HACCP在确保食品安全中的有效实施_英文_

肉类研究MEAT RESEARCH 2010.1
Effective Implementation HACCP for Meat Safety
LIU Xingyong, ZHU Renjun*
（Y unnan Agricultural University, Institute of Food Science and Technology，Y unnan Kunming, 650201）
Abstract: Food safety now faced with enormous challenges, HACCP system considered as the most effective food safety system be introduced in food production , but the HACCP system in the enterprise was not effective application, with the result that food safety problem still serious, the hazards was not reduced effective to achieve an acceptable level. This paper analyzes the HACCP system in meat industries why can not effectively operation and the easy appears hazards in food chain, and establish prevent measures. Analysis from the interaction and relationship between the various steps of HACCP system, obtain that meat safety require both the internal and external efforts, should implementation the HACCP concept and cultivate the enterprises and employees HACCP awareness.
Key words: food safety； hazard analysis；monitor；awareness
Introduction
U navoidable, naturally occurring contamination and various human factors pose a unique challenge to food safety. As people's living standards improved, food safety issues have been a high degree of concern. In order to ensure food quality and safety, all kinds of food quality and safety management systems are extensive adopted, for example, the HACCP(Hazard Analysis and Critical Control Point), Has been recognized as the most effective food safety management system. It could reduce various of hazards in food (include physical hazards, biological hazards and chemical hazards) to an acceptable level or eliminate the hazard. However, the food safety problems are frequent. i.e. World Health Organization (WHO) latest announced information shows that each year the number of global food-borne diseases occur reach to billions. Abuse of food additives in milk powder, has been serious endanger children's health. At the same time, with the economic growth and development of populated urbanized canters, the consumers have showed more and more interest in food quality and are to an increasing extent demanding products of high quality and safety [1]. These accidents are because of several reasons that in the food production and consumption chain, which can bring all kinds of hazards led to food-borne diseases.Meat safety is a pressing issue for government, consumers, food retailers, and processors. This sense of urgency must be recognized by dairy producers. Although the burden of microbial food-borne disease is not known with a high degree of certainty, the estimated number of clinical cases and deaths annually is disturbing[2].Therefore, prevent meat contamination, provide satisfactory meat for consumers is very difficult, and require to research the meat safety management systems, putting the HACCP into effect effi cient.
China now faces many weaknesses within the food quality management systems. (1)The food production and distribution systems investigated are extremely fragmented. (2) The official Chinese food quality management system is equally fragmented among half a dozen national agencies with their ramifications at provincial levels with a multitude of small poorly-educated family agribusinesses and companies.(3) There is general lack of information about, misunderstanding of food safety.(4) A large minority of chain operators within the food management system under study still do not understand why a quality focus is important. (5) Traditional markets still have a leading market share of fresh food products in the area visited by the mission, with supermarkets and other modern forms of retail gaining
Received: 15 January 2010
Corresponding author:Professor ZHU Renjun, Yunnan Agricultural University, Institute of Food Science and Technology，Yunnan Kunming,650201 China.
ground on non-perishable groceries and other items. (6) Finally, the large size of the country and the long distances to be covered create logistical difficulties for operators transporting fresh produce from producers to markets [1]. China and the developed country have obvious disparity in food safe supervision, mainly manifests in the system establishment, the laws and regulations, standard system's construction, new technical application and effective measures established and so on [3]. Therefore, China faces enormous challenges of meat quality and safety. To solve the above problems in a short time is impossible. Since China enter into the WTO, have greater emphasis on food safety, in order to improve domestic food safety, break the trade barriers, many food safety management systems has also been widely applied, especially the HACCP system.
HACCP is a system of food safety control based on the systematic identification and assessment of hazards in foods and the definition of means to control them. It is a preventive, rather than a reactive, tool that places the protection of the food supply from microbial, chemical and physical hazards into the hands of food management systems [4]. In order to design and develop effective HACCP-based integrated hazards management programmes, such factors as the farming systems, Pre-and post-slaughter technologies, the situation of environment pollution, producer and consumption and government's management, last but not least, the economy, is the basic of good implement for HACCP. Prevention through pre-harvest management is the best method for controlling contamination; however, should contamination occur, the hazards associated with the contamination must be managed through post-harvest procedures, In an ideal integrated management system, contamination hazards would be minimized in every phase of production, harvesting, processing and distribution[4]. Governments should require though HACCP certification, and incorporate HACCP system into enterprise management, enhance meat safety management in product and work to perfect related laws and regulations about food safety management. According to theses points, the ideal, handsome food will be supplied.
