食品生产企业运用HACCP管理实践经验  

Practical Experience of HACCP Management in Food Production Enterprises

作　　者：郝海泳 HAO Haiyong(Shanxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205)

机构地区：[1]山西杏花村汾酒厂股份有限公司,汾阳032205

出　　处：《食品工业》2023年第2期218-221,共4页The Food Industry

摘　　要：民以食为天,食以安为先。消费者对食品安全要求的提高,政府监管力度的加强,对企业提出了更高要求。为确保食品安全,提升品牌形象,食品生产企业运用HACCP原理搭建食品安全管理体系的主导思想是以预防为主,强化过程控制,在原有管理框架基础上,利用现有资源,整合形成质量和食品安全管理体系,搭建食品安全管理平台,从而有效地利用现有资源对各种危害实施有效控制,最大限度地降低风险。Food is the day of the people,and food is safety first.The improvement of consumers’food safety requirements and the strengthening of government supervision have put forward higher requirements for enterprises.In order to ensure food safety and to improve brand image,food production enterprises using HACCP principle of food safety management system is mainly prevention,to strengthen process control.On the basis of the original management framework,using existing resources,integration of quality and food safety management system,build food safety management platform,thus effectively use existing resources for effective control of various hazards,and minimize the risk.

关 键 词：HACCP 管理 食品安全 

分 类 号：TS201.6[轻工技术与工程—食品科学]