HACCP体系认证的意义
发布时间: 2020-10-02 20:23 点击：
The significance of HACCP system certification
From the perspective of production, HACCP is a safety control system, which ensures the quality and safety of products from the beginning of feeding to finished products. If HACCP management system is used, the most prominent advantages are as follows:
1、使食品生产对最终产品的检验(即检验是否有不合格产品)转化为控制生产环节中潜在的危害(即预防不合格产品)；
1. The inspection of final products (i.e. whether there are unqualified products) in food production can be transformed into the control of potential hazards in the production process (i.e. prevention of unqualified products);
2、应用最少的资源,做最有效的事情。
2. Use the least resources and do the most effective things.
HACCP是决定产品安全性的基础，食品生产者利用ＨＡＣＣＰ控制产品的安全性比利用传统的最准。终产品检验法要可靠，实施时也可作为谨慎防御的一部分。ＨＡＣＣＰ作为控制食源性疾患最为有效的措施得到了国际和国内的认可，并被ＦＤＡ和世界卫生组织食品法典委员会批准。
HACCP is the basis to determine the safety of products. Food producers use HACCP to control the safety of products more accurately than using traditional methods. The end product inspection method should be reliable and can also be used as part of prudent defense. HACCP, as the most effective measure to control foodborne diseases, has been approved by FDA and Codex Alimentarius Commission of who.
1.危害分析：要从原料的生产、加工工艺步骤以及销售和消费的每个环节可能出现的多种危害（包括物理、化学及微生物的危害）进行确定，并评价其相对的危害性，提出预防的措施。
1. Hazard analysis: it is necessary to determine various hazards (including physical, chemical and microbial hazards) that may occur in each link of raw material production, processing process and sales and consumption, and evaluate their relative harmfulness, and put forward preventive measures.
2.关键控制点（CCPS）的确定：关键控制点是指那些若控制不力就会影响产品的质量，从而危害消费者身体健康的环节。一般说来，关键控制点要少于6个。一旦被确定为关键控制点则都要照例进行监测。所以说，关键控制点的选择是HACCP系统的主要部分。
2. Determination of critical control points (CCPs): critical control points refer to those links that will affect the quality of products and harm the health of consumers if they are not controlled effectively. Generally speaking, there are less than 6 critical control points. Once identified as critical control points, they should be monitored as usual. Therefore, the selection of critical control points is the main part of HACCP system.
3.设定管制CCPS的标准：对已经确定的每一个CCPS,都必须制订出相应的管制标准和适当的检测方法。经常管制的标准包括：时间、温度、水份活度（a.）、pH值、可滴定酸盐的浓度、防腐剂含量、有机氯浓度等。
3. Set standards for CCPs control: for each CCPs that has been determined, corresponding control standards and appropriate detection methods must be formulated. The frequently controlled standards include: time, temperature, water activity (a.), pH value, titratable acid salt concentration, preservative content, and organic chlorine concentration.
4.标准设定后：每一个CCPS都必须进行例行监测，以确保每一环节都维持在适当的管制状态下。每次CCPS检测的结果都要进行认真记录、存档，便于今后对可能出现的事故进行分析鉴定。
4. After standard setting: each CCPs must be monitored regularly to ensure that every link is under proper control. The results of each CCPs test should be carefully recorded and filed, so as to analyze and identify the possible accidents in the future.
5.CCPS修正计划：当发现某一个CCPS超出管制标准，应有临时性修正计划，该计划包括如何使CCPS回复到再管制状态以及建议在CCPS超出管制标准期间所生产的产品如何处理。
5. CCPs amendment plan: when a CCPs is found to be beyond the control standard, there should be a temporary amendment plan. The plan includes how to make the CCPs return to the re regulated state and how to deal with the products produced during the period when the CCPs exceeds the control standard.
6.HACCP系统有效性确认：HACCP系统有效性确认是通过对最终产品进行微生物、物理、化学及感官检测来完成的。特别是微生物检测是最为有效的确认指标，但微生物检测法通常不直接用来检测CCPS.有效性确认可以是厂家自查或请政府检测机构来完成。
6. Validation of HACCP system: the validation of HACCP system is completed by microbiological, physical, chemical and sensory testing of final products. In particular, microbial detection is the most effective confirmation index, but microbial detection method is not usually used to detect CCPs directly. The validation of effectiveness can be completed by the manufacturer's self inspection or by the government testing agency.