HACCP的产生与发展与现代食品安全有关
HACCP generation and development and modern food safety related
    由于我们所赖以生存的陆地、海洋、江湖等大环境的不断恶化,水产品受到的危害可用 "四面楚歌"来形容。这些危害既有微生物的、化学的、生物的也有寄生虫及农药污染等。
Due to the survival of our land, ocean, lake, environment worsens ceaselessly, aquatic product is available" be besieged on all sides " to describe the harm. These hazards have both microbial, chemical, biological or parasite and pesticide pollution.
为了把好水产品的安全和质量关,当代人们惯常采用的是：监测生产设施运行与人员操作的情况,并对成品进行抽样检验(理化、微生物、感官等)。然而,这种传统的监控方式往往仍有不足: (1) 我们常用的抽样规则本身就是有误判风险的。再是水产品是来自单个的易变质的生物体,其样本个体的不均匀性要比机电、化工等工业产品更突出,误判风险更难预料。
In order to guarantee safety of aquatic products and the quality of modern people, the usual: monitoring of production facilities operation and operation situation, and refined to conduct sampling inspection ( chemical, microbiological, sensory etc.). However, this traditional monitoring methods are often still have deficiencies: ( 1) we used a sample of the rule itself is a risk of miscarriage of justice. Then the water from a single product is easily spoilage organisms,  its sample individual inhomogeneities than electrical and mechanical, chemical and other industrial products more prominent, more difficult to anticipate the risk of miscarriage of justice.
      (2)大量的成品检验的费用高,周期长。等检验结果的信息反馈到管理层再决定产品质量控制措施时,往往为时已晚。
( 2) a lot of products inspection of high cost, long period.  inspection results of the information feedback to management to decide the product quality control measures, it is often too late.
      (3)检验技术的开发已到很高水平,但这不等于可"洞察一切"。对于危害物质检查的可靠性仍是相对的。人们的心理是希望无污染的自然状态的食品,检测结果符合标准规定的危害物质的限量并不能消除人们对水产品安全的疑虑。 当传统的质量控制显然不能消除质量问题时,一种基于全面分析普遍情况的预防战略就应运而生,它完全可以提供满足质量控制预定目标的保证。使食品生产最大限度的趋近于"零缺陷"。这种新的方法就是：危害分析与关键控制点---HACCP
( 3) inspection technology development has the very high level, but this is not equal to" have a keen insight into matters".  for hazardous substance to check the reliability of still is relative. The psychology of people is that no pollution of the natural state of food,  test results meet the requirements of the standard of hazardous substances limited and can not eliminate the doubts about the safety of aquatic products. When the traditional quality control obviously cannot eliminate quality problems , based on comprehensive analysis of general prevention strategies will emerge as the times require, it can provide to meet predetermined objectives to ensure quality control.  make food production to maximize the approaches of "zero defect". This new method is : the hazard analysis and critical control point - HACCP
      HACCP诞生在60年代的正致力于发展空间载人飞行的美国。从这点我们可以觉察到它的出现与现代科技和现代生活的密切而又必然的联系。空间飞行的食品是经过多道工序有多种配料的方便食品,其质量要求必须是趋近于"零缺陷"的绝对安全的.可以想象有害物质及肠道致病菌的存在，将给宇航工作带来什么样的后果，这在与美国空间计划有关的食品生产与研究的初期是非常清楚的(Bauman,1992)。要想明确判断一种或者多种食品是否能为空间旅行所接受,按数理统计为基础的抽样检验质量控制模式，必须做极为大量的检验。除了费用以外,每批包装食品的很大部分都必须用来检验,仅留下小部分提供给空间飞行。为了减少发生将不合格食品判为合格食品的错误,按传统的抽取成品检验把关的思路,只能是最大限度的扩大抽样比例,变成大部分食品都要做破坏性试验。传统的质量控制方法显然在此不能满足安全性的严格要求。食品的微生物等的危害存在于许多环节上,但可以采取各种措施予以控制。因此,预先采取措施来防止这些危害和确定控制点是HACCP的关键因素。该体系提供一种科学逻辑的控制食品的危害的方法。避免了单纯依靠检验进行控制的方法的许多不足。一旦建立HACCP体系,质量保证的主要努力将针对各关键控制点(CCP)而避免了无尽无休的成品检验,以较低的成本保证较高的安全性。这些早期的认识导致逐渐形成?quot;危害分析与关键控制点"(HACCP)体系。它在60年代被皮尔斯堡(Pillsbury)公司和美国宇航局(NASA)和美国陆军纳提克(Natick)研究所三个单位联合提出。HACCP概念于1971年美国的全国食品保护会议期间公布于众并在美国逐步推广应用。
HACCP was born in 60's are committed to the development of manned space flight in the United States of america.  from this point we can be aware of its occurrence and modern science and technology and modern life in close and inevitable connection. Space flight food is through multi-channel multiple dosing convenience food, its quality requirements must be close to" zero defect" is absolutely safe. Can imagine the harmful substances and enteric pathogens exist, will give the aerospace work to bring what kind of consequence, the American space program and related to food production and research in the early days was very clear ( Bauman, 1992).  to clearly determine one or more food to space travel to accept, according to statistics based sampling inspection quality control mode, must be extremely large test. Apart from the cost, each batch of food packaging in large part must be used to test, leaving only a small portion is provided to space flight.  to reduce the occurrence of the unqualified food is judged to be a qualified food error, according to the traditional extraction finished the inspection train of thought, can only be the maximum expansion ratio of sample,  into much of the food is to do the destructive test. The traditional quality control methods obviously this can not satisfy the safety requirements. Food microbial hazards exist in many areas, but can take various measures to control. Therefore, to take measures to prevent the harm and determination of control point is the crucial factor of HACCP.  the system provide a scientific and logical control of food hazards method. Avoid relying solely on the inspection and control method of the many deficiencies. Once the establishment of the HACCP system, to assure the quality of the main efforts will be directed at each critical control point ( CCP ) which avoids the incessant product inspection,  at low cost to ensure higher security. These early to gradually formed? Quot; hazard analysis and critical control point ( HACCP ) system". It is in 60 time be Pierce ( Pillsbury ) the company and the United States of America NASA ( NASA ) and the United States Army Natick Research Institute ( Natick ) three units put forward jointly. HACCP concept in 1971  years the United States national food protection during the meeting announced to the public in the United States and gradually promote the use of.