基于HACCP理论浅析食品实验室检测过程风险  

Risk Analysis of Food Laboratory Testing Process Based on Hazard Analysis Critical Control Point Theory

作　　者：范超 王文枝[1] 富莉静 特日格乐[3] 李立[1] FAN Chao;WANG Wenzhi;FU Lijing;Terigele;LI Li(Food Safety Hazard Analysis and Critical Control Point Applied Research Institute,Key Laboratory of Food Quality and Safety for State Market Regulation,Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Inner Mongolia Mengniu Dairy(Group)Limited by Share Ltd.,Mengniu Hightech Dairy Products(Beijing)Co.,Ltd.,Beijing 101100,China;Inner Mongolia Mengniu Dairy(Group)Limited by Share Ltd,Inspection Management Department,Hohhot 011510,China)

机构地区：[1]中国检验检疫科学研究院食品安全危害分析与关键控制点应用研究所,国家市场监管重点实验室(食品质量与安全),北京100176 [2]内蒙古蒙牛乳业(集团)股份有限公司蒙牛高科乳制品(北京)有限责任公司,北京101100 [3]内蒙古蒙牛乳业(集团)股份有限公司检验管理部,呼和浩特011510

出　　处：《实验室研究与探索》2024年第5期263-268,共6页Research and Exploration In Laboratory

基　　金：企业委托课题实验室HACCP体系研究(2022-061);中国检验检疫科学研究院基本科研业务费项目(2022JK37)。

摘　　要：食品检验检测过程中会受到“人、机、料、法、环”等关键因素的影响,导致检测结果出现偏差,严重时可引起食品质量安全问题。为提高检测数据质量,将风险管理与预防性食品质量安全管理体系—危害分析与关键控制点(HACCP)体系相结合,根据HACCP原理,从人、机、料、法、环等方面,对检测过程各环节进行风险识别和分析,确定各环节的关键控制点(CCP),建立监控系统,提出预防和纠正措施,最终形成HACCP计划表。结合HACCP原理对食品检验检测过程进行风险管理与控制,可实现对影响检验检测结果准确性的关键控制点精细化管理,进而有效应对人、机、料、法、环等关键因素对检测结果造成的偏差,减少食品质量安全问题的发生。Food inspection and testing process are affected by several key factors such as human,machine,material,method and environment,resulting in deviations in the test results,which can cause food quality and safety problems in severe cases.Risk management runs through the process of laboratory activities.In order to improve the quality of test results,risk management is combined with the preventive food quality and safety management systemhazard analysis critical and control point(HACCP)system.Based on the principle of HACCP,risk identification and analysis are carried out in each link of food inspection and testing process from the aspects of human,machine,material,method and environment.We determine the critical control points(CCPs)of each test link,establish the monitoring system,propose preventive and corrective measures,and finally form the HACCP schedule.By combining the principles of HACCP to manage and control risks in the food inspection and testing process,it is possible to achieve refined management of key control points that affect the accuracy of inspection and testing results.This can effectively reduce the deviation of inspection results caused by key factors such as human,machine,material,method,and environment,and reduce the occurrence of food quality and safety issues.

关 键 词：危害分析与关键控制点 食品检验检测 风险管理 风险识别和分析 风险评估 

分 类 号：TS207.3[轻工技术与工程—食品科学]