1　The possible reasons of HACCP didn’t effective implementation
There are many reasons that can lead to HACCP implement unsatisfied, include the producer Can not lay down effective HACCP programme in food production and not carry HACCP out effectively, law enforcement inadequate for meat safety and meat detection systems incomplete. The development and application of HACCP programmes are complex matters, and not all areas have the required technical expertise and experience to establish effective integrated contamination management systems that are based on the HACCP approach. Furthermore, a prerequisite for the development of HACCP programmes is observance of good agricultural practice Post-harvest procedures (GAP) and good manufacturing practice (GMP) [5]. SAMANTHA J. GILLING et al, through investigate founded that there are 11 barriers of successful hazard analysis critical control point implementation in the United Kingdom [6]: lack of self-efficacy, awareness, understanding, agreement, outcome expectancy, lack of motivation or inertia of previous practice, cue mechanism, competence, negative environmental factors, negative guideline factors, negative external factors. In China, expect the above reasons, also include the following.
1.1 The producer can not lay down effective
HACCP programme in food production Lay down the effective HACCP programme in meat production is very important to meat safety. Integrated management systems based on the HACCP approach must, of course, consider hazards at all stages of production, handling and processing. After hazard analysis did not identify effective critical control points (CCPs), this can lead physical hazards, biological hazards and chemical hazards enter into food. When establish critical limits, did not reach to the requirements. i.e. product Ultrahigh Temperature milk (UHT) require 3～4s and temperature is 135～140℃,so can achieve the desired sterilization effect, if temperature is low 135℃, can not fi nish sterilization, the heat-resistant spores of bacteria will be residual in milk. In HACCP system, each links are interconnected, if one step of system error, can lead food safety problem.
Potential barriers to the implementation of HACCP are existence. The barriers may include[7] :(1)lack of government commitment;(2)lack of customer and business demand;(3)absence of legal requirements; (4)financial constraints; (5) human resource constraints;(6)lack of expertise and/or technical support; (7)inadequate infrastructure and facilities; and (8)inadequate communications.
1.2 HACCP did not effectively carry out
The effective HACCP programmes should observance of GAP and GMP, in agricultural practice and manufacturing practice , lack of the production and processing environment with the laws prescribe, carry out HACCP effectively is unrealistic, without the good environment, pollution can enter meat from each production process. This can bring recontamination into food, such as contamination, cross-contamination or post-process contamination .It is more and more recognized that, in practice, recontamination with pathogens may be a frequent and important cause of outbreaks of food-borne disease [8].
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The impact of market and regulatory-based incentives on adoption of food safety controls will depend on perceptions internal costs and benefits of adoption versus non-adoption [9]. In addition, the application of HACCP is making headway in large food industries, small and/or less developed businesses (SLDBs) have, for different reasons, experienced difficulties in implementing HACCP [10]. There are too many of small and medium enterprises in China now, most owners have not enough energy and ability to construct system, the wishes of implementation the HACCP is lower. In China, food production and processing enterprises most are small scale, technology is backward relatively the developed country. The concentration of food production and processing industry is not high, The vast majority production is still in the hands workshop-style stage and risk awareness are weak. Enterprises benefit are also poor, therefore, HACCP system implemented more slowly [7].At the same time they are not able to develop and implement all the elements of the HACCP system by themselves, they will need external support.
1.3 law enforcement inadequate for meat safety The institutional arrangements for food quality standards in China are very complex. The Standard Administration of China is responsible for drafting all national standards. However, quality standards for fruits, vegetables and pork meat are being implemented and managed at different administrative levels by different Ministries and government agencies [1]. Besides, although China's food safety regulatory legal system have been put in place, but the implementation on the current situation, there are still a lot of defects, remain to be progress perfected. Overall, China's food safety laws and regulations not only lack of a unifi ed, basic and comprehensive food safety law but also Lack of a unifi ed food standards, can be said that lack of holistic thinking and macro-layout, it is diffi cult to grasp the overall situation of food safety[11].
