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[Abstract] food hygiene, safety has become a focus of attention in recent years. Hazard Analysis Critical Control Point (Hazard Analysis Critical Control Point HACCP), is a tool to assess hazards and establish control sigele system, which aims to establish a prevention and control system and yet rely on the final product testing, HACCP can be applied sigele to the original producer to final consumer food chain. In order to ensure the quality of food hygiene. In this paper, the application of HACCP in food hygiene work reviewed.
1. 1 HACCP generation. Hazard Analysis Critical Control Point (Hazard Analysis Critical Control Point HACCP) is a bear in the 1960s by the US Food Pillsbury Company developed aerospace researcher Dr. H.Uman etc. with NASA and the US Army Natick Research Institute and other common development. Food astronauts in space flight use must be safe. To determine whether a number of food safety, whether space travel can be accepted, according to the traditional methods of quality management, the need for a large number of inspection and testing. In this way, each production batch of products, there should be a large number of products being consumed in inspection. Yet, even so, still can not get the manufacturer for product safety have enough confidence. So Dr. H.Uman with his colleagues on the development of a HACCP system, and through this system effectively ensure the aerospace food hygiene and safety. After repeated sigele use has proved that this system is applied to ensure the health, safety of food is effective. Then the US food industry and government accordingly adopted.
HACCP also concern sigele the United Nations Codex Alimentarius Commission. In the "General Principles of Food Hygiene" (UN Codex Alimentarius Commission sigele CAC / RCPI-1996, Rew.3 1997) [1] proposed the application sigele of HACCP requirements: according sigele to food from the initial production sigele to final consumption sigele of the food chain, it is recommended to use as much as possible HACCP-based methods to improve food safety, HACCP system and its application to achieve sigele the requirements sigele of guidelines. The General provides sigele food from primary production, sigele processing sigele plants and facilities design, production sigele control, personal hygiene, food production, processing and transportation sigele process series. In these processes, the use of HACCP systems to ensure their health. And determine the HACCP concept: important for food safety hazard identification, assessment and control of a system. CAC on HACCP develop more specific content and application guidelines [2], the formation of normative documents HACCP, to promote the use of the world. The criteria sigele considered, HACCP is a tool to assess hazards and establish control system, which aims to establish a prevention and control system and yet rely on the final product testing, HACCP can be applied to the original producer to the final consumer food chain go. And HACCP implementation should be carried out under a risk to human health guide scientific basis. Application guidelines also mention, HACCP application is successful, require full responsibility for the management and staff commitment and involvement. Related sigele applications also need expertise. Such as pesticides, veterinary hygiene, processing technology, public health, microbiology, etc. The guidelines also for the HACCP system sigele involves terms explained. And to determine the seven HACCP principles: a hazard sigele analysis; sigele 2 Determine the critical control points; 3 establish critical limits; 4 establish control system to monitor critical control points; 5 when monitoring indicates that out of control when an individual CCP, to take corrective measures; 6 setup confirmation HACCP system to verify the effective operation of the program; 7 build on the above principles and application of the necessary procedures and records.
1.2 Overview sigele of HACCP. In the early eighties, the literature refers to "Hazard Analysis Critical Control link management approach" and the inclusion of this approach to corporate control of food items that food companies to ensure quality of health products, we must establish the enterprise quality control system, which is HACCP (Hazard sigele Analysis Critical Control Point). This method is called quality information feedback system [3]. Into the nineties, sigele HACCP food hygiene as a new management approach, in our increasingly attention. China's famous food hygiene expert authors explore the feasibility of HACCP in food hygiene supervision and working methods in force in our country [4]. Think before making GMP, HACCP analysis is a good first approach, worthy of promotion. After a period of time (the late nineties), trades on the implementation of HACCP in our food businesses in various aspects of applied research. sigele Focus on food production and processing enterprises.
