危害分析与关键控制点在中国食品企业应用现状和展望

食品安全不仅是消费者对食品最为关注的话题,也是国家得以发展的重要基础。随着我国食品行业的快速发展,各种新型、快捷、外卖、方便食品等已与人们生活密不可分,各种食品添加剂检验、农兽药残留、食品内物质及包装检验、食品生产规范性检验操作、过期食品的回收再加工等问题层出不穷,食品安全与质量管理工作还有很大的提升空间,传统的食品安全管理体系已不能有效解决当前复杂的食品安全问题。危害分析与关键控制点(HACCP)体系可以使生产企业在早期阶段识别潜在的危害并及时进行调控,避免对消费者的健康和社会福利造成伤害和损失。该体系是食品企业普遍采用的一种保证产品质量安全的方法,备受国际食品业认可和青睐。但当前相关食品法规及注册规范并未对中小型食品企业应用HACCP体系做出强制性规定,大部分企业受制于企业成本、人才培训和管理等影响,主动应用HACCP体系意愿不强。本文通过总结HACCP在我国食品企业的发展和应用,促进HACCP在食品企业的应用,降低食品安全问题发生的概率。

The present status and prospect of hazard analysis and critical control point in the application of food enterprises in China

Food safety is not only the most concerned topic for consumers, but also an important basis for the development of the country. With the rapid development of China''s food industry, all kinds of new type, take-away and other convenient foods are closely connected with people''s lives. Lots of food safety related problems, such as additives, pesticides and veterinary drug residues, food packaging material and inspection, food production, normative operation, expired food recycling, emerge endlessly. Although traditional food safety management system cannot effectively resolve the current complex food safety issues, there still much room to improve, hazard analysis and critical control point (HACCP) system can empower production enterprises to identify potential hazards and regulate them at an early stage, so as to avoid harm and loss in consumer''s health and social welfare. HACCP system could ensure the quality and safety of food products, which is welcomed and applicated in international food industry. However, the relevant food safety and registration laws do not make mandatory provisions on the application of HACCP system in small and medium-sized food enterprises. Most enterprises don''t apply HACCP system actively because of theenterprise cost, talent training and management issues. This paper summarizes the development and application of HACCP in food enterprises in China, hoping it could promote the application of HACCP in food enterprises, and reduce the probability of food safety problems.