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HACCP is the abbreviation of "Hazard Analysis Critical Control Point", that is, Hazard Analysis and Critical Control Point. HACCP system is considered to be the best and most effective management system to control food safety and flavor quality.

What is HACCP system? The national standard GB/T15091-1994 fundamental terms of food industry defines HACCP as a means to control the production (processing) of safe food; Analyze raw materials, key production processes and human factors that affect product safety, determine key links in the processing process, establish and improve monitoring procedures and standards, and take standardized corrective measures. The international standard CAC/RCP- 1 "General Principles of Food Hygiene 1997 Revision 3" defines HACCP as a system for identifying, evaluating and controlling hazards that are vital to food safety. ?

First, the emergence of HACCP and its development abroad

In recent 30 years, HACCP has become an internationally recognized food safety assurance system, which mainly controls the safety of microbial, chemical and physical hazards in food. In recent years, the widespread concern of the government and consumers for food safety and the persistent occurrence of food infectious diseases are the driving forces for the wide application of HACCP system. The development of HACCP can be roughly divided into two stages.

1. Initial stage

HACCP system was jointly developed by Dr. H.Bauman of Pillsbury Company, US Army, National Aeronautics and Space Administration and Natick Institute in 1960s. It is mainly used for space food. 197 1 year, HACCP principle was put forward at the first national food protection conference in the United States, which was immediately accepted by the Food and Drug Administration (FDA) and decided to adopt it in GMP of low-acid canned food. 1974, FDA announced the introduction of HCCP principle in GMP of low-acid canned food. 65438-0985, the National Academy of Sciences (NAS) published the evaluation results of the effectiveness of HACCP in food regulations. Subsequently, the American Food Microbiological Benchmarking Advisory Committee (NACMCF), composed of experts from four government agencies, including the Food Safety Inspection Bureau (FSIS) of the US Department of Agriculture, the Natick Institute of the US Army, the Food and Drug Administration (FDA) and the US Marine Fisheries Agency (NMFS), and universities and non-governmental organizations, adopted the seven principles of HACCP in food production in 1992. 1993, FAO/ who codex alimentarius Committee approved the application guide of HACCP system, and 1997 issued a new version of HACCP system and its application code guide, which has been widely accepted and adopted internationally. HACCP concept has been recognized as a guide for safe food production worldwide.

2. Application stage

In recent years, HACCP system has been widely used and developed in the world. The United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) strongly recommended it in the late 1980s, and have made unremitting efforts to this day. From June 65438 to June 0993, Codex Alimentarius Commission (FAO/WHO Codex Alimentarius Commission) considered revising the General Principles of Food Hygiene to include HACCP in this principle. 1994 the codex alimentarius coordination Committee of north America and southwest Pacific emphasizes that under the framework of GATT/WTO SPS and TBT (technical barriers to trade), accelerating the development of HACCP is the key to the success of codex alimentarius. FAO/ who CAC actively advocates the implementation of HACCP food safety system in food industries in various countries. According to the agreement of the World Trade Organization (WTO), the codex norms or guidelines formulated by the Codex Alimentarius Commission of FAO/WHO are regarded as the yardstick to measure whether foods in various countries meet the requirements of health and safety. In addition, European Council Directive 93/43/EEC on food hygiene requires food factories to establish HACCP system to ensure food safety. In the United States, FDA promulgated the mandatory HACCP regulations for aquatic products in February 1995, announcing that all aquatic products enterprises exporting to the United States must establish HACCP system from February 1997 18, otherwise their products will not enter the American market. FDA encourages and ultimately requires all food factories to implement HACCP system. On the other hand, Canada, Australia, Britain, Japan and other countries are also promoting and adopting HACCP system, and have promulgated corresponding laws and regulations respectively, and put forward HACCP models for different kinds of food respectively.

At present, countries with good popularization and application of HACCP are: Canada, Thailand, Vietnam, India, Australia, New Zealand, Iceland, Denmark, Brazil and other countries, and most of these countries adopt HACCP by force. The fields of HACCP system include: drinking milk, cream, fermented milk, lactic acid bacteria drinks, cheese, ice cream, raw noodles, tofu, fish and ham, fried meat, egg products, salads, dehydrated vegetables, condiments, mayonnaise, box lunch, frozen shrimp, canned food, beef, cakes, cold drinks, sausages, mechanically cut meat, dried bacon and frozen vegetables. ?

Second, the application and development of HACCP in China

China's food and aquatic products industry paid attention to and introduced HACCP quality assurance method earlier. 199 1 The Fisheries Bureau of the Ministry of Agriculture sent experts to attend HACCP seminars organized by FDA, NOAA and NFI. 1993, the national aquatic product quality inspection center successfully held the first national HACCP training course for aquatic products, and introduced the HACCP principle, aquatic product quality assurance technology, aquatic product hazards and monitoring measures. From 65438 to 0996, the Ministry of Agriculture, in combination with the export trade of aquatic products, promulgated five industrial standards for aquatic products, including frozen shrimp, and began a large-scale HACCP training activity. At present, more than 500 domestic aquatic products export enterprises have obtained HACCP certification for commodity inspection. From June 5 to February, 2002, the National Accreditation Committee of Chinese Certification Bodies officially launched the pilot work of accreditation of HACCP system certification bodies and began to accept applications for HACCP accreditation. ?

