HACCP食品衛(wèi)生安全管理體系
    HACCP是英文“Hazard Analysic Critical Control Point”(即危害分析及關鍵控制點)的首字母縮寫，是用于對某一特定食品生產(chǎn)過程進行鑒別評價和控制的一種系統(tǒng)方法。該方法通過預計哪些環(huán)節(jié)最可能出現(xiàn)問題，或一旦出了問題對人危害較大，來建立防止這些問題出現(xiàn)的有效措施以保證食品的安全。即通過對食品全過程的各個環(huán)節(jié)進行危害分析，找出關鍵控制點(CCP)，采用有效的預防措施和監(jiān)控手段，使危害因素降到最小程度，并采取必要的驗證措施，使產(chǎn)品達到預期的要求。HACCP是一個為國際認可的、保證食品免受生物性、化學性及物理性危害的預防體系。它產(chǎn)生于20世紀60年代的美國宇航食品生產(chǎn)企業(yè)，已被聯(lián)合國食品法典委員會采納并向全球推廣。它主要是通過科學和系統(tǒng)的方法，分析和查找食品生產(chǎn)過程的危害，確定具體的預防控制措施和關鍵控制點，并實施有效的監(jiān)控，從而確保產(chǎn)品的安全衛(wèi)生質(zhì)量。
    它最早出現(xiàn)于20世紀60年代，美國Pillsbury公司為美國太空項目盡其努力提供安全衛(wèi)生食品時，率先使用了HACCP的概念，美國FDA于1973年決定于低酸罐頭食品中采用。1985年美國科學院推薦HACCP應被行政當局采用，經(jīng)過數(shù)年的研究和發(fā)展，1989年11月，美國農(nóng)業(yè)食品安全檢查局(FSIA)、水產(chǎn)局(NMFS)、食品藥品物管理局()FDA等機構(gòu)發(fā)布了“食品生產(chǎn)的HACCP法則”。1990—1995年，美國相繼將HACCP應用于禽肉產(chǎn)品、水產(chǎn)品等諸多方面，1997年12月18日美國對輸美水產(chǎn)品企業(yè)強制要求建立HACCP體系，否則其產(chǎn)品不能進入美國市場。其間中國、歐盟各國、日本、泰國、加拿大、澳大利亞、新西蘭等許多國家相繼學習、推廣應用了HACCP知識。迄今為止，HACCP已被許多國際組織如FAO／WHO、CAC等認可為世界范圍內(nèi)保證食品安全衛(wèi)生的準則。
    HACCP是一種控制危害的預防性體系，是一種用于保護食品防止生物、化學、物理危害的管理工具。傳統(tǒng)的質(zhì)量控制往往注重于最終產(chǎn)品的檢驗，而這又不能達到消除食源疾患的目的，為此在20世紀60年代由PILLSBURY公司、美國NATICK軍隊實驗室和國家航空宇宙管理部門在開發(fā)美國宇宙計劃食品中首次提出了HACCP這一概念。它雖然不是一個零風險體系，卻是一個食品安全控制的體系，它不是一個獨立存在的體系。HACCP必須建立在食品安全項目的基礎上才能使它運行。例如：良好操作規(guī)范(GMP)、標準的操作規(guī)范(SOP)、衛(wèi)生標準操作規(guī)范(SSOP)，由于HACCP建立在許多操作規(guī)范上，于是形成了一個比較完整的質(zhì)量保證體系，HACCP作為最有效的食源疾患的控制體系已被國家或社會所接受。

HACCP food hygiene and safety management system

HACCP is English “Hazard Analysis Critical Control Point r" (i.e., whose Control were Hazard Analysis and Critical Control points) acronyms, is used for a particular food production process Control and identification evaluation method of a kind of system. This method is most likely by problems which link, or once a problem of great people, to establish prevents these problems and effective measures to ensure food security. The process of food through every link to the hazard analysis and critical control points (CCP) out, adopting effective measures of prevention and control means, make hazard factors is minimized, and take the necessary measures to verify the products intended. HACCP is a guarantee for international recognition and food from the biological, chemical and physical hazards prevention system. It happens in the 1960s American aerospace food production enterprise, has been adopted and the UN food codex alimentations commission to the global popularization. It is mainly through science and the method of system, analysis and find food production process, determine the harm of prevention and control measures and key points, and effective monitoring, thus ensuring the quality of product safety and health.
It first appeared in the 1960s, American Pillsbury Company for the U.S. space program to provide safety and health food, pioneered the use of the concept of HACCP in 1973, American FDA decided in lower Suanguan head used in food. In 1985, the American academy of sciences recommended by the administrative authority shall be HACCP, after years of research and development, November 1989 American agricultural food safety inspection bureau (FSIA), Shui Chanju (NMFS), and the food and drug administration (FDA) things such agencies released "food production rule." HACCP 1990-1995, America will be applied in succession of HACCP poultry products, aquatic products etc., 1997 to December 18 America losing beauty products enterprises established compulsory requirements, otherwise the product of HACCP system can enter the American market. In China, EMU, Japan, Thailand, Canada, Australia, New Zealand, many countries have learning, the popularization and application of HACCP knowledge. So far, HACCP international organization has been many such as the FAO/WHO recognized as such, CAC worldwide guarantee food safety standards.
HACCP is a kind of control system; the preventive harm is a kind of food for protection against biological, chemical and physical hazard management tools. The traditional quality control tend to focus on the final product inspection, which can achieve the purpose to eliminate food source disease, in the 1960s, American NATICK PILLSBURY by national aerospace, military laboratory and administrative departments at the American space development plan for the first time in food put forward the concept of HACCP. Although it is not a zero risk system, is a food safety control system, it is not an independent existence of the system. HACCP food safety project must be based on the basis that it can be operation. For example: good operation specification (GMP), standard specifications (SOP) and sanitary standard specifications (SSOP), because many HACCP standard operation, and formed a comparatively complete quality assurance system, as the most effective HACCP food source disease control system has been accepted by country or society.