Author: Anonymous publishing date: 2007-11-26 09:16: 55 Source: popularity of this site: 2

The meaning of 1 and HACCP:

HACCP stands for the critical control point of hazard analysis. It is a scientific, reasonable and systematic method to ensure the safety of food in the process of production, processing, manufacturing, preparation and eating. Hazard identification, assessment and control. But it does not represent an unacceptable threat to health. Identify the possible links in the food production process and take corresponding control measures to prevent the occurrence of harm. By monitoring and controlling every step of the processing process, the possibility of injury is reduced.

2. What are the hazards in food production and what are the main hazards?

The meaning of injury refers to the potential negative impact on health caused by biological, chemical or physical factors or conditions. Hazard cases in food production include metal filings (physical), pesticides (chemical) and microbial contamination, such as bacteria (biological). The main hazards facing the food industry today are microbial pollution, such as Salmonella, ecological oxygen 157: H7, preservatives, germs, bacteria, meat bacteria and so on.

3. What is the importance of 3.HACCP?

In the process of food production, the early detection of potential hazards determines the importance of HACCP. By controlling the main food hazards, such as microorganism, chemistry and physical contamination, the food industry can better provide consumers with consumer safety assurance, reduce the hazards in food production, and thus improve people's health.

4. Is 4.HACCP standard new? Why has HACCP been paid so much attention internationally in recent years?

HACCP is not a new standard. It was jointly developed by Pillsbury Company, the National Aeronautics and Space Administration (NASA) and an American military laboratory (Natick area) in 1960s. The original intention of the system is to provide food safety for astronauts working in space. In recent years, with people all over the world paying more and more attention to food safety and hygiene, the food industry and its consumers have become the main driving force for enterprises to apply for HACCP system certification. The remarkable increase of food poisoning incidents around the world has stimulated the improvement of economic order and food hygiene awareness. In the United States, Europe, Britain, Australia and Canada, more and more laws, regulations and consumers demand that the requirements of HACCP system be transformed into market access requirements. Some organizations, such as National Academy of Sciences, National Microbiological Food Standards Advisory Committee and WHO/FAO Nutrition Law Committee, all consider HACCP as the most effective management system to ensure food safety.

5. Compared with traditional food safety control methods, what is unique about HACCP?

The traditional food safety control process is generally based on "centralized" inspection and final product detection. Looking for potential hazards by "seeing, smelling and cutting" rather than taking preventive measures has certain limitations, such as completing food processing within the specified time, intuitively predicting potential food safety problems, and being expensive in the final product inspection to obtain significance and representativeness. Under the guidance of HACCP management system principles, food safety is integrated into the design process, rather than the traditional final product testing. Therefore, HACCP system can provide a prevention system to ensure food safety more economically. The practice of HACCP in some countries shows that the implementation of HACCP system can prevent food pollution more effectively. For example, the statistics of the US Food and Drug Administration show that among aquatic product processing enterprises, the probability of food pollution in enterprises that implement HACCP system is 20% to 60% lower than that in enterprises that do not implement HACCP system.

6. How does 6.HACCP work?

In HACCP, there are seven principles as the basis for implementing the system. They are:

1) Implement hazard analysis;

2) Determination of critical control points (CCPs), which is a step to implement control at key points. It is of great significance to prevent or eliminate food safety risks or reduce them to an acceptable level;

3) Determine the key limiting factors (one key factor can meet a CCP criterion);

4) Establish a monitoring system for key control points;

5) When monitoring shows that CCP is out of control, take operable corrective measures;

6) Establish confirmation procedures to ensure the effective operation of HACCP system; Establish and record the implementation records related to all procedures and these principles.

7. What are the advantages of 7.HACCP system?

Implementing HACCP system has the following advantages:

A. Emphasize the identification and prevention of food contamination risks, and overcome the limitations of traditional methods in food safety control (through detection, not prevention of food safety problems);

B. there is a complete scientific basis;

C. Because the long-term compliance records of enterprises with the Food Safety Law are kept, rather than the degree of compliance on a certain day, the investigators of government departments are more efficient and the results are more effective, which is helpful for the authorities of laws and regulations to carry out investigations; Identify possible and reasonable potential hazards, even if similar failure problems have not been experienced before. Therefore, it is particularly useful for new operators;

E. more flexibility in allowing changes. For example, the improvement of equipment design, product-related processing procedures and technology development.

F. Better coordination with the quality management system;

G. It is helpful to improve the competitiveness of food enterprises in the global market, improve the credibility of food safety and promote trade development.