Third, the difference between HACCP system and conventional quality control mode

1. Operating characteristics of conventional quality control mode The initial common practice of food safety control is to monitor the operation of production facilities and personnel, and conduct sampling inspection on finished products, including physical, chemical, microbial and sensory indicators. The traditional monitoring method has the following disadvantages:

(1) Common sampling rules have the risk of misjudgment, and food involves a single perishable organism, so the heterogeneity of sample individuals is very prominent, and the risk of misjudgment is unpredictable;

(2) According to the sampling inspection control mode based on mathematical statistics, a large number of finished products must be inspected, which has high cost and long cycle;

(3) Although the detection technology is highly developed, its reliability is still relative;

(4) What consumers want is natural pollution-free food, and the test results meet the limit of harmful substances stipulated in the standard, which cannot eliminate the doubts about food safety.

2.2 characteristics. HACCP control system

HACCP is a scientific preventive food safety system. Has the following characteristics:

(1)HACCP is a preventive food safety assurance system, but it is not an isolated system. It must be based on Good Operating Practices (GMP) and Hygienic Standard Operating Procedures (SSOP).

(2) Each HACCP plan reflects the specific characteristics of a certain food processing method, with the emphasis on prevention and design to prevent hazards from entering food.

(3)HACCP is not a zero-risk system, but it makes food production as close to "zero defect" as possible. Can be used to minimize the risk in food safety hazards.

(four) to put the responsibility of food safety in the first place for food producers and operators.

(5)HACCP emphasizes the processing process and requires communication between the factory and the government. Government inspectors verify the implementation of HACCP in factories by determining whether the hazards are correctly controlled.

(6) Overcome the shortcomings of traditional food safety control methods (on-site inspection and finished product inspection). When the government pays attention to the formulation and implementation of HACCP plan, the control of food safety is more effective.

(7)HACCP enables government inspectors to pay attention to the most vulnerable links in food production and processing.

The concept of HACCP can be extended to other aspects of food quality to control various food defects.

(9)HACCP helps to improve the relationship between enterprises, governments and consumers, and establish confidence in food safety.

The above characteristics are that HACCP changes the control concept of food manufacturers or suppliers from the inspection of final products to the establishment of a comprehensive control system from harvest to consumption, identifying and controlling potential hazards and ensuring food safety. ?

Fourthly, the relationship between HACCP and GMP, SSOP, SRFFE and ISO9000.

1.HACCP, GMP, SSOP, SRFFE and ISO9000.

Haccp: Hazard analysis critical control points, namely hazard analysis and critical control points;

Srffe: sanitary registration of export food elements, that is, the registration management system of export food processing and storage factories and warehouses;

GMP: Good manufacturing practices, that is, good operating practices;

Ssop: Hygienic standard operating procedures, that is, hygienic standard operating procedures;

The relationship between 2.2. HACCP, GMP and SSOP

GMP is a compulsory health regulation for food production and storage.

1994 The Ministry of Health has formulated the General Hygienic Standard for Food Enterprises (GB 1485) according to the provisions of the Food Hygiene Law and referring to the General Principles of Food Hygiene of the Codex Alimentarius Commission of the International Food and Agriculture Organization/World Health Organization (FAO/ WHO). Before and after, the Ministry of Health successively formulated 19 hygienic standards for food processing enterprises, and issued them in the form of national standards: sanitary standards for cannery, liquor factory, brewery, soy sauce factory, vinegar factory, edible vegetable oil factory, candied fruit factory, pastry factory and so on. Hygienic standards for beverage factories, wineries, fruit wineries, yellow wineries, flour mills, drinking natural mineral water plants, chocolate factories, puffed foods and health foods.

65438-0994 The State Commodity Inspection Bureau issued hygiene requirements for export food factories and shops. Subsequently, nine special hygiene standards were issued one after another: Hygienic Standards for the Registration of Exported Livestock and Poultry Meat and Its Products Processing Enterprises, Hygienic Standards for the Registration of Exported Canned Products Processing Enterprises, Hygienic Standards for the Registration of Exported Aquatic Products and Products Processing Enterprises, Hygienic Standards for the Registration of Exported Beverage Processing Enterprises, Hygienic Standards for Exported Tea Processing Enterprises, Hygienic Standards for Exported Sugar Processing Enterprises and Exported Casings Processing Enterprises.

In 2002, CNCA promulgated the Hygienic Requirements for Export Food Production Enterprises, and the hygienic requirements for export food factories and shops were abolished at the same time.

The above-mentioned mandatory hygiene requirements and specifications constitute the GMP of food exported from China.

GMP constitutes the legislative basis of SSOP, which stipulates the hygienic requirements of food production. Food production enterprises must formulate and implement relevant control plans according to GMP requirements, which constitutes the premise for the establishment and implementation of HACCP system. Plans include: SSOP, personnel training plan, factory maintenance plan, product recycling plan and product identification code plan.

SSOP specifically listed the hygiene control indicators, including food processing and environmental sanitation, and the measures taken to meet GMP requirements. HACCP system is based on GMP-based SSOP, which can reduce the number of critical control points (CCP) in HACCP plan. In fact, the hazards are controlled by SSOP and HACCP.

The relationship between 3.3. HACCP and SRFFE, ISO9000

SRFFE can be divided into domestic registration and foreign registration. Export food factories and warehouses must establish a food hygiene and safety control system according to GMP regulations, implement HACCP based on SSOP, and handle SRFFE procedures.

Although HACCP and ISO9000 are both control systems, they cannot be simply equated or replaced. 𚧈is helpful to the stability of product quality, but it can't substitute hazard analysis and HACCP plan. At present, most certification bodies believe that it is scientific and reasonable to establish HACCP-ISO9000 system to ensure food safety and meet the predetermined food quality requirements.

References:

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