危害分析在食品安全风险管理的应用
危害分析源自HACCP体系即“危害分析与关键控制点”, 应用危害分析并建立的HACCP体系, 在国内外已经有较长久的应用发展历史。危害分析着重强调食品中存在危害的预防, 应用于从初级生产到最终消费整个食品链中, 是以科学性和系统性为基础, 以对人体健康风险的科学证据为指导, 识别特定危害, 确定控制措施, 从而有效确保食品的安全性。本文主要以保健食品为例, 克服依靠食品安全控制的传统方法和传统经验进行风险管理的方法, 而是通过科学应用危害分析, 导入风险评估的原理进行定性定量分析, 从源头对危害识别、危害分析、危害解决和监视等, 提出在保健食品安全风险管理的预防性实际应用方案, 从而将产品中典型、潜在的危害消除或降低到可接受水平。
Hazard analysis originates from HACCP system, namely "hazard analysis and critical control points". The application of hazard analysis to establish the HACCP system has a long history at home and abroad. Hazard analysis focuses on the prevention of food hazards, and then applies to the entire food chain from primary production to final consumption, which is based on the scientificity and systematicness, guided by the scientific evidence of health risks to the human body. It identifies the specific hazards, confirms the control measures, and thus effectively ensures the safety of the food. Taking health food production as an example, this paper overcame the food safety management methods which was depend on the traditional method and the traditional experience to control the risks. It used the scientific application of hazard analysis, and qualitative and quantitative analysis by the principles of risk assessment, to identify, analyze, solve and monitor the hazards from the source. At last, the preventive application plan was put forward in the health food safety risk management, so as to eliminate or reduce the typical and potential hazards to an acceptable level.
标题：危害分析在食品安全风险管理的应用
英文标题：Application of hazard analysis in food safety risk management
作者：
林雪 汤臣倍健股份有限公司
蔡育升 汤臣倍健股份有限公司
万红丽 汤臣倍健股份有限公司
中文关键词:危害分析,食品安全,风险管理,保健食品,
英文关键词:hazard analysis,food safety,risk management,health food,
发表日期：2016-03-04
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