Now should be based on the actual situation in China and situation requirements, and align with the international community to develop and improve food safety standards. Enterprises use the consistent standards, so that in production have uniform standards to facilitate the domestic and foreign trade in food. February 28, 2009, China passing the draft law on food safety. It is believed that the draft law will uphold the principle of "prevention first", on food production, processing, packaging, transportation and sales set up strict normative system for each aspect; further defi ned the food safety regulatory system, and regulate food recall system, compulsory inspection system, and strengthen the supervision of food additives[12]. It will provide a legal basis for food safety unifi ed, standardized management.
1.4 food monitoring systems incomplete
The food monitoring and appraisal are important components of the sanitary supervision work, but still had some problems in the practical, for example sampling question, the result of appraisal test question and so on, these have been serious infl uence administration of public health law enforcement. suggest strengthen to supervisor's training, consummate documents of law enforcement as soon as possible, detail stipulate each kind of food sampling quantity, formulates the new food sanitation standard and the inspection procedure, strengthens the basic unit checkout room construct[13]. In addition, need have the advance awareness, prediction these hazardous substances which are not found in food at present but possibly enter the food, and carry out toxicological studies, draft its limit standards and laws and regulations. Serious environmental pollution in the world, that a large number of veterinary drugs and pesticides emerge new species, will enter the food consumption chain eventually, so must have advance awareness and prevention measures to prevent unnecessary food safety problems.
2　Effective implementation of HACCP
There are clear benefits of implementing HACCP for government, food industry and consumers alike. To consumers , reduced risk of foodborne disease, increased confidence in the food supply and improved quality of life. To industry, increased consumer and/or government confi dence, decreased business risk and increased market access. To governments, more efficient and targeted food control, reduced public health costs, and increased confidence of the community in the food supply. Therefore, effective implementation of HACCP is very necessary, will be substantial improvement food safety.
Within food production the management system Hazard Analysis and Critical Control Points (HACCP) has been applied. HACCP offers a preventative management and quality assurance approach rather than random monitoring of the end product. The system involves identification of critical points to control hazards and maintain best management practices throughout production and distribution. Criteria are established for each control point, which are monitored, and corrective actions are established that should be carried out when critical limits are not meet[14]. In addition there is a need for governments to encourage regulators, industry, educational institutes and, where appropriate, independent experts to accept their role in assisting enterprises in applying HACCP, especially the small and/or less developed businesses (SLDBs).
2.1 Producers
The industry must develop, implement, and maintain
an effective HACCP system, further, each facility must maintain an accurate, up-to-date HACCP plan which can be reviewed by regulatory personnel [15].
Minimizing risks posed by contaminant utilizing the HACCP system requires multi-participate, enterprises should effective implement of the HACCP plans, governments must play the role of monitoring and management, to ensure the safety of food production. This is refl ected in the whole meat production chain, it is a complex and interrelated system, need to consider every aspect of food production. However, it is important to recognize that there is more than one correct application of HACCP principles. Regulatory inspection programs must be flexible enough to operate in a complementary and effective manner in this dynamic retail environment [16]. 2.1.1 Animals before slaughter procedures
In this storage should comply with good agricultural practice Post-harvest procedures, prohibit use the high-residue, high-polluting pesticides and veterinary drugs. Numerous studies have shown that pesticides, veterinary drugs use is not in the provisions period, then after meat sale, will result in pesticides and veterinary drug residues. Therefore, pre-harvest contamination control is critical. The main objective is to prevent pesticides and veterinary drug residues at this phase of food production, control chemical pollution.
Animal drug residues influence the animal meat safety, and seriously endanger human health. Application HACCP principle analysis the causes and hazards that drug residues in animal food, and in animal production process set up drug residues control system, can improve the product management level of animal production [17]. Meat in the production process should ensure good production environment in order to prevent a variety of chemical pollutants residues. Before animals slaughter stage, primarily to prevent or eliminate chemical pollution, including pesticides and veterinary drugs residues.
2.1.2 Slaughter procedures
When animals are slaughtered, the water should be clean and to prevent personnel, tool cross-contamination. In this process mainly to control biological hazards, reduce the pollution of harmful bacteria. After slaughtered ,the meat must be cooled to prevent microbial contamination and gruwth.
2.1.3 Post-harvest and Storage procedures
At this stage, mainly to control the storage temperature, So as to avoid the growth of micro-organisms which original raw materials and harmful microbial contamination. This requires good ventilation and refrigeration equipment and hygiene conditions. As much as possible to reduce or eliminate the physical damage and corruption caused by microbial propagation, to maintain Raw materials food value and merchandise value.