8. What is the role of microbial inspection in HACCP system?

Microbial detection is of great significance to confirm the normal operation, product composition and traceability of HACCP system. By tracing microbial detection data, companies can identify when production cannot be effectively controlled or when preventive measures cannot effectively reduce bacterial levels. However, the effect of simple finished product testing is much worse. For example, there is not enough data to judge that the bacterial content level of raw meat and poultry is "acceptable". Therefore, the final product test results can not provide useful data for trend analysis. Besides proving the bacterial content at that time, it can't solve, identify and eliminate the food pollution problem.

9. What are the uses of other new technologies in 9.HACCP system?

Since the release of HACCP system to reduce or eliminate harmful food pollution, new technologies have played an important role in the process of this system. For example, in the whole production process, new technology can effectively prevent or eliminate the harm of food safety, and will be widely accepted and adopted.

10, is there any guidance and plan for establishing HACCP system in the food industry?

When implementing HACCP system, there are five preparation steps and seven principles that must be implemented. These steps and principles are described in detail in the regulations/Singapore standard "HACCP system and implementation guide". Every production process used in food processing plants needs an independent HACCP specification plan, which directly affects products and processes. Some overseas governments and industrial groups are developing a general HACCP model. Provide guidance and guidelines for the formulation of factory, process and HACCP system product specifications. Singapore Productivity and Standards Committee (PSB) will pay close attention to the changes of HACCP model in all branches of the food industry.

1 1. What is the legal standard? How important is it?

The Law on Food Production and Standards was formulated by the International Society of Nutrition Law, which was established in 1962 and is responsible for the FAO/ WHO Federation of Food Standards Organizations. 1In April 1994, the final bill was signed in the Uruguay Round of multilateral trade negotiations. 1995 The World Trade Organization (WTO) has played a greater role in health and trade-related affairs. Laws, regulations, standards, guidelines and guidelines on food safety have become the reference or guidelines required by the state. When conducting food trade, WTO members should consider it together with their own relevant laws and regulations under the guidance of the Nutrition Law.

12. How to apply HACCP system in all aspects of food supply?

For most successful HACCP users, it can be used in any link from the farm to the dining table-from the farm to the personal food preparation of the hotel or family. On the farm, many measures can be taken to protect agricultural products from pollution. For example, monitoring seeds, keeping farms clean and immunizing farmed animals. The slaughtering process of food processing plants should also be hygienic, and the transportation, storage and distribution of meat products and poultry products should also be well controlled when they leave the factory. In the wholesaler's shop, ensure proper sanitary facilities, cold storage, storage and delivery activities are not polluted. Finally, restaurants, catering service agencies and family kitchens should do a good job in food storage, processing and cooking to ensure food safety.

13. How do consumers apply HACCP?

Consumers can implement HACCP system at home. There are many steps to ensure food safety through proper storage, handling, cooking and cleaning procedures, from going to the store to buy meat and poultry and putting them on the table. For example, properly refrigerate meat and poultry, and separate raw meat and poultry from cooked food to ensure that cooked meat, cold storage and cooking residues are free of bacteria.

14, what is the relationship between HACCP and ISO 9000?

The?series standard package contains many elements of HACCP management system, such as process control, supervision and measurement, quality record control, document and data control, internal audit, etc. HACCP system can be well compatible with ISO 9000 quality system, in other words, ISO 9000 series standards can be effectively used as HACCP documents and implementation modes.

15. How do enterprises implement HACCP system?

HACCP system needs strong management commitment to support its implementation. Select partners and form professional teams. In order to ensure that the team has extensive knowledge and sufficient experience, team members should be composed of people from different departments. Key members should also meet the requirements of food safety and HACCP system through training, and can hire consultants from outside to guide the company's implementation process. Local enterprises that meet the appropriate requirements of LETAS can get up to S $65,438+04,000, which can solve 70% of consulting expenses for enterprises.

16. How long will it take to formulate and implement HACCP system?

This depends on the scope of the company's existing processes and systems, as well as the complexity of the processes and resources needed to establish HACCP system. It takes about 6 to 12 months on average from the establishment of HACCP system to its implementation.

17, the benefits of HACCP certification include:

A. improving internal processes;

B. Maintain system operation through regular audits to prevent system collapse;

C. Enhance reputation through the implementation of relevant laws and regulations, and avoid certification enterprises from violating relevant laws and regulations;

E. Certification can be used as the basis for the company to contribute and reduce its debt tendency; L when the market requires certification for access, increase the opportunities for export and market entry;

F. Improving consumer confidence

G. reduce the frequency of customer audits;

H. Compared with non-certified enterprises, it has a greater competitive advantage;

First, enhance the company's image.