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2010年第1期总第131期 2010.183EffectiveImplementationHACCPforMeatSafetyLIUXingyong,ZHURenjun*（YunnanAgriculturalUniversity,InstituteofFoodScienceandTechnology，YunnanKunming,650201）Abstract:Foodsafetynowfacedwithenormouschallenges,HACCPsystemconsideredasthemosteffectivefoodsafetysystembeintroducedinfoodproduction,buttheHACCPsystemintheenterprisewasnoteffectiveapplication,withtheresultthatfoodsafetyproblemstillserious,thehazardswasnotreducedeffectivetoachieveanacceptablelevel.ThispaperanalyzestheHACCPsysteminmeatindustrieswhycannoteffectivelyoperationandtheeasyappearshazardsinfoodchain,andestablishpreventmeasures.AnalysisfromtheinteractionandrelationshipbetweenthevariousstepsofHACCPsystem,obtainthatmeatsafetyrequireboththeinternalandexternalefforts,shouldimplementationtheHACCPconceptandcultivatetheenterprisesandemployeesHACCPawareness.Keywords:foodsafety；hazardanalysis；monitor；awarenessIntroductionUnavoidable,naturallyoccurringcontaminationandvarioushumanfactorsposeauniquechallengetofoodsafety.Aspeople'slivingstandardsimproved,foodsafetyissueshavebeenahighdegreeofconcern.Inordertoensurefoodqualityandsafety,allkindsoffoodqualityandsafetymanagementsystemsareextensiveadopted,forexample,theHACCP(HazardAnalysisandCriticalControlPoint),Hasbeenrecognizedasthemosteffectivefoodsafetymanagementsystem.Itcouldreducevariousofhazardsinfood(includephysicalhazards,biologicalhazardsandchemicalhazards)toanacceptableleveloreliminatethehazard.However,thefoodsafetyproblemsarefrequent.i.e.WorldHealthOrganization(WHO)latestannouncedinformationshowsthateachyearthenumberofglobalfood-bornediseasesoccurreachtobillions.Abuseoffoodadditivesinmilkpowder,hasbeenseriousendangerchildren'shealth.Atthesametime,withtheeconomicgrowthanddevelopmentofpopulatedurbanizedcanters,theconsumershaveshowedmoreandmoreinterestinfoodqualityandaretoanincreasingextentdemandingproductsofhighqualityandsafety[1].Theseaccidentsarebecauseofseveralreasonsthatinthefoodproductionandconsumptionchain,whichcanbringallkindsofhazardsledtofood-bornediseases.Meatsafetyisapressingissueforgovernment,consumers,foodretailers,andprocessors.Thissenseofurgencymustberecognizedbydairyproducers.Althoughtheburdenofmicrobialfood-bornediseaseisnotknownwithahighdegreeofcertainty,theestimatednumberofclinicalcasesanddeathsannuallyisdisturbing[2].Therefore,preventmeatcontamination,providesatisfactorymeatforconsumersisverydifficult,andrequiretoresearchthemeatsafetymanagementsystems,puttingtheHACCPintoeffectefficient.Chinanowfacesmanyweaknesseswithinthefoodqualitymanagementsystems.(1)Thefoodproductionanddistributionsystemsinvestigatedareextremelyfragmented.(2)TheofficialChinesefoodqualitymanagementsystemisequallyfragmentedamonghalfadozennationalagencieswiththeirramificationsatprovinciallevelswithamultitudeofsmallpoorly-educatedfamilyagribusinessesandcompanies.(3)Thereisgenerallackofinformationabout,misunderstandingoffoodsafety.(4)Alargeminorityofchainoperatorswithinthefoodmanagementsystemunderstudystilldonotunderstandwhyaqualityfocusisimportant.(5)Traditionalmarketsstillhavealeadingmarketshareoffreshfoodproductsintheareavisitedbythemission,withsupermarketsandothermodernformsofretailgainingReceived:15January2010Correspondingauthor:ProfessorZHURenjun,YunnanAgriculturalUniversity,InstituteofFoodScienceandTechