HACCP体系认证：提高HACCP体系认证质量初探
The HACCP system certification: improve the quality of the HACCP certification system
近些年来，由疯牛病、禽流感、口蹄疫、二恶英等引发的重大食品安全问题在世界各地频频发生，严重威胁人类的生命健康，食品安全已经成为一个全球性的问题，全世界比以往任何时候都更加重视与关注食品的安全与卫生。
In recent years, the mad cow disease, avian influenza, foot-and-mouth disease, such as dioxins, caused major food safety problems in the world occur frequently, a serious threat to human life and health, food safety has become a global problem, the whole world more than ever more attention and concern to food safety and sanitation.
目前，世界上各个国家都采取了一系列保证食品安全卫生的政策和措施，其中以“危害分析与关键控制点”(HACCP)原理为基础建立的食品安全控制体系，已得到国际社会的广泛认可。近年来，我国为了建立与国际接轨的食品安全管理体系和打破国外以食品安全为由设立的技术性贸易壁垒，要求生产加工出口食品的企业必须建立HACCP体系，以取得进入国际市场的“通行证”。
At present, all countries in the world have adopted a series of to ensure food safety and health policies and measures, of which " the hazard analysis and critical control point" ( HACCP ) is based on the principle of the establishment of the food safety control system, has been widely recognized by the international community. In recent years, our country in order to establish international standards and the food safety management system and to break foreign citing safety to set up the technical barriers to trade, the requirements of production and processing of export food enterprises must establish HACCP system, in order to obtain the" permit to enter the international market".
建立HACCP体系，对规范企业的生产行为、提高管理能力和产品质量、增强市场竞争力，起到了积极有效的推动作用。但同时，有些企业在建立HACCP体系及进行认证过程中也出现了一些问题。就如何解决这些问题，提高HACCP体系认证质量，作以如下分析。
The establishment of the HACCP system, to regulate the production behavior, improve management capacity and quality of products, enhance market competitiveness, and played a positive role in promoting effective. But at the same time, some enterprises in the establishment of HACCP system and certification, there are some problems in the process. How to solve these problems, improve the HACCP system certification quality, as in the following analysis.
　　当前HACCP认证中存在的主要问题
The current main problems in HACCP certification
　　一是个别企业在HACCP体系认证中存在急功近利的心态。一些企业为了通过认证取得更多订单、扩大市场，双考虑认证证书所带来的商业效益，而不从管理上真正投入人力、物力、财力、技术设备，管理人员对HACCP法规、原理和体系的基础条件知之甚少。甚至有的企业把认证当作一种宣传手段，偏离了HACCP体系认证的真正目的。
One is the individual enterprises in HACCP system certification in the presence of utilitarian mentality. Some enterprises in order to get more orders through certification, expand the market, double take certification brings the commercial benefits, but not from the management into the real human, material and financial resources, technology and equipment, management of the HACCP regulations, principle and system basic conditions are poorly understood. Even some enterprises certification as a means of propaganda, from the HACCP system certification of real purpose.
　　二是HACCP体系与实际操作存在“两张皮”现象。有些企业，虽已建立起HACCP体系，但不能按其要求和规定来运行和控制，平时的内审，就是几个入填写一些表格和报告，在认证方审核或官方验证时，企业再组织员工加班加点搞突击，补充记录、材料。这不仅对企业是无益的，而且食品安全也无法得到保证。
Two is a HACCP system and the actual operation there" two pieces of skins" phenomenon. Some companies, has established the HACCP system, but not according to the requirements and provisions to the operation and control of the internal audit is, usually, several to fill out some forms and reports, the certification audit or official test and verify, enterprise employees work overtime to assault, add records, materials. This not only to the enterprise is useless, and food safety is not guaranteed.
　　三是培训缺乏有效性。有些企业培训走过场，缺少必要的考核和考试，培训效果差；有些企业只有一两个员工参加过咨询机构的HACCP体系培训班，大多数员工(包括最高管理者等)只参加一两次短期HACCP体系相关知识的培训。由于企业的大部分员工对HACCP体系的相关知识理解和掌握不够，因而很难使其得到真正贯彻。
Three is the lack of training effectiveness. Some enterprises training as a mere formality, lack of the necessary assessment and examination, training effect is poor; some enterprises only have one or two employees participated in the advisory body of the HACCP system training, most of the staff ( including top management etc.) in only one or two short HACCP system knowledge training. Because of the most of the staff of the HACCP system of the understanding and mastering of knowledge is not enough, so it is difficult to make it truly implement.
　　四是企业缺乏完整的相关资料。一些企业对自己行业必备的法规收集不全，对本行业一些新的要求了解不够；对产品所需的技术标准、检测标准更新不及时；设定关键限值、确认HACCP计划所需的相关科学文献来源不广。导致企业制定HACCP计划时对每个关键控制点确定控制危害的生物的、化学的、物理的参数缺少足够的科学依据。