HACCP system application phase

In recent years, the HACCP system has been widely used and developed in countries all over the world. The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) strongly recommended it in the late 1980s and have continued to this day. In June 1993, the Codex Alimentarius Commission (FAO/WHO CAC) considered revising the "General Principles of Food Hygiene" to include HACCP in this principle. The 1994 North American and Southwest Pacific Codex Harmonizing Committee emphasized the need to accelerate the development of HACCP as a key to the success of Codex in the framework of the GATT/WTO SPS and TBT (Technical Barriers to Trade) application agreements. The FAO/WHO CAC actively advocates the implementation of the HACCP system for food safety in the food industry of various countries. According to the World Trade Organization (WTO) agreement, the Codex norms or guidelines formulated by the FAO/WHO Codex Alimentarius Commission are regarded as the yardstick for measuring whether the food of each country meets the hygienic and safety requirements. In addition, the European Community Council Directive 93/43/EEC on food hygiene requires food factories to establish a HACCP system to ensure food safety requirements. In the United States, the FDA promulgated mandatory HACCP regulations for aquatic products in December 1995, and announced that from December 18, 1997, all aquatic product companies exporting to the United States must establish a HACCP system, otherwise their products cannot enter the US market. FDA encourages and ultimately requires all food factories to implement a HACCP system. On the other hand, Canada, Australia, the United Kingdom, Japan and other countries are also promoting and adopting the HACCP system, and have issued corresponding regulations respectively, and proposed HACCP models for different types of food.

countries and fields

Countries with better promotion and application of HACCP include: Canada, Thailand, Vietnam, India, Australia, New Zealand, Iceland, Denmark, Brazil and other countries. Most of these countries implement HACCP compulsorily. The fields of HACCP system include: drinking milk, cream, fermented milk, lactic acid bacteria beverages, cheese, ice cream, raw noodles, tofu, fish and ham, fried meat, egg products, salads, dehydrated vegetables, condiments, mayonnaise, lunch boxes , frozen shrimp, canned food, beef food, cakes, refreshing beverages, sausages, mechanically cut meat, salt-dried meat, frozen vegetables, honey, high-acid food, meat and poultry, fruit juice, vegetable juice, animal feed, etc.

The development of HACCP application in my country

Chinese food and aquaculture industry paid attention to and introduced HACCP quality assurance method earlier. 1991

In 1993, the Fisheries Bureau of the Ministry of Agriculture dispatched experts to participate in the HACCP seminar organized by FDA, NOAA and NFI. In 1993, the National Aquatic Product Quality Inspection Center successfully held the first aquatic product HACCP training course in China, introducing the principles of HACCP and the quality assurance of aquatic products. technology, aquatic product hazards and monitoring measures, etc. In 1996, the Ministry of Agriculture promulgated five industry standards for aquatic products such as frozen shrimp in light of the export trade situation of aquatic products, and carried out publicity and implementation, and started a large-scale HACCP training activity. At present, more than 500 domestic aquatic product export enterprises have obtained the commodity inspection HACCP certification. In December 2002, the China National Accreditation Service for Certification Bodies officially launched the accreditation pilot work for HACCP system certification bodies, and began to accept applications for HACCP accreditation pilot projects. After nearly ten years of certification and exploration of the HACCP system, in 2011, in order to standardize the hazard analysis and critical control point (HACCP) system certification of the food industry (hereinafter referred to as the HA C CP system certification), according to the "Food Safety Law of the People's Republic of China", The Certification and Accreditation Regulations of the People's Republic of China and other relevant regulations have formulated GB/T27341-2011 "GBT 27341-2009 General Requirements for Hazard Analysis and Critical Control Point Systems for Food Production Enterprises", which has been implemented since May 2012.

HACCP is a preventive system for the control of food safety hazards, which is used to reduce the risk of food safety hazards to a minimum or acceptable level, predict and prevent the occurrence of hazards affecting food safety in the food production process, prevent problems before they occur, and reduce the risk of food safety hazards. Product loss. HACCP includes 7 principles:

① Conduct a hazard analysis;

② Determine the critical control points;

③ Determine the critical limit of each critical control point;

④ Establish monitoring procedures for each critical control point;

⑤ Establish corrective actions to be taken when monitoring indicates that a critical control point is out of control;

⑥ Establish verification procedures to demonstrate the effective operation of the HACCP system;

⑦ Establish a system of record for all applicable procedures and these principles and their application.

