Application of Food Safety Management System (HACCP) in Food Industry

摘要

The Hazard Analysis and Critical Control Points (HACCP) system is the science based and systematic identifies specific hazards and measures for their control to ensure the safety of foods. HACCP is a preventive approach to food safety, pharmaceuticalsafety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (COP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc. In addition to TQM and ISO 9000, the HACCP technique has become widely accepted in food industry for assured food safety. Hazard Analysis Critical Control Point (HACCP) was conceived in the 1960s when the US National Aeronautics and Space Administration (NASA) asked Pillsbury to design and manufacture the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.