| 基于危害分析与关键控制点原理的进出口冷链食品生产加工企业新型冠状病毒肺炎疫情防控应用研究 |
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| 引用本文： | 张艺兵,吴伟,王燕,韦伟,孙启利,王晓文,刘星火.基于危害分析与关键控制点原理的进出口冷链食品生产加工企业新型冠状病毒肺炎疫情防控应用研究[J].中国食品卫生杂志,2021,33(1):40-43. |
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| 作者姓名： | 张艺兵 吴伟 王燕 韦伟 孙启利 王晓文 刘星火 |
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| 作者单位： | 中华人民共和国济南海关,山东 济南 250200;中华人民共和国潍坊海关,山东 潍坊 261000;中华人民共和国淄博海关,山东 淄博 255000;中华人民共和国聊城海关,山东 聊城 252000 |
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| 基金项目： | 海关总署科技项目《基于HACCP原理的进出口冷链食品生产企业新冠肺炎疫情防控应用指南研究》(2020HK202) |
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| 摘 要： | 基于危害分析与关键控制点(hazard analysis critical control point,HACCP)原理,将新型冠状病毒(SARS-CoV-2)作为一种非传统的食品安全风险加以分析研究,并将食品生产企业员工的活动纳入整个冷链食品生产的全流程进行危害分析,确定疫情防控形势下从业人员免受感染和产品免受污染的...
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| 关 键 词： | 危害分析与关键控制点 新型冠状病毒 重塑 食品安全管理体系 |
| 收稿时间： | 2020/12/24 0:00:00 |
Study on epidemic prevention and control of COVID-19 in import and export cold chain food production and processing enterprises which based on hazard analysis critical control point principle |
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| ZHANG Yibing,WU Wei,WANG Yan,WEI Wei,SUN Qili,WANG Xiaowen,LIU Xinghuo.Study on epidemic prevention and control of COVID-19 in import and export cold chain food production and processing enterprises which based on hazard analysis critical control point principle[J].Chinese Journal of Food Hygiene,2021,33(1):40-43. |
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| Authors: | ZHANG Yibing WU Wei WANG Yan WEI Wei SUN Qili WANG Xiaowen LIU Xinghuo |
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| Affiliation: | Jinan Customs District People''s Republic of China, Shandong Jinan 250200, China;Weifang Customs District People''s Republic of China,Shandong Weifang 261000, China;Zibo Customs District People''s Republic of China, Shandong Zibo 255000, China;Liaocheng Customs District People''s Republic of China, Shandong Liaocheng 252000, China |
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| Abstract: | On the basis of hazard analysis critical control point(HACCP) principle, SARS-CoV-2 is analyzed and studied as a non-traditional food safety risk, and the activities of employees in food production enterprises are included in the whole process of cold chain food production. The key control points of employees under the epidemic prevention and control situation were determined and controlled, the HACCP system reshaped to help cold chain food manufacturers to establish a food safety management system based on HACCP principles, including COVID-19 epidemic prevention and control. |
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| Keywords: | Hazard analysis critical control point SARS-CoV-2 remodeling food safety management system |
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