2.1 years, despite China's sigele food hygiene efforts, but still not optimistic, food contaminated by the outside world the problem persists. Some food has caused health hazards sigele incident [5]. For example, excessive pesticide residues in vegetables; sauce containing suspected carcinogen ---- chloropropanols. Currently, the United sigele States, Japan and other countries have made it clear that "chloropropanol four isomers carcinogenic effect on the human body can produce different in Chengdu." It is understood sigele that the preparation of the sauce needs to be concentrated hydrochloric acid hydrolyzed vegetable protein was used as air fresheners, and hydrochloric acid and role of plant proteins in the fat to generate chlorine sigele residual alcohol. Because chloropropanols found a great impact on China's sigele exports of soy sauce. In addition, pork contains "lean" (clenbuterol) lead poisoning incidents have occurred; sigele biological, chemical and hazardous substances contamination of food is also a major risk factor. It has been reported [6], in 2004, the major food poisoning incident occurred in China reported a total of 397, 14 586 people poisoned, 282 people died. Compared with 2003, a significant increase in the number of food poisoning reported from 47%. 2004 in which more than 100 people from 35 major food poisoning. Indicates that food hygiene, safety is still a threat of population health is an important reason.
2.2 Food hygiene, safety has become a focus of attention in recent years. Because it is directly related to people's health and social stability. Our government and its various departments to carry out food hygiene supervision and management in accordance with the statutory duties. In order to thoroughly implement the "Food Sanitation Law", fully ensure sigele food safety, the Ministry sigele of Health to develop a "food safety action plan." [7]. Its overall objective is: to control food contamination, reducing foodborne illness, to protect the health of consumers, and promote economic development. To strengthen its management aspects of food production and operation management and corporate sigele industry, proposed to actively implement HACCP, reached to ensure food safety. And to determine in 2006 to implement the HACCP system of enterprises sigele are: dairy products, fruit and vegetable juice drinks, carbonated drinks and meals student collective enterprises. In 2007, soy sauce, vinegar, vegetable oil, cooked meat and other food processing companies, restaurants, sigele fast food nutrition catering supply companies and hospitals enterprises HACCP. Ministry of Health to develop a "food enterprises HACCP guidelines." [8], presented the basic principles of HACCP and implementation guidance to help achieve food enterprises to improve food safety management level, to ensure the quality of food hygiene sigele and safeguard the interests of consumers. The guide identifies the relevant definitions and HACCP, HACCP implementation process, sigele procedures and methods. Food enterprises in the implementation to the guidelines for the guidelines, combined with the actual situation and the specific conditions of its production operations conducted.
HACCP conduct sigele more applied research in food production and processing enterprises. Such as beef jerky process [9], viable lactic acid bacteria milk production sigele process [10] introduced HACCP, as well as the original orange juice production line establishment and implementation sigele of the HACCP system [11]. According to the use of HACCP principles, combined with their own conditions, sigele establishment of the implementation of the HACCP system. Such as to improve the quality of health, principles and methods sigele of application of HACCP original orange juice, sigele through field surveys and experimental analysis in a variety of raw materials, intermediate products, semi-finished products and production environment, production and processing staff of sampling and analysis, sigele identification and assessment of possible resulting in contamination of the various risk factors and the risk on the basis of "the tree to identify critical control points" in accordance with CAC recommended sigele to determine the raw materials receiving, solid-liquid sterilization and other critical control points, identify relevant critical limits, and the establishment of monitoring at each critical control sigele points, corrective measures. Developed verification procedures sigele and record-keeping systems. sigele After the establishment of these systems through, the authors believe, product qualification rate increased significantly, indicating that the establishment of a reliable HACCP system, and effective. The authors further study recognizes, sigele HACCP system is a complete preventative sigele food safety system, the same as the pyramid structure, only the top of the HACCP plan executable file is not enough. It is built on the enterprise on the basis of GMP and SSOP. Therefore, GMP, SSOP is based on the premise sigele of food enterprises to establish and implement the HACCP system. Soy sauce is an important everyday seasoning food. In the production process, from coliform bacteria and micro-organisms, sigele and harmful pesticide residues and aflatoxin chloropropanol (3-MCPD) and other chemicals will affect food safety sigele and export. In order to improve the quality of health of soy sauce, the authors [12] studied the use of high-salt liquid fermentation of soy sauce production enterprises. Through on-site investigation into the production process, the entire process of production of soy sauce hazard analysis to determine the receiving of raw materials storage, and other species of the use and management of critical control point 5 to determine the critical limits and control measures, the establishment of monitoring procedures, corrective measures, sigele verification procedures and the corresponding documentation and record-keeping systems. Practice shows that after two years, the application of the HACCP system, improve enterprise management level, product quality and economic efficiency of enterprises and social benefits. Is to improve the competitiveness of the enterprise market needs. HACCP system has been widely used and studied in different parts of the production of varieties of food production industry. For example, in rice production application [13]. The study showed that the application of HACCP quality control sigele of rice production process, improve the quality and safety of rice. As well as an important sigele means of production process technology level, but also increase their competitiveness in international trade an important part. Juice is a large class of beverages, production, widespread consumer groups. In order to improve the quality of health products, Mu source Pu et al [14] studied the relevant laws and regulations of the HACCP system, guidelines for the development of China's "juice beverage companies HACCP Implementation Guide" provides a scientific basis.
