HACCP原理在中药材质量安全管理中的应用  

HACCP principle in the quality and safety management of Chinese medicinal materials

作　　者：李黎[1] 蒋桂华[2] 蒋成全[3] LI Li;JIANG Gui-hua;JIANG Cheng-quan(Chengdu Agricultural College,Chengdu 611130;Chengdu University of Traditional Chinese Medicine,Chengdu 611137,Sichuan College of Traditional Chinese Medicine,Mianyang Sichuan 621000)

机构地区：[1]成都农业科技职业学院,成都611130 [2]成都中医药大学,成都611137 [3]四川中医药高等专科学校,四川绵阳621000

出　　处：《中南药学》2018年第12期1817-1821,1824,共6页Central South Pharmacy

摘　　要：危害分析与关键控制点(HACCP)体系是进行危害分析和关键控制点的一项质量管理体系,是国际上控制食源性疾病、确保食品安全最有效的方法。本文将HACCP原理延伸到中药材质量安全管理领域,建立一种不依赖于最终产品品质检测的预防性控制体系。从源头开始,对中药材种植及生产过程中可能存在的危害进行分析,判断出对中药材最终产品质量安全有影响的关键控制点,且针对每个关键控制点采取相应的控制以及纠正措施。并结合最前沿的质量控制技术,实现从原料到成品的全过程控制,使中药材的外源性危害降至最低程度,保证中药材质量安全。Hazard analysis critical control point (HACCP)is a quality management system and the most effective way to control foodborne diseases internationally and ensure food safety.A preventive control system was established independent of the final product quality detection.The HACCP principle was applied to analyze the possible hazards in the process of planting and production of Chinese medicinal materials.The critical control points which had an effect on the quality and safety of the final products of Chinese medicinal materials were determined,and take appropriate control and correction for each critical control point were taken.Combined with the most advanced quality control technology,the whole process of control from the raw material to finished product was realized.The exogenous harm of Chinese medicinal materials is reduced to the lowest degree,and the safety of Chinese medicine materials is ensured.

关 键 词：中药材 危害分析与关键控制点 质量安全管理 全过程控制 

分 类 号：R288[医药卫生—中药学]