Animal foods in the storage, the temperature control are particularly important and generally require frozen storage, the temperature below -18℃. However, this only reduces the enzyme activity, a number of cold-resistant microbes still slowly growth, therefore, also required use other preservation methods. In addition, avoid temperature fluctuation in the storage room is very important, large temperature fluctuations, resulting the growth of ice crystals in the meat, bringing mechanical injury.
2.1.4 Processing
At this stages should prevent the recontamination, It should be realized that the level of the hazard resulting from recontamination is often more important than the initial level before treatment and/or the reduction obtained by the treatment. So, Food Safety Objectives (FSOs) can be used to target HACCP plans. FSOs describe the level of a hazard at the moment of consumption, they are considered to be acceptable levels of pathogen [18]. So at this stages control measures must applied to assure that such levels are not exceeded. In order to achieve such levels, Performance Criteria (PCs) are set to assure that a certain killing effect of a process or treatment is achieved or that a potential increase in numbers does not resulting unacceptable levels of pathogens in a product. In order to meet PCs, or FSOs, process criteria (such as time and temperature)and product criteria(such as pH and aw)need to be specifi ed in the HACCP plans or in other documents. Formulating the criteria could refer to the relevant national standards, industry standards and/or enterprise standards.
2.1.5 Consumption
At the consume aspect, it is necessary to avoid chemical and biological hazards. Food should be fully heated, remove the natural toxins and pathogenic microbes in food, and maintain clean tableware is also necessary to prevent the disease i.e. Clostridium botulinum often exist in the meat, its botulinum toxin require to heat 30 min at 80℃ or boil 5-20 minutes to destruct the toxicity. Tetrodotoxin, have strong toxic, stability with heat, and boil 2h, its toxicity was reduced by half [19].
2.2 HACCP seven principles
The above analysis the possible hazards of various stages and propose control measures, following will be specifi c discussion the seven HACCP principles ,in order to more comprehensive understanding of HACCP system. The HACCP concept seven principles and actions are:
●conduct hazard analysis and identify preventive measures;
●identify critical control points (CCPs);
●establish critical limits;
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●monitor each CCP;
●establish corrective action in the event of a deviation from a critical limit;
●establish record keeping;
●establish verification procedures. identify critical control points (CCPs);
At the entire food supply chain must follow the principles of HACCP, and establishment of an effective HACCP plans to ensure food hazards will be reduced to an acceptable level of consumers.
2.2.1 Hazard analysis and identify preventive measures.
Hazard analysis is the most basic and cumbersome steps to establish food safety management system, the accuracy and adequacy of hazard analysis, determine the scientifi c, suitability combination of subsequent control measures (operational premise of the program, HACCP plan), impact the management system actual control capacity and efficiency of food safety [20]. First, describing the characteristics of raw materials, include the chemical, physical, biological hazards which can bring into food; then, draw production flow chart, can provide analytical frameworks for the hazard analysis and promote identify hazards, hazard assessment and control evaluation measures. The range of hazard analysis should cover all products, and the process, activities places associated with these products. Through the above-mentioned know the types and source of hazards and the severity of hazards to health impact, the possibility of hazards happen.
All identifi ed hazards must have measures to control (that is, to prevent or elimination hazards, reduce to an acceptable level). Control measures include: HACCP plan, operational premise of the program. Control a particular hazard may require more than one type of measures, the same type of control measures may be simultaneously control more food safety hazards. For a certain hazard, uses what measure to control require analysis, evaluation. Combination of business practice, control measures must be viable in technology and economically.
Use the theory of HACCP system control of food poisoning, carry out hazard analysis of a number of factors that affect food hygiene safety one by one, according to the severity and harmfulness to identify the main potential risk factors [21]. Hazard analysis play a major role in providing information that can be used to improve HACCP plans and to identify further research needs.
2.2.2 Identify critical control points (CCPs)
The CCPs should meet two conditions, first , critical control points are the points at food production be able to play a role to control the hazards, including biological, chemical or physical hazards; Secondly, could understand that this point out of control will lead to unacceptable health risks or understand as a signifi cant hazard can only to control at this point, the latter process are beyond the control, such a point, aspect or step or process is critical control point. If identify too many CCP, will increase unnecessary workload; On the contrary, will lead to the impact of meat safety aspect not fully identify. Therefore, meat enterprises set up the HACCP system should be adopt the scientifi c method, determine the CCP rationally. Should give full consideration to the relations between hazard to eliminate and reduce harm at critical control point, determine CCP should have suffi cient basses and avoid the subjective, and not mistake consider the key processes that protect the quality of meat products (such as the appearance of color, fl avor, texture, etc.) as key points to control significant hazard[22]. If the CCPs in a process are misidentifi ed, the standard operating procedures (SOPs) prescribed for the control of hazards is likely to be ineffective [23].
