摘要
应用危害分析和关键控制点(HACCP)质量管理系统提高食品企业质量安全管理体系。HACCP质量管理体系包括:生产危害分析、关键控制点、制定HACCP系统档案记录及评估等;潜在的危害有生物性危害、化学性危害、物理性危害。通过双汇瘦肉精、三鹿三聚氰胺事件说明关键控制点包括原料的质量、加工工艺的控制以及各项质量指标的检测等,并分析了政府监管的重要性。只有政府监管与企业HACCP实施双管齐下,才能真正做到为消费者提供安全的食品保障。
The application of Hazard Analysis and Critical Control Point（HACCP） quality control system improved the quality safety management system of food industry.The HACCP system included the analysis of production hazards,the critical control points,the records and evaluation of system files,etc..The potential hazards included ecological hazards,chemical hazards and physical hazards.With a case study of clenbuterol in Shuanghui meat and melamine in Sanlu milk powder,it was illustrated that the critical control points included the quality of materials,the control of processing process and the deter mination of each quality index,etc.,the importance of government supervision was analyzed.Only under the dual action of government supervision and HACCP could the customers be provided with safe foods.
出处
《安徽农业科学》
CAS
2012年第23期11843-11845,共3页
Journal of Anhui Agricultural Sciences
基金
浙江省商业经济学会立项课题(2012SJYB28)
