HACCP is the abbreviation of "Hazard Analysis Critical Control Point", that is, Hazard Analysis and Critical Control Point. HACCP system is considered to be the best and most effective management system to control food safety and flavor quality.
What is HACCP system? The national standard GB/T15091-1994 fundamental terms of food industry defines HACCP as a means to control the production (processing) of safe food; Analyze raw materials, key production processes and human factors that affect product safety, determine key links in the processing process, establish and improve monitoring procedures and standards, and take standardized corrective measures. The international standard CAC/RCP- 1 "General Principles of Food Hygiene 1997 Revision 3" defines HACCP as a system for identifying, evaluating and controlling hazards that are vital to food safety. ?
First, the emergence of HACCP and its development abroad
In recent 30 years, HACCP has become an internationally recognized food safety assurance system, which mainly controls the safety of microbial, chemical and physical hazards in food. In recent years, the widespread concern of the government and consumers for food safety and the persistent occurrence of food infectious diseases are the driving forces for the wide application of HACCP system. The development of HACCP can be roughly divided into two stages.
1. Initial stage
HACCP system was jointly developed by Dr. H.Bauman of Pillsbury Company, US Army, National Aeronautics and Space Administration and Natick Institute in 1960s. It is mainly used for space food. 197 1 year, HACCP principle was put forward at the first national food protection conference in the United States, which was immediately accepted by the Food and Drug Administration (FDA) and decided to adopt it in GMP of low-acid canned food. 1974, FDA announced the introduction of HCCP principle in GMP of low-acid canned food. 65438-0985, the National Academy of Sciences (NAS) published the evaluation results of the effectiveness of HACCP in food regulations. Subsequently, the American Food Microbiological Benchmarking Advisory Committee (NACMCF), composed of experts from four government agencies, including the Food Safety Inspection Bureau (FSIS) of the US Department of Agriculture, the Natick Institute of the US Army, the Food and Drug Administration (FDA) and the US Marine Fisheries Agency (NMFS), and universities and non-governmental organizations, adopted the seven principles of HACCP in food production in 1992. 1993, FAO/ who codex alimentarius Committee approved the application guide of HACCP system, and 1997 issued a new version of HACCP system and its application code guide, which has been widely accepted and adopted internationally. HACCP concept has been recognized as a guide for safe food production worldwide.
2. Application stage
In recent years, HACCP system has been widely used and developed in the world. The United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) strongly recommended it in the late 1980s, and have made unremitting efforts to this day. From June 65438 to June 0993, Codex Alimentarius Commission (FAO/WHO Codex Alimentarius Commission) considered revising the General Principles of Food Hygiene to include HACCP in this principle. 1994 the codex alimentarius coordination Committee of north America and southwest Pacific emphasizes that under the framework of GATT/WTO SPS and TBT (technical barriers to trade), accelerating the development of HACCP is the key to the success of codex alimentarius. FAO/ who CAC actively advocates the implementation of HACCP food safety system in food industries in various countries. According to the agreement of the World Trade Organization (WTO), the codex norms or guidelines formulated by the Codex Alimentarius Commission of FAO/WHO are regarded as the yardstick to measure whether foods in various countries meet the requirements of health and safety. In addition, European Council Directive 93/43/EEC on food hygiene requires food factories to establish HACCP system to ensure food safety. In the United States, FDA promulgated the mandatory HACCP regulations for aquatic products in February 1995, announcing that all aquatic products enterprises exporting to the United States must establish HACCP system from February 1997 18, otherwise their products will not enter the American market. FDA encourages and ultimately requires all food factories to implement HACCP system. On the other hand, Canada, Australia, Britain, Japan and other countries are also promoting and adopting HACCP system, and have promulgated corresponding laws and regulations respectively, and put forward HACCP models for different kinds of food respectively.
