP(危险性分析关键控制点 )证明 ,不然就不许其产品进入。GMP指的是卫生设备和食品厂的运作 ,而HACCP是确保产品对人体无害的品质保证。美国欧盟严格食品进口规定     

简析CAC食品卫生通则（2020版）主要变化

2020年11月23日,国际食品法典委员会（CAC）发布最新版《食品卫生通则》,对食品安全管理和HACCP原理的发展具有重要的意义,同时也为国家认监委2021年7月30日发布的2021版《危害分析与关键控制点（HACCP）体系认证实施规则》提供了参考依据。此次《食品卫生通则》的更新,通过大量的举例和说明扩展了良好卫生规范（GHPs）的内涵,将HACCP原理和准则纳入整体的食品卫生体系,对在良好卫生规范和关键控制点（CCPs）的控制措施的区别做出了明确的界定。另外,补充了过敏原管理、食品安全文化等近年来国际食品安全热点的内容。本文通过与2003版《通则》的对比,详细阐述和解释了新版《通则》中变化的内容,为中国HACCP体系的发展和应用提供思路。     

高校食堂食品卫生安全管理的新举措

为进一步加强学校食品卫生安全管理，完善食品卫生管理制度和工作机制，有效预防学校食物中毒和肠道传染病发生，运用HACCP方法的基本原理，通过以上危害分析，结合目前高校餐饮管理实际，提出高校食堂食品卫生安全管理的有效措施。     

中国食品卫生监督管理现状与发展

目的分析介绍我国食品卫生监督管理状况。方法分析目前我国食品卫生存在的问题,介绍卫生部门在加强食品卫生监督管理方面所开展的10项重点工作。结果从危险性评估、危险性管理、危险性信息交流的角度,提出了今后重点工作方向。结论中国食品卫生监督管理取得了很大的成绩,但仍需进一步完善。     

HACCP系统的应用

HACCP是由食品的危害分析(Hazard Analysis缩写为HA)和关键控制点(Critical Cortrol Point缩写为CCP)两部分组成的一个系统的管理方式。它包括危害的确定,评估及控制。HA就是鉴定从原料的生产阶段经过加工工序、产品最终到达消费者手中这一期间可能发生的所有微生物性及化学性的危害,然后评价这些危害的严重程度及危险性,接着针对不同危害采用不同方法进行控制。HACCP这一系统是目前控制食品卫生质量的最有效手段。笔者根据肉制品加工的现状浅述HACCP系统在肉制品加工中的应用。     

HACCP在甜菜制糖生产中的应用研究

HACCP管理系统是确保食品卫生质量及安全性的一种先进的管理方法。根据HACCP的原理,结合甜菜制糖的实际生产工艺,探讨了HACCP在甜菜制糖生产中的应用。     

HACCP在淀粉糖生产中的应用研究

HACCP管理系统是确保食品卫生质量及安全性的一种先进的管理方法，本文根据HACCP的原理，结合淀粉糖的实际生产工艺，探讨了HACCP在淀粉糖生产中的应用。     

HACCP与食源性疾病的关系

近年来HACCP系统在大、中型食品工业中的应用越来越广泛;然而与之对应的是食源性疾病的案例在世界范围内也在快速的增加,这种食源性疾病的增加是否反映了HACCP系统的失败呢?本文从食源性疾病增加的因素、HACCP系统在预防食源性疾病的潜在作用等方面阐述了二者之间的关系。结果表明矛盾的结果来源于人们误解了HACCP系统的内容,它在疾病预防中的作用以及影响HACCP系统的因素。     

HACCP在我国发展中的瓶颈

HACCP的概念形成于30年前，它是广泛认可的目前最有效的食品安全保证方法，在全世界得到广泛的应用。在我国，虽然食源性疾病时刻威胁我们的人身安全，但保证食品安全的HACCP体系却没有得到相应的发展。本文从技术、法规和社会等多个角度剖析了HACCP在我国发展中遇到的问题，并据此提出一些意见，希望推动HACCP系统在我国食品行业中的应用。     

Application of hazard analysis critical control points (HACCP) to organic chemical contaminants in food

Hazard Analysis Critical Control Points (HACCP) is a systematic approach to the identification, assessment, and control of hazards that was developed as an effective alternative to conventional end-point analysis to control food safety. It has been described as the most effective means of controlling foodborne diseases, and its application to the control of microbiological hazards has been accepted internationally. By contrast, relatively little has been reported relating to the potential use of HACCP, or HACCP-like procedures, to control chemical contaminants of food. This article presents an overview of the implementation of HACCP and discusses its application to the control of organic chemical contaminants in the food chain. Although this is likely to result in many of the advantages previously identified for microbiological HACCP, that is, more effective, efficient, and economical hazard management, a number of areas are identified that require further research and development. These include: (1) a need to refine the methods of chemical contaminant identification and risk assessment employed, (2) develop more cost-effective monitoring and control methods for routine chemical contaminant surveillance of food, and (3) improve the effectiveness of process optimization for the control of chemical contaminants in food.     

Putting HACCP into practice

Food manufacturers have the responsibility to protect consumers from foodborne hazards. The Hazard Analysis Critical Control Point (HACCP) method of food safety control is accepted as the best way to assure consumer safety in the production of foods. It is a preventive approach to food safety management and, in practice, requires the completion of 14 stages which result in the development, implementation and maintenance of HACCP systems. Effective use of HACCP gives food manufacturers greater confidence regarding consumer safety, compliance with legislation and ability continuously to improve food safety control.     

