从HACCP体系认证实施中的误区看世界食品安全
The HACCP system certification from mistakes in the practice of world food security
摘要：目前我国食品安全已得到了前所未有的重视，要确保食品的安全性，建立和执行有效的食品安全控制体系是必须的。本文介绍了 HACCP和食品安全的概况，重点阐述了HACCP操作过程中容易忽视概念、原则和方法，并提出了相应的观点 。
Abstract: at present our country food safety has got hitherto unknown attention, to ensure the food safety, establish and implement effective food safety control system is a must. This paper introduces the HACCP and food security, elaborated the HACCP process easy to overlook the concepts, principles and methods, and put forward corresponding views.
关键词：HACCP 安全管理 食品
Key words: HACCP safety management of food
自古以来，食品的安全性问题一直同人类的生产活动紧密相连，是制约人类健康和社会进步的重要因素。因此，食品安全问题受到了人们前所未有的关注，各国政府、各种国际组织、许多学术机构都在致力于研究和解决食品安全问题，HACCP体系被认为是保证食品安全最有效的方法。
Since ancient times, food safety problem has been closely connected with human production activities, is to restrict human health and social progress important factors. Therefore, food safety problem has been hitherto unknown attention, governments, international organizations, many academic institutions are committed to research and solve the problem of food safety, HACCP system is considered to be the most effective way to ensure food safety.
1 HACCP体系与食品安全
1 HACCP system and food safety
1.1 HACCP管理体系的特点[1] -[2]
1.1 HACCP management system characteristic [1 ] - [2 ]
HACCP(Hazard Analysis Critical Control Point)“危害分析和关键点控制”，是用于对食品生产、加工过程进行安全风险识别、评价和控制的一种系统方法，是食品生产、加工过程中通过对关键控制点实行有效的预防措施和手段，使食品污染、食品危害因素降低到最小程度。HACCP最初是美国航空航天局 (NASA)专门为宇航员提供食品的一种安全标准，也称为“宇航员食品标准”。它有如下特点：
HACCP ( Hazard Analysis Critical Control Point )" hazard analysis and critical control point", is used for food production, process safety risk identification, evaluation and control of a system, is a food production, processing the critical control point to implement effective prevention measures and means, make the food contamination, food hazard is reduced to the minimum degree. HACCP is the first American Aerospace Bureau ( NASA ) specifically for astronauts to provide a food safety standards, also known as" astronaut food standards". It has the following characteristics:
它强调风险评估和预防为主。通过安全风险评估和危害分析，预测和识别食品生产、加工、流通、食用和消费全过程中，最可能出现的风险或一旦出现问题对人体危害较大的环节，找出关键控制点(CCP)，采取必要的有效措施，使食品安全卫生达到预期的要求。
It emphasizes the risk assessment and prevention. The security risk assessment and hazard analysis, prediction and recognition of food production, processing, circulation and consumption, consumption of the whole process, the possible risks or if there is a problem on human harmful link, to find out the critical control point ( CCP ), to take necessary and effective measures, so that the food safety and hygiene requirements.
‚它强调食品生产企业自身的作用，而不是依靠对最终产品的检验或政府部门的抽样检测和分析来确定食品的安全和质量，以确保食品在生产、流通、食用和消费全过程中的安全和卫生。
Love it emphasizes food production enterprises own role, rather than relying on the final product inspection or government departments sampling detection and analysis to determine the food safety and quality, to ensure that food is in production, circulation and consumption, consumption of whole process safety and health.
1.2食品安全的概念
1.2 the concept of food safety
1996年世界卫生组织将食品安全界定为“对食品按其原定用途进行制作、食用时不会使消费者健康受到损害的一种担保”[3]。从目前的研究情况来看，在食品安全概念的理解上，国际社会已经基本形成如下共识。
In 1996 who takes food safety is defined as" the food according to their original use production, consumption will make consumer health damage to a kind of guarantee" [3 ]. From the point of current research condition, in the understanding of the concept of food safety, the international community has basically formed the following consensus.
首先，食品安全是个综合概念。作为种概念，食品安全包括食品卫生、食品质量、食品营养等相关方面的内容和食品(食物)种植、养殖、加工、包装、贮藏、运输、销售、消费等环节。而作为属概念的食品卫生、食品质量、食品营养等(通常被理解为部门概念或者行业概念)均无法涵盖上述全部内容和全部环节。食品卫生、食品质量、食品营养等在内涵和外延上存在许多交叉，由此造成食品安全的重复监管[4]。
First of all, food safety is a comprehensive concept. As a kind of concept of food safety, food hygiene, food quality, including food nutrition and other related aspects of the content and food ( food ) planting, breeding, processing, packaging, storage, transportation, sales, the link such as consumption. As the concept of food hygiene, food quality, food and nutrition ( commonly known as sector or industry concept concepts ) are unable to cover the whole content and all the links. Food hygiene, food quality, food and nutrition in connotation and denotation has many cross, the resulting food safety regulatory overlap [4 ].