2.2.3 Establish critical limits
Based on products hygiene and safety standards or the agreement that business reached with customers for the health and safety demand to determine an acceptable level of hazards. The hygiene safety standards of products are the minimum acceptable level and bottom line of laws and regulations. And then determine critical limits through the acceptable level. Critical limits are some established parameters which to put down an acceptable level of hazards and formulate relevant with food safety standards, processing equipment, environmental hygiene and pollution of raw materials, and so on.
2.2.4 Monitor each CCP
Monitoring CCPs meant measuring or observing whether each CCP operated within its Critical performance limit targets (CPLT) and what cumulative effect it would have should any one or more CCP fail to meet its CPLT [24].
A complete monitoring procedure should prescribe the content, frequency, methods, and executor. The monitoring program should specific, to make specific provisions for the frequency and monitor duty, and should monitor each CCP. In order to achieve the online control, monitoring process should be carried out as much as possible and the specifi c time CCP dates are given. Appropriate monitoring process can be used to determine the critical range of CCP. If the monitoring process can not be carried out continuous, it should have enough monitoring frequency to ensure the CCPs are controlled.
2.2.5 Establish corrective action in the event of a deviation from a critical limit
The corrective measures refers to the corrective process or action sequence when monitoring indicates that deviation from critical limits or inconsistent with the critical limits
to take. When required to take corrective measures, should be based on the actual situation, in order to save production costs and guarantee food safety, in production and after production the measures taken are also different. When deviate from the critical limit was found in meat product, corrective measures should be adopted to reduce or eliminate hazards; but when was found after the product completion, then the production is not allowed to enter the market, if necessary, after testing make some measures. 2.2.6 Establish record keeping
The record procedures are for the future more effectively implementation and improve the HACCP plans to provide the basis. A complete record-keeping can be found error point easily so as to take corrective measures timely. Record range should from raw materials to product or even consumption, involving the entire food consumption chain. Record required accurate, true and complete. The record can determine whether the HACCP is effective implementation and CCPs are controlled. Therefore, must ensure that records are true and complete. The records must be recorded at the scene observation, not allowed to record beforehand or after and fabricate, arbitrarily alter, delete the records; the records must be complete.
2.2.7 Establish verification procedures
Should regularly verification the operation of HACCP system, the contents of verifies includes: targeted detect products and summarize record implementation [25].
Verification procedures require targeted detect products quality at different production aspect, after fi nish each production cycle, must summarize and analysis the record , in addition ,combine with the sample check report and the actual situation of production, summarize and analysis the records. If unusual circumstances were founded, should re-adjust HACCP system. The verifi cation results and contents should be written as verification record in block. The verify procedures correct formulated are the basis for successful implementation of HACCP plans.
The internal relationship between the various steps of HACCP system and external conditions for effective operation were showed in fi gure 1.
2.3 Government
The role of government is to mandate the regulatory requirements for HACCP implementation; verify that HACCP plans are working in relation to the mandated General Principles and Guidelines; establish mandated critical limits when necessary; establish criteria, methods, and sampling Plans when necessary; and verify that individual facility HACCP plans are adequate to assure meat safety. Additional government activities should be use epidemiological and scientifi c data to identify hazards and conduct risk evaluations to provide information which can be used to improve HACCP plans; support research relating to critical control points, critical limits, and Monitoring procedures; cooperate with interested Groups to identify new food safety hazards and identify strategies for their control; represent the China at international meetings of government representatives where HACCP may be discussed; encourage and participate in educational programs to promote the use of HACCP; Cooperate with industry in the development of generic HACCP plans; and fi nally, exercise whatever actions are deemed necessary to prevent unsafe meat from reaching consumers[14]. Government must provide the necessary financial, technical support for small and medium-sized enterprises HACCP plans strengthen laws and regulations construction, to provide a good environment of HACCP plans for the enterprise. Government must with legal form to mandatory food production enterprises set up HACCP system. The main responsibilities of government regulatory authorities are mandating regulatory requirements for HACCP implementation [26].
Figure 1 the relationship between the various steps of
HACCP system and required external environment
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