Successful hazard analysis critical control point implementation in the United Kingdom: understanding the barriers through the use of a behavioral adherence model

Hazard analysis critical control point (HACCP), a system of risk management designed to control food safety, has emerged over the last decade as the primary approach to securing the safety of the food supply. It is thus an important tool in combatting the worldwide escalation of foodborne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP implementation has been limited. This report takes a psychological approach to this problem by examining processes and factors that could impede adherence to the internationally accepted HACCP Guidelines and subsequent successful implementation of HACCP. Utilizing knowledge of medical clinical guideline adherence models and practical experience of HACCP implementation problems, the potential advantages of applying a behavioral model to food safety management are highlighted. The models' applicability was investigated using telephone interviews from over 200 businesses in the United Kingdom. Eleven key barriers to HACCP guideline adherence were identified. In-depth narrative interviews with food business proprietors then confirmed these findings and demonstrated the subsequent negative effect(s) on HACCP implementation. A resultant HACCP awareness to adherence model is proposed that demonstrates the complex range of potential knowledge, attitude, and behavior-related barriers involved in failures of HACCP guideline adherence. The model's specificity and detail provide a tool whereby problems can be identified and located and in this way facilitate tailored and constructive intervention. It is suggested that further investigation into the barriers involved and how to overcome them would be of substantial benefit to successful HACCP implementation and thereby contribute to an overall improvement in public health.     

Application of foodborne disease outbreak data in the development and maintenance of HACCP systems

Five-hundred and thirty general foodborne outbreaks of food poisoning reported in England and Wales between 1992 and 1996 were reviewed to study their application to the development and maintenance of HACCP systems. Retrospective investigations of foodborne disease outbreaks provided information on aetiological agents, food vehicles and factors that contributed to the outbreaks. Salmonella spp. and foods of animal origin (red meat, poultry and seafood) were most frequently associated with outbreaks during this period. Improper cooking, inadequate storage, cross-contamination and use of raw ingredients in the preparation of food were the most common factors contributing to outbreaks. Classification and cross tabulation of surveillance information relating to aetiological agents, food vehicles and contributory factors facilitates hazard analysis. In forming control measures and their corresponding critical limits, this approach focuses monitoring on those aspects that are critical to the safety of the product. Incorporation of epidemiological data in the documentation of HACCP systems provides assurance that the system is based on the best scientific information available.     

New directions in foodborne disease prevention

Food safety is an important part of public health linking health to agriculture and other food production sectors. For over a century, developments in food production and new control philosophies have contributed to food safety systems in most developed countries perceived by many to be efficient in the prevention of foodborne disease. Nevertheless, a number of problems still remain dominant, one of these being the high level of foodborne microbiological diseases which seem, for some pathogens, to have increased over the last decades. Although there is an urgent need for better foodborne disease data in most countries, the paper attempts an analysis of the background to these problems using available data to illustrate the developments for some of the major foodborne pathogens. Some of the shortcomings of present food safety systems are discussed, as are new principles to improve food safety strategies. A new paradigm for the integration of research data, food-control monitoring, epidemiological investigations and disease surveillance in a renewed effort to manage and lower foodborne risk is presented. Within this paradigm, the development of an interdisciplinary approach with direct interaction between surveillance and risk analysis systems is described as a potential basis for improved foodborne disease prevention. Specific consideration is given to the situation in developing countries, suggesting a leap forward past the experience of noncollaboration between the disciplines in many developed countries. Today, food safety is one of WHO's top 11 priorities and the Organisation calls for more systematic and aggressive steps to be taken to significantly reduce the risk of microbiological foodborne diseases. Dealing with this challenge is one of the major challenges for the 21st century in regard to food safety, implying a significant redirection of food microbiology efforts in many parts of the world.     

餐饮业HACCP体系建立的探讨

餐饮业是食品消费的最终环节,HACCP体系的建立将提高餐饮业食品安全水平.本文研究了餐饮业HACCP体系的建立过程,通过危害分析确定了关键控制点(CCP),制订了HACCP计划,为餐饮业HACCP体系的建立提供了具体的范例.     

2015年江苏省食源性疾病暴发事件的流行病学 特征分析

目的 对2015年江苏省食源性疾病暴发事件的流行病学特征进行分析,提出防控措施和策略。方法 对2015年国家食源性疾病暴发报告系统上报的77起食源性疾病暴发事件进行分布研究。结果 2015年共发生食源性疾病暴发事件77起,累计发病1111人,其中死亡6人。食源性疾病暴发事件的主要发病时间是7-9月;饮食服务单位是发生食源性疾病暴发事件的主要场所, 其次依次为集体食堂、家庭和农村宴席;微生物是引起食源性疾病暴发事件发生的主要致病因素;除不明原因外引起食源性疾病暴发事件的主要原因食品是动物类食品。结论 加强对高发季节、高发因素、高发场所的食品安全监管,针对性加强毒蕈中毒的食品安全教育,提高食源性疾病暴发事件的流行病学调查能力,是预防和控制食源性疾病暴发事件的有效措施。     

影响运动员食品安全问题的因素及对策

近年来,我国食品安全已经得到社会各界的广泛重视,但仍然存在一些问题。运动员受职业特征影响,对食品安全的要求更为严格,食品安全与运动员的生理健康、比赛成绩具有直接关系。本文从运动员的角度出发,对食品安全的特点、影响因素进行分析,并对保障运动员食品安全的措施加以总结。将HACCP融入到运动员食品安全的整个管理中,能够对食品加工的过程进行提前干预,有效预防食品安全问题的发生,为运动员的生理健康提供切实保障。