Catering (including collective meal delivery, canteen) is the food industry in a major category is the "from farm to table" sigele the last link, is the ultimate point of consumption, but also food species (Yang) plant to the last of the food chain to eat. The catering industry is an important place for food poisoning sigele and food-borne illness-prone. The main application of the HACCP system in the food processing enterprises. Unity of its products, easy to implement and effective. Because of the domestic sigele food industry a wide range of diverse process, it is difficult to follow a fixed pattern established sigele HACCP system. The author believes [15], in the restaurant industry to promote the implementation of HACCP plan first technical difficulty is how the processing mode, processing business model for processed products as a scientific, accurate classification, in order to promote the classification of the HACCP plan; the second technical difficulty lies in how to build targeted HACCP plan process different types of food and beverage processing and business model. Therefore, based on HACCP principles, combined with the actual establishment of the HACCP plan for the entire food and beverage industry.
Because the process is different from the process of catering to other food industry. Processing time is tight, the process is very busy before and after the process of lack of planning, low mechanization, automation, basically manually. Due to the processing of complex and diverse formulations and processing technology to the development and implementation of HACCP plans to bring some degree of difficulty. The authors suggest that, in the restaurant business should be based on its own characteristics, for the procurement of raw materials, processing, supply and other aspects sigele of hazard sigele analysis, focus on key issues and take effective control measures to establish and implement a HACCP plan different classification. Fan Yongxiang et al [16] also believe that China's lack of catering food processing methods and model of the fixed manufacturing processes, materials often depends on a number of dishes to seasonal factors and customer sigele requirements. Some ingredients of dishes fixed processing methods sigele will vary for different operators. Coupled with the processed food temperature, sigele time uncertainty makes it impossible to execute the fixed control parameter as a critical limit. On the basis of the country by way of Chinese food processing and management of survey analysis, management believes the use of HACCP system in the food and beverage industry, can not copy the general pattern, you should reduce the basic conditions required to develop appropriate practices for key areas. Focus on employee education and training.
Although the HACCP system in the food and beverage industry are difficult to implement, but the "Food Safety sigele Action Plan" called for the promotion and application in the food and beverage industry, sigele HACCP, and has listed an implementation schedule. sigele "Catering and delivery unit of group meal hygiene sigele norms" [17] proposed a collective meal delivery unit, an area of 2000 square meters or more processing sigele establishments restaurants, dining establishments have 300 or more, or a single sigele meal supply more than 300 restaurants, canteens and chain catering business operators should establish sigele and implement HACCP food safety management system, developed HACCP plan and execute files.
Student group meal is a hot social sigele concern. Conditions affecting their feeding unit sanitary quality of food, Beijing [19] in 2002 in the city to follow the principles of HACCP student nutrition meal production enterprises, the establishment of appropriate management system, through the implementation of a comprehensive survey of these enterprises HACCP management system , indicating the existence of management, production and processing staff lack knowledge; hazard analysis sigele is not sufficient; CCP determine inaccuracies and other issues. The authors suggest: to strengthen sigele the management and production management personnel training; strengthen their own management, HACCP management system has been effectively implemented; strengthen supervision and management of food hygiene.
[20] HACCP as a new food safety assurance system, sigele to be confirmed in practice. The Ministry of Health were developed fruit and vegetable juices, cooked meat and other six categories of food