At present, countries with good popularization and application of HACCP are: Canada, Thailand, Vietnam, India, Australia, New Zealand, Iceland, Denmark, Brazil and other countries, and most of these countries adopt HACCP by force. The fields of HACCP system include: drinking milk, cream, fermented milk, lactic acid bacteria drinks, cheese, ice cream, raw noodles, tofu, fish and ham, fried meat, egg products, salads, dehydrated vegetables, condiments, mayonnaise, box lunch, frozen shrimp, canned food, beef, cakes, cold drinks, sausages, mechanically cut meat, dried bacon and frozen vegetables. ?
Second, the application and development of HACCP in China
China's food and aquatic products industry paid attention to and introduced HACCP quality assurance method earlier. 199 1 The Fisheries Bureau of the Ministry of Agriculture sent experts to attend HACCP seminars organized by FDA, NOAA and NFI. 1993, the national aquatic product quality inspection center successfully held the first national HACCP training course for aquatic products, and introduced the HACCP principle, aquatic product quality assurance technology, aquatic product hazards and monitoring measures. From 65438 to 0996, the Ministry of Agriculture, in combination with the export trade of aquatic products, promulgated five industrial standards for aquatic products, including frozen shrimp, and began a large-scale HACCP training activity. At present, more than 500 domestic aquatic products export enterprises have obtained HACCP certification for commodity inspection. From June 5 to February, 2002, the National Accreditation Committee of Chinese Certification Bodies officially launched the pilot work of accreditation of HACCP system certification bodies and began to accept applications for HACCP accreditation. ?
Third, the difference between HACCP system and conventional quality control mode
1. Operating characteristics of conventional quality control mode Food safety control At first, the usual practice was to monitor the operation of production facilities and personnel and conduct sampling inspection on finished products, including physical, chemical, microbial and sensory indicators. The traditional monitoring method has the following disadvantages:
(1) Common sampling rules have the risk of misjudgment, and food involves a single perishable organism, so the heterogeneity of sample individuals is very prominent, and the risk of misjudgment is unpredictable;
(2) According to the sampling inspection control mode based on mathematical statistics, a large number of finished products must be inspected, which has high cost and long cycle;
(3) Although the detection technology is highly developed, its reliability is still relative;
(4) What consumers want is natural pollution-free food, and the test results meet the limit of harmful substances stipulated in the standard, which cannot eliminate the doubts about food safety.
2.2 characteristics. HACCP control system
HACCP is a scientific preventive food safety system. Has the following characteristics:
(1)HACCP is a preventive food safety assurance system, but it is not an isolated system. It must be based on Good Operating Practices (GMP) and Hygienic Standard Operating Procedures (SSOP).
(2) Each HACCP plan reflects the specific characteristics of a certain food processing method, with the emphasis on prevention and design to prevent hazards from entering food.
(3)HACCP is not a zero-risk system, but it makes food production as close to "zero defect" as possible. Can be used to minimize the risk in food safety hazards.
(four) to put the responsibility of food safety in the first place for food producers and operators.
(5)HACCP emphasizes the processing process and requires communication between the factory and the government. Government inspectors verify the implementation of HACCP in factories by determining whether the hazards are correctly controlled.
(6) Overcome the shortcomings of traditional food safety control methods (on-site inspection and finished product inspection). When the government pays attention to the formulation and implementation of HACCP plan, the control of food safety will be more effective.
(7)HACCP enables government inspectors to pay attention to the most vulnerable links in food production and processing.
The concept of HACCP can be extended to other aspects of food quality to control various food defects.
(9)HACCP helps to improve the relationship between enterprises, governments and consumers, and establish confidence in food safety.
The above characteristics are that HACCP changes the control concept of food manufacturers or suppliers from the inspection of final products to the establishment of a comprehensive control system from harvest to consumption, identifying and controlling potential hazards and ensuring food safety. ?
Fourthly, the relationship between HACCP and GMP, SSOP, SRFFE and ISO9000.
1.HACCP, GMP, SSOP, SRFFE and ISO9000.
