Preliminary work of implementing HACCP
First of all, the implementation of HACCP must be recognized and supported by the management, and many people need to participate.
The application practice of HACCP in foreign countries shows that HACCP is an effective food hygiene management technology which is independently practiced by enterprises and actively promoted by the government. The key to the success of HACCP implementation lies in sufficient investment, and the participation of management and considerable human resources are the basis of HACCP implementation. The continuous and strong support and leadership of senior leaders is a necessary condition for the research, establishment and implementation of HACCP. The implementation of HACCP should be guided by the scientific evidence of human health risk research. The research of HACCP needs multi-disciplinary technical support, and should be fully participated, supported and assisted by people from all walks of life and disciplines, and relevant documents and technologies should be widely collected. It can be said that HACCP can not be solved by one person or one discipline, but a science based on many basic disciplines, and it is a science that is constantly developing. If there is a lack of experts or personnel in a certain field, it may lead to the obvious harm of ignoring a certain aspect, which will directly lead to the failure of the whole HACCP plan. For example, in the production and processing of yogurt, if there is a lack of food hygiene experts in the raw material stage, the HACCP team ignores the antibiotic content of added milk powder, and the reason for the short shelf life cannot be traced back to the original HACCP plan.
Second, the implementation of HACCP needs to invest additional funds and resources.
The advantages of implementing HACCP are: after implementing HACCP, the reasonable utilization rate of resources is improved and the expensive cost of analyzing the final product is saved; The potential return rate of products is reduced and the work efficiency is improved; It increases the safety and credibility of products and the satisfaction of consumers; The training of employees has enhanced their awareness of food hygiene, thus reducing the occurrence of problems and so on. However, in the initial stage, the implementation of HACCP still needs additional resources to complete personnel training, purchase technical support equipment and capital investment.
Problems needing attention in HACCP research
First, the application of HACCP
Although HACCP has a universal guideline recognized all over the world, as HACCP is a concrete control system, the critical control points and critical control limits of different food industries, different food factories and different food production line equipment are also different. This is because all kinds of hazards and the best control points to control these hazards vary with the design of the factory, food formula, technological process, equipment and facilities, raw material selection, health plan and so on. Therefore, when HACCP is applied to every enterprise, the enterprise should proceed from its own reality, comprehensively weigh raw materials, processes, management, equipment, environment, personnel and other links, formulate its own transformation measures, improve the safety and quality control system, and ensure the safety and effectiveness of finished products.
Second, HACCP focuses on controlling major hazards.
In the process of HACCP research, HACCP only pays attention to major hazards and health hazards that may occur or will cause unacceptable harm to consumers once they occur, instead of trying to control all hazards. Good hygienic condition of enterprises is the basis of ensuring food safety and hygiene and successfully implementing HACCP. Only by organically combining with GMP and SSOP can HACCP be more complete, effective and targeted, and a complete quality assurance system can be independently formed. In the specific implementation process, SSOP focuses on solving health problems, HACCP focuses on controlling food safety, SSOP can control both general hazards and major hazards, while HACCP is only used to control major hazards.
Thirdly, the determination of acceptance level in HACCP research.
Acceptable level is the boundary used to ensure the production operation to produce safe products, which means that the final products are safe after the identified major hazards are controlled step by step. Specifically, the acceptable level should make the finished product not lower than the national limit standard. In the actual operation process, enterprises should work out the acceptable level of each hazard according to the national limit standard of finished products. In the process of HACCP research, the acceptable level is used to determine the critical control points, and after the critical control points are determined, the acceptable level involved in the critical control points is transformed into the critical control limits.
Problems needing attention after establishing HACCP system
First of all, HACCP must be effectively implemented.
HACCP must be effectively implemented, and any abnormal operating procedures will only make HACCP fall into inaction or paralysis. The occurrence of the snow-printed milk pollution incident in Japan is proof. The implementation rate of HACCP in this company is extremely low. For example, HACCP requires the production line to be washed with water every day and manually sterilized 1 time every week, but it has not been operated according to the regulations. In the HACCP plan, we take hazard analysis, determination of critical control points and determination of critical control limits as the research stages of HACCP. After that, the establishment and operation of the monitoring system of each key control point, the establishment and operation of the verification program, and the establishment and operation of the record and file preservation system are taken as the implementation stages of HACCP application.
Second, the implementation of HACCP can not completely replace the inspection of finished products.
Because HACCP may not be implemented completely and reasonably, and HACCP is not a zero-risk system, most people disagree that there is no finished product inspection because of HACCP management. Because the inspection of finished products can verify the implementation of HACCP to a certain extent, it is also a means of supervision before the product goes on the market, so it should be properly kept.