HACCP 食品企业建立和实施食品安全管理体系过程中常见问题分析
The establishment and analysis of common problems in the process of the implementation of HACCP food safety management system in food enterprises
目前，大多食品企业，特别是出口食品企业在HACCP原理的基础上建立了食品安全管理体系，通过建立和实施食品安全管理体系，提高了食品安全管理水平，保证了食品的安全卫生质量。
At present, most of the food enterprises, especially the export of food enterprises to establish a food safety management system based on HACCP principle, the implementation of food safety management system through the establishment and, improve the food safety management level, ensure the safety and quality of food hygiene.
但是，食品企业在建立和实施食品安全管理体系过程中，由于种种原因，导致体系的建立和实施存在问题，影响了体系在保证食品安全方面的有效性。
However, in the process of food enterprises to establish and implement the food safety management system, due to various reasons, leading to problems of implementation of existing building and system, affects the system in ensuring the effectiveness of food safety aspects.
体系建立和实施中常见问题：
The establishment of the system and the common problems in the implementation of:
领导重视不够：领导的重视和参与是企业建立和有效实施管理体系的关键。这里所说的领导重视不够，是指食品企业的管理者没有把管理体系的重视落实到行动上，没有使管理体系在组织的各层次得到贯彻执行。由于领导重视和参与不够，使得整个组织的人员对体系的作用认识不足、学习不够，导致体系的文件规定得不到有效的执行，使体系和组织的实际管理要求出现了“两张皮”。
Not enough emphasis on Leadership: leadership's attention and participation is the enterprise establishment and effective implementation of management system for key. Here said that not enough emphasis on leadership, is refers to the food enterprise managers have the management system seriously into action, not the management system are implemented at all levels of the organization. Due to the leadership of attention and participation is not enough, lack of understanding of the role, making the whole organization of the personnel of the system of learning is not enough, cause the system documents can't be carried out effectively, make the required to appear "two pieces of skins of practical management system and organization".
培训不足：许多企业的食品安全管理人员没有受到系统、有效、经常性的食品安全管理体系知识的培训。笔者在审核过程中，经常遇到许多人员不知道体系文件规定的情况。这种培训的欠缺，导致食品企业建立的食品安全管理体系缺乏符合性和适宜性，也导致实际操作偏离文件规定的情况时有发生。
Lack of training: food safety management system, many enterprises have been effective, frequent food safety management system knowledge training. The author in the review process, often encounter many people do not know the file system, the provisions of. This lack of training, leading to food safety management system in food enterprises to establish the lack of conformity and suitability, also lead to deviation from the file specified occurs from time to time.
专业人员缺乏：目前，食品企业不仅存在招工困难的问题，而且还突出地存在缺乏掌握食品安全、食品检测和管理体系要求知识的专业人员的问题。食品企业由于受种/养殖基地的限制，大多位于乡村或城郊，因受生活条件的影响，食品企业很难招到相关专业的高学历人员。企业保持和实施已建立的管理体系所需的合格的内审员更是缺乏。
The lack of professionals: at present, food enterprises not only exists hire difficult problem, but also highlight the existence of a lack of mastery of food safety, food inspection and management system requirements of professional knowledge of the problem. Food enterprises due to the species / breeding base of the restrictions, mostly located in rural or suburban, influenced by the living conditions, food companies are finding it hard to recruit highly educated personnel related professional. Enterprises to maintain and implement necessary established management systems is the lack of qualified internal auditor.
体系持续改进性欠缺：由于存在以上问题，使得有些食品企业很难进行一次像样的内部审核，普遍存在内部审核不深入、走过场的现象，难以发现体系运行中存在的问题，改进体系更无从谈起；即使在内部审核时发现了问题，也往往只是纠正，而不能够采取有效的纠正措施或预防措施，造成体系的有效性大打折扣。
Continual improvement of the system: lack of due to the presence of the above problems, making some food enterprises is very difficult to carry out a decent internal audit, internal audit is not thorough, the universal existence as a mere formality of the phenomenon, it is difficult to find the existing problems in the operation of the system, improve the system more out of the question; the problem was found even in the internal audit, is often only correct, but not to be able to take corrective measures and effective preventive measures, resulting in greatly reduced the effectiveness of the system.
实验室检测能力低：除了大型的食品企业外，许多小型企业实验室不健全，缺乏检测设备和检测人员。产品合格与否经常依赖官方的抽检或委托检验等，阻碍了体系要求的日常监测工作的开展实施。
Laboratory testing capacity low: in addition to large-scale food enterprises, many small enterprises laboratory is not perfect, the lack of detection equipment and personnel. The product is qualified or not often depends on the official sampling or entrust inspection, hindered the daily monitoring system requirements of the implementation of.
HACCP 食品企业建立和实施食品安全管理体系过程中常见问题分析
The establishment and analysis of common problems in the process of the implementation of HACCP food safety management system in food enterprises