HACCP CompositionEdit

HACCP quality control law is a control law first developed by American Pillsbwg company in 1973. It is a management system to ensure food safety, which generally consists of the following parts:

1. Analyze and evaluate the possible hazards in each link from raw material procurement to product processing to consumption.

2. Based on these analyses and assessments, establish critical control points (CCPS) for the whole process of a food from raw materials to final consumption.

3. Establish procedures to effectively monitor critical control points.

Packaging StandardsEdit

The global standard for food bottle packaging

On the basis of the HACCP safety management system standard, ISO, the International Organization for Standardization, has formulated the ISO22000 standard - "Food (Packaging) Safety Management System - Requirements for Any Organization in the Food Chain".

The standard was developed by experts from the food industry, representatives of international professional bodies and the Codex Alimentarius Commission, as well as an agency jointly established by the Food and Agriculture Organization of the United Nations and the World Health Organization. This standard can be used as a technical standard to provide guidance for the establishment of an effective food safety management system for enterprises around the world, and to promote global enterprises to implement haccp in a simpler and more consistent way, avoiding differences due to different countries or different food products.

iso22000 is a voluntary international standard. This standard proposes a unified standard for the global food safety management system. Chinese food and food packaging manufacturers should take precautions, familiarize themselves with and master the standard as soon as possible, and establish and improve the food safety management system according to the standard. Relevant departments should also put forward corresponding requirements for the production enterprises of imported food according to this standard.

iso22000 cites five initial steps and seven principles proposed by the Codex Alimentarius Commission. The five initial steps include: establishing a HACCP team, product description, intended use, drawing a flow chart, and confirming the flow chart on site. The seven principles include: Hazard Analysis, Determine Critical Control Points, Establish Critical Limits, Establish Critical Control Points, Establish Corrective Actions When Monitoring System Shows that a Control Point is Out of Control, Establish Verification Procedures to Confirm the Operation of the HACCP System Effectiveness, establish a documented system. iso22000 clarifies the general requirements in food safety management, rather than specific requirements for any type of organization in the food chain. iso22000 is a new standard for food safety management systems designed to ensure that there are no weak links in the food supply chain. iso22000 adopts the iso9000 standard system structure. In terms of food hazard risk identification, confirmation and system management, it refers to the relevant haccp system and application part in the "General Principles of Food Hygiene" promulgated by the Codex Committee on Instruments. The scope of use of iso22000 covers the whole process of the food chain, namely planting, breeding, primary processing, manufacturing, distribution, all the way to consumer use, including catering. In addition, industries closely related to food production can also use this standard to establish a food safety management system, such as pesticides, veterinary drugs, food additives, storage and transportation, food equipment, food cleaning services, food packaging materials, etc. This standard can be used alone or in combination with other management system standards such as iso9001:2000.

DifferenceEdit

The difference between HACCP system and conventional quality control mode

1. Operational characteristics of conventional quality control mode The original practice for food safety control is to monitor the operation of production facilities and personnel operations, and conduct sampling inspections of finished products, including physical and chemical, microbiological, sensory and other indicators. Traditional monitoring methods have the following shortcomings:

(1) The common sampling rules themselves have the risk of misjudgment, and the food involves a single perishable organism, and the individual sample heterogeneity 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 product inspections must be done, and the cost is high and the cycle is long;

(3) Although the development of inspection technology is very high, the reliability is still relative;

(4) Consumers want food in a non-polluting natural state, and the test results meet the limit of hazardous substances stipulated in the standard, which cannot eliminate doubts about food safety.

2. Characteristics of HACCP control system

As a scientific preventive food safety system, HACCP has the following characteristics:

(1) HACCP is a preventive food safety assurance system, but it is not an isolated system and must be built on the basis of Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedure (SSOP).

(2) Each HACCP plan reflects the specificity of a food processing method with an emphasis on prevention and is designed to prevent hazards from entering the food.

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

(4) Appropriately attribute the responsibility for food safety to food manufacturers and food sellers first.

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

(6) Overcoming the shortcomings of traditional food safety control methods (on-site inspection and finished product testing), when the government focuses on the formulation and implementation of the HACCP plan, the control of food safety is more effective.

(7) HACCP enables government inspectors to concentrate on the links most prone to safety hazards in the process of food production and processing.

(8) The HACCP concept can be extended and applied to other aspects of food quality to control various food defects.

(9) HACCP helps to improve enterprises