Haccp: Hazard analysis critical control points, namely hazard analysis and critical control points;
Srffe: sanitary registration of export food elements, that is, the registration management system of export food processing and storage factories and warehouses;
GMP: Good manufacturing practices, that is, good operating practices;
Ssop: Hygienic standard operating procedures, that is, hygienic standard operating procedures;
The relationship between 2.2. HACCP, GMP and SSOP
GMP is a compulsory health regulation for food production and storage.
1994 The Ministry of Health has formulated the General Hygienic Standard for Food Enterprises (GB 1485) according to the provisions of the Food Hygiene Law and referring to the General Principles of Food Hygiene of the Codex Alimentarius Commission of the International Food and Agriculture Organization/World Health Organization (FAO/ WHO). Before and after, the Ministry of Health successively formulated 19 hygienic standards for food processing enterprises, and issued them in the form of national standards: sanitary standards for cannery, liquor factory, brewery, soy sauce factory, vinegar factory, edible vegetable oil factory, candied fruit factory, pastry factory and so on. Hygienic standards for beverage factories, wineries, fruit wineries, yellow wineries, flour mills, drinking natural mineral water plants, chocolate factories, puffed foods and health foods.
65438-0994 The State Commodity Inspection Bureau issued hygiene requirements for export food factories and shops. Subsequently, nine special hygiene standards were issued one after another: Hygienic Standards for the Registration of Exported Livestock and Poultry Meat and Its Products Processing Enterprises, Hygienic Standards for the Registration of Exported Canned Products Processing Enterprises, Hygienic Standards for the Registration of Exported Aquatic Products and Products Processing Enterprises, Hygienic Standards for the Registration of Exported Beverage Processing Enterprises, Hygienic Standards for Exported Tea Processing Enterprises, Hygienic Standards for Exported Sugar Processing Enterprises and Exported Casings Processing Enterprises.
In 2002, CNCA promulgated the Hygienic Requirements for Export Food Production Enterprises, and the hygienic requirements for export food factories and shops were abolished at the same time.
The above-mentioned mandatory hygiene requirements and specifications constitute the GMP of food exported from China.
GMP constitutes the legislative basis of SSOP, which stipulates the hygienic requirements of food production. Food production enterprises must formulate and implement relevant control plans according to GMP requirements, which constitutes the premise for the establishment and implementation of HACCP system. Plans include: SSOP, personnel training plan, factory maintenance plan, product recycling plan and product identification code plan.
SSOP specifically listed the hygiene control indicators, including food processing and environmental sanitation, and the measures taken to meet GMP requirements. HACCP system is based on GMP-based SSOP, which can reduce the number of critical control points (CCP) in HACCP plan. In fact, the hazards are controlled by SSOP and HACCP.
The relationship between 3.3. HACCP and SRFFE, ISO9000
SRFFE can be divided into domestic registration and foreign registration. Export food factories and warehouses must establish a food hygiene and safety control system according to GMP regulations, implement HACCP based on SSOP, and handle SRFFE procedures.
Although HACCP and ISO9000 are both control systems, they cannot be simply equated or replaced. 𚧈is helpful to the stability of product quality, but it can't substitute hazard analysis and HACCP plan. At present, most certification bodies believe that it is scientific and reasonable to establish HACCP-ISO9000 system to ensure food safety and meet the predetermined food quality requirements.
Introduction of HACCP (Hazard Analysis and Critical Control Point) Certification
HACCP is the abbreviation of "hazard analytical critical control point" in English, and it is a systematic method for identifying, evaluating and controlling specific food production processes. This method predicts which links are most likely to have problems, or once problems occur, they will cause great harm to people, so as to establish effective measures to prevent these problems and ensure food safety. That is, through the hazard analysis of each link in the whole food process, we can find the critical control point (CCP), take effective preventive measures and monitoring means, minimize the hazard factors, and take necessary verification measures to make the products meet the expected requirements. HACCP is an internationally recognized prevention system, which is used to protect food from biological, chemical and physical hazards. It was produced in American aerospace food production enterprises in the 1960s, and was adopted by the Codex Alimentarius Commission of the United Nations, and popularized worldwide. It mainly uses scientific and systematic methods to analyze and find out the hazards in the food production process, determine specific prevention and control measures and key control points, and implement effective monitoring to ensure the safety and hygiene quality of products.
