酱油厂食品安全管理体系验证中有关问题的探讨

为保证企业建立的HACCP管理体系正确有效，2004年底至2005年初，对申请加入国家铁强化酱油项目的3个酱油厂进行了食品安全管理体系一危害分析与关键控制，最(Hazard Analysis and Critical Control Point，HACCP)的验证审核。对验证发现及收集到的信息进行了汇总评审分析，就食品安全管理体系从正反两方面进行有效性评价，重点探讨了体系稳定运行、自我完善和持续改进机制的建立情况，重视产品实际质量，重视领导的质量意识和员工参与，重视对顾客投诉的处理情况，同时考虑验证的不确定性和抽样检查的风险性，做出了验证结论。一企业对卫生规范、SSOP与HACCP的理解较为透彻，实施的HACCP体系运转稳定，建立了自我完善和持续改进机制，通过验证。另两企业的食品安全管理体系的相关内容缺乏，存在的不符合项较多。其中一企业在适当调整相关验证指标后，基本通过验证；另一企业限期整改，整改后重新实施现场验证。该验证工作为政府转变食品安全的管理模式提供了借鉴。

Discussion on inspection of food safety management system in soy sauce factories

To ensure the correct and efficent application of HACCP food safety management system, 3 soy sauce factories, which were applying for attending the Chinese Iron-Fortified Soy Sauce Project, were inspected from Nov.2004 to Feb.2005. We analyzed the information from the inspections and evaluated the system's efficiency, focusing on the steady operation and self-improvement capacity of the system. Considering the products' quality, leader's quality awareness, customers' complaints and the incertitude of inspection measure and risk of sampling, we drew the conclusion. One factory passed the inspection, one managed to pass after adjusting some items, and the third one needed to refurbish and would be inspected once again. This work offers the government a few suggestions on altering measures of food safety management.