| 基于HACCP标准建立食品“农田到餐桌”全程危害物质防控技术 |
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| 引用本文： | 路 露,耿健强,何湘漪,孙 蕊,穆同娜.基于HACCP标准建立食品“农田到餐桌”全程危害物质防控技术[J].食品安全质量检测技术,2021,12(13):5430-5437. |
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| 作者姓名： | 路 露 耿健强 何湘漪 孙 蕊 穆同娜 |
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| 作者单位： | 北京市食品安全监控和风险评估中心,北京市食品安全监控和风险评估中心,北京市食品安全监控和风险评估中心,北京市食品安全监控和风险评估中心,北京市食品安全监控和风险评估中心 |
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| 基金项目： | 国家重点研发计划(2019YFC1606503)Fund: Supported by the National Research and Development Plan of China Key Project(2019YFC1606503)*通信作者: 穆同娜,正高级工程师,主要研究方向为食品安全。E-mail: mutongna@scjgj.beijing.gov.cn*Corresponding author: MU Tong-Na, Senior Engineer, Beijing Municipal Center for Food Safety Monitoring and Risk Assessment, No.17, Fengdedong Road, Haidian District, Beijing 100094, China. E-mail: mutongna@scjgj.beijing.gov.cn * |
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| 摘 要： | HACCP（hazard analysis and critical control）作为一种评估危害和建立控制体系的工具,可有效预防物理性、化学性和生物性风险和危害,是一种质量安全管理体系。目前被广泛应用在食品、药品、医疗等多个行业。本文通过梳理和分析国内现行有效的HACCP体系相关标准适用范围、涉及的潜在风险和危害,总结归纳出食品中常见的物理性、化学性和生物性危害物,以及食品不同环节的关键控制点以及监控方法。结合国内现行有效的HACCP体系相关标准,初步探讨基于HACCP危害物质分析与防控方法,建立从“农田到餐桌”食品全过程危害物质防控技术要求和工作程序,对HACCP方法进行研究,对HACCP技术理论进行深度探讨,开拓了HACCP体系的应用思路。
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| 关 键 词： | HACCP 标准 食品全过程 危害物质 防控 |
| 收稿时间： | 2021/4/28 0:00:00 |
| 修稿时间： | 2021/7/1 0:00:00 |
Establishment of the prevention and control technology of hazardous substances in food from farmland to table based on HACCP standards |
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| LU Lu,GENG Jian-Qiang,HE Xiang-Yi,SUN Rui,MU Tong-Na.Establishment of the prevention and control technology of hazardous substances in food from farmland to table based on HACCP standards[J].Food Safety and Quality Detection Technology,2021,12(13):5430-5437. |
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| Authors: | LU Lu GENG Jian-Qiang HE Xiang-Yi SUN Rui MU Tong-Na |
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| Affiliation: | Beijing Municipal Center for Food Safety Monitoring and Risk Assessment,Beijing Municipal Center for Food Safety Monitoring and Risk Assessment,Beijing Municipal Center for Food Safety Monitoring and Risk Assessment,Beijing Municipal Center for Food Safety Monitoring and Risk Assessment,Beijing Municipal Center for Food Safety Monitoring and Risk Assessment |
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| Abstract: | HACCP (Hazard Analysis and Critical Control) is a relatively advanced and effective technical system for the prevention and control of physical, chemical and biological risks and hazards, which is currently used in food, medicine, medical and other industries, it is a quality and safety management system.Through combing and analyzing the relevant standards of the current domestic HACCP system, this article concludes that there are still gaps in the relevant domestic HACCP system standards in some areas, which need to be improved.Tried and explored the situation of potential physical, chemical and biological risks and hazards in the HACCP system standards under different links, different products and so on. Combining with the current effective HACCP system related standards in China, preliminary discussion is based on HACCP hazardous substance analysis and prevention and control methods, establishing the technical requirements and working procedures for the prevention and control of hazardous substances in the whole food process from "farmland to table", researching HACCP methods, and HACCP In-depth discussion of technical theory has opened up the application ideas of the HACCP system. |
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| Keywords: | hazard analysis and critical control point standards the whole food process hazardous substances prevention and control |
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