It first appeared in the 1960s. Pillsbury Company of the United States took the lead in using the concept of HACCP when trying its best to provide safe and hygienic food for the American space program, and the FDA of the United States decided to adopt it in low-acid canned food in 1973. In 1985, the American Academy of Sciences recommended that the administrative authorities adopt HACCP. After several years of research and development, in 1989, 165438+ 10, the United States Agricultural Food Safety Inspection Bureau (FSIS), Fisheries Bureau (NMFS), Food and Drug Administration (FDA) and other institutions issued HACCP Rules for Food Production. From 1990 to 1995, the United States applied HACCP to poultry products, aquatic products and many other aspects. 1997, 12, 18, the United States implements HACCP system for aquatic products enterprises exported to the United States, otherwise their products cannot enter the American market. During this period, China, European Union countries, Japan, Thailand, Canada, Australia, New Zealand and many other countries have successively learned and popularized HACCP knowledge. So far, HACCP has been recognized by many international organizations, such as FAO/ WHO and CAC, as a guide to ensure global food safety and hygiene.
HACCP is a preventive system to control hazards and a management tool to protect food from biological, chemical and physical hazards. Traditional quality control often pays attention to the inspection of the final product, and fails to achieve the goal of eliminating food-borne diseases. Therefore, in 1960s, the concept of HACCP was first put forward by pillsbury Company, Natick Military Laboratory and NASA. Although it is not a zero-risk system, it is a food safety control system, not an independent system. HACCP can only play its role if it is based on food safety projects. For example, Good Operating Practices (GMP), Standard Operating Practices (SOP) and Hygienic Standard Operating Practices (SSOP) have formed a relatively complete quality assurance system, and HACCP, as the most effective food-borne disease control system, has been accepted by the country or society.
HACCP certification introduction definition certification
1. Critical Control Point (CCP)-A point, step or process that can control, prevent, eliminate or reduce food safety hazards to an acceptable level.
2. Control Point (CP)- Any point, step or process that can control biological, physical or chemical factors.
3.CCP decision tree-Use a series of questions to determine whether the key control point is CCP.
4. Critical limit value (CL)- the standard that preventive measures related to critical control points must meet.
5. Operational Limit (OL)- A risk standard stricter than critical limit, which is used by operators to reduce deviation.
6. Deviation-does not meet the critical limit.
7. Corrective measures-measures taken when critical control points deviate from critical limits.
8.HACCP Plan-A document compiled according to the principle of HACCP, which describes the procedures that must be followed to ensure the hazards of specific processes or procedures.
9. Hazard-Biological, chemical or physical factors that may lead to unsafe food consumption.
10. Significant hazard-it may happen, and once it happens, it will cause unacceptable health hazards to consumers.
1 1. Monitoring-Carry out planned continuous observation or measurement to assess whether CCP is under control, and make accurate licensing records for future verification.
12. The necessary procedures, including GMPS, provide the basis for HACCP system to determine the operating conditions.
13. Risk-assessment of potential hazards
14. The elements of confirmation-verification include information collection and evaluation to determine whether the major food safety hazards can be effectively controlled when the HACCP plan is implemented normally.
15. verification: the methods, procedures or means used to determine whether the HACCP system operates according to the HACCP plan or whether the plan needs to be modified, except those monitored.
16. Hazard analysis and critical control points
17.GMP (good practice)
18.SSOP (hygienic standard operating procedure)
The meaning of HACCP certification
HACCP stands for the critical control point of hazard analysis. It is a scientific, reasonable and systematic method to ensure the safety of food in the process of production, processing, manufacturing, preparation and eating. Hazard identification, assessment and control. But it does not represent an unacceptable threat to health. Identify the possible links in the food production process and take corresponding control measures to prevent the occurrence of harm. By monitoring and controlling every step of the processing process, the possibility of injury is reduced.
HACCP certification principle
1. Conduct hazard analysis and determine preventive measures.
2. Determine the key control points
3. Determine the critical control limits
4. Monitor each key control point.
5. When the critical limit deviates, corrective measures should be taken.
6. Develop a record-keeping system
7. Develop audit procedures
HACCP is a prevention system. In order to establish HACCP system, food enterprises must be based on GMP, that is, they must effectively implement the Codex Alimentarius (General Principles of Food Hygiene), the appropriate operating norms of Codex Alimentarius and the food safety regulations formulated by the government for enterprises. China's health laws and regulations include: People's Republic of China (PRC) Health Law, People's Republic of China (PRC) Export Food Hygiene Management Measures, etc.
HACCP certification composition
HACCP quality control method is the first control method formulated by Pillsbwg Company of the United States in 1973. It is a set of management system to ensure food safety, which generally consists of the following parts:
1. Analyze and evaluate possible hazards from raw material procurement to product processing to consumption.
2. Based on these analyses and evaluations, the critical control points (CCPS) of food from raw materials to final consumption were established.
3. Establish a program that can effectively monitor key control points.
The advantage of this system is to shift the focus of safety assurance from the traditional final product inspection to the control of process flow and raw material quality. This can avoid huge losses caused by mass production of unqualified products.
Importance of HACCP certification
In the process of food production, the early detection of potential hazards determines the importance of HACCP. By controlling the main food hazards, such as microorganism, chemistry and physical contamination, the food industry can better provide consumers with consumer safety assurance, reduce the hazards in food production, and thus improve people's health.
HACCP is the basis of determining the safety of products, and it is more accurate for food producers to control the safety of products with HACCP than with traditional methods. The final product inspection method should be reliable, and can also be used as a part of cautious defense when implemented. As the most effective measure to control food-borne diseases, HACCP has been recognized internationally and domestically.
Advantages of HACCP certification
A. Emphasize the identification and prevention of food contamination risks, and overcome the limitations of traditional methods in food safety control (through detection, not prevention of food safety problems);
B. there is a complete scientific basis;
C. Because the long-term compliance records of enterprises with the Food Safety Law are kept, rather than the degree of compliance on a certain day, the investigators of government departments are more efficient and the results are more effective, which is helpful for the authorities of laws and regulations to carry out investigations; Identify possible and reasonable potential hazards, even if similar failure problems have not been experienced before. Therefore, it is particularly useful for new operators;
E. more flexibility in allowing changes. For example, the improvement of equipment design, product-related processing procedures and technology development.
F. Better coordination with the quality management system;
G. It is helpful to improve the competitiveness of food enterprises in the global market, improve the credibility of food safety and promote trade development.
The Necessity of Implementing HACCP Certification in China
The total output of aquatic products in China ranks first in the world for several consecutive years. Last year, the output exceeded 40 million tons, but the quality was not satisfactory, and exports were often rejected because of excessive microorganisms and the use of prohibited antibiotics. There are more problems in the domestic market. From the results of spot checks, the qualified rate of shrimp, frozen scallops, fish meal and other products is less than 50%, which is not only short of weight, but also harmful to human body if additives are used excessively. In the late 1980s, the hepatitis A epidemic in Shanghai caused by the consumption of unclean Scapharca subcrenata shocked China and foreign countries.
As a developing country, in order to adapt to the changes in the international market, China's aquatic products, health, commodity inspection and other departments have invited FAO and FDA experts to hold training courses in China many times since 1992. Participants are enterprise quality management personnel, leaders of local government departments and related personnel, and send personnel abroad for HACCP training.
Since 1996, under the leadership of the Ministry of Foreign Trade and Economic Cooperation, the State Commodity Inspection Bureau and the Ministry of Agriculture, through the joint efforts of the vast number of aquatic products export enterprises, a lot of manpower and financial resources have been invested, and the EU has passed many strict on-site inspections. Finally, in the recently published resolution 2000/86/EC, China was included in the list of countries that allowed the export of aquatic products to the EU. At the same time, resolution 97/368/EC issued by 1997 was cancelled, which effectively enhanced the competitiveness of China aquatic products in Europe and even the whole international market. Among the more than 5,000 aquatic product processing enterprises in China, only 1840 export enterprises, among which only 159 export aquatic product processing plants to EU countries. So most of them are enterprises facing the domestic consumer market. How to ensure the safety of aquatic products produced by these enterprises and ensure the same food safety and hygiene for domestic consumers is the main problem faced by government departments and even the entire aquatic industry.
To this end, the "Quality Management Standard for Aquatic Products Processing" (hereinafter referred to as the "Standard") organized by the Fisheries Bureau of the Ministry of Agriculture stipulates the basic requirements for aquatic products processing enterprises and the requirements for establishing a quality assurance system for aquatic products processing, the core of which is HACCP plan based on GMP and SSOP. This specification has been approved and issued by the Ministry of Agriculture, and came into effect on June 65438+1 October1. This specification is the main basis for product certification of aquatic product quality certification center in aquatic industry. At present, HACCP system has been widely implemented in export aquatic products processing enterprises, which provides good experience for the implementation of the whole industry. Some enterprises have established ISO9000 system on this basis, which has raised the quality management to a new level. With the popularization and implementation of this specification, more and more enterprises facing the domestic consumer market will establish HACCP system and actively apply for certification. Experience at home and abroad has proved that obtaining certification qualification is a favorable means and an ideal choice for enterprises to win in competition and improve economic benefits. Of course, if enterprises want to implement HACCP plan, they should not only have the initiative to improve their management level and product competitiveness, but also rely on the gradual standardization of the market environment to truly achieve high quality and good price, and urge enterprises to generate external driving force for certification. Therefore, there are still many difficulties in implementing HACCP system in China, which requires a process. However, we believe that through the joint efforts of the government, enterprises, certification bodies and the whole industry, a set of reasonable and perfect HACCP quality management system from environmental monitoring, product production, transportation to processing and sales will be established in China as soon as possible, creating a brand-new situation of improving the quality level of aquatic products in China and creating more star enterprises and brand-name products.
The emergence and development of HACCP certification
HACCP is the abbreviation of Hazard Analysis and Critical Control Point, which has become a popular concept in the global food industry, especially in the aquatic products industry.
The national standard GB/T15091-1994 fundamental terms of food industry defines it as: a means to control the production (processing) of safe food; Analyze raw materials, key production processes and human factors that affect product safety, determine key links in the processing process, establish and improve monitoring procedures and standards, and take standardized corrective measures. Synonym: HACCP.
The definition of HACCP in the international standard CAC/RCP- 1 General Principles of Food Hygiene 1997 Revision 3 is a system to identify, evaluate and control the hazards that are vital to food safety.
First of all, the emergence and development of HACCP is related to modern food safety.
Due to the continuous deterioration of land, sea, rivers and lakes, the harm to aquatic products can be described as "embattled". These hazards include microbial, chemical and biological hazards, as well as parasite and pesticide pollution.
In order to ensure the safety and quality of aquatic products, it is widely used to monitor the operation of production facilities and personnel and sample the finished products (physical and chemical, microbial, sensory, etc.). ). However, this traditional monitoring method often has some shortcomings: (1) Our commonly used sampling rules are inherently at risk of misjudgment. Thirdly, aquatic products come from a single perishable organism, and the heterogeneity of its sample individuals is more prominent than that of industrial products such as electromechanical products and chemical products, and the risk of misjudgment is more difficult to predict.
(2) A large number of finished products have high cost and long period. When the information of inspection results is fed back to the management before deciding the product quality control measures, it is often too late.
(3) The development of inspection technology has reached a high level, but this does not mean that we can "see everything". The reliability of hazardous substance detection is still relative. People's psychology is to hope that food is in a pollution-free natural state, and the test results meet the limit of harmful substances stipulated in the standard, which can not eliminate people's doubts about the safety of aquatic products. When the traditional quality control obviously can't eliminate the quality problems, a preventive strategy based on comprehensive analysis of the overall situation arises at the historic moment, which can completely guarantee the achievement of the predetermined quality control objectives. Make food production as close to "zero defect" as possible. This new method is: hazard analysis and critical control point-HACCP.
HACCP was born in the 1960s in the United States, which devoted itself to the development of manned space flight. From this point, we can realize its close and inevitable connection with modern science and technology and modern life.
Space flight food is a convenient food with multiple processes and ingredients, and its quality requirements must be absolutely safe and close to "zero defects". It is conceivable that the existence of harmful substances and intestinal pathogenic bacteria will bring what kind of consequences to space work, which is very clear in the initial stage of food production and research related to the American space program (Bowman, 1992). In order to clearly judge whether one or more foods can be accepted for space travel, a large number of experiments must be carried out according to the sampling inspection quality control model based on mathematical statistics. In addition to the cost, a large part of each packaged food should be used for inspection, leaving only a small part for space flight. In order to reduce the mistake of judging unqualified food as qualified food, according to the traditional sampling idea of finished products, we can only maximize the sampling ratio and turn most foods into destructive tests. Traditional quality control methods obviously can't meet the strict safety requirements here. The harm of microorganisms in food exists in many links, but various measures can be taken to control it. Therefore, it is the key factor of HACCP to take measures in advance to prevent these hazards and determine the control points. The system provides a scientific and reasonable method for controlling the harm of food. It avoids many shortcomings of control methods that rely solely on inspection. Once the HACCP system is established, the main work of quality assurance will be aimed at each critical control point (CCP) to avoid endless inspection of finished products and ensure higher safety at lower cost. These early understandings led to the gradual formation? Quot Hazard Analysis and Critical Control Point (HACCP) system. In 1960s, it was put forward by pillsbury Company, NASA and Natick Institute of the US Army. The concept of HACCP was released to the public during the National Food Protection Conference in 197 1 and gradually popularized and applied in the United States.
Second, developed countries in Europe and America are pioneers in the development and application of HACCP.
From 65438 to 0977, American aquatic product expert Lee first applied HACCP concept to fresh and frozen aquatic products.
From 65438 to 0986, the US Congress authorized the National Oceanic and Atmospheric Administration (NOAA) of the Ministry of Commerce to design and improve the aquatic product supervision system according to the HACCP concept. In the future, many institutions have worked out the supervision and inspection scheme of aquatic products based on HACCP.
In 1980s, the United States conducted extensive research on the safety of aquatic products, which further promoted the popularization and application of HACCP.
199 1 year, the United States issued a new draft of the inspection standard for seafood recommended by FDA/NOAA, and held regional seminars in North America, Europe and Asia to introduce and implement the new draft.
From 1992 to 1993, FDA drafted the HACCP-based "Harm of Fish and Fishery Products &; Control Guide) 1994 released the first draft for comments, and the first edition was released in September 1996.
19951995 in February, the United States promulgated a federal regulation, Safety and Hygiene Regulations for the Production and Import of Aquatic Products and Processed Aquatic Products? Quot(2 1 CFR Part 123 and 1240: Safe and hygienic processing and import procedures of fish and fishery products; Final Rule) This regulation, also known as the HACCP Regulation for Seafood, stipulates that HACCP will be enforced in the aquatic product processing industry and aquatic product import in the United States from February 1997 18, not only for domestic aquaculture in the United States, but also for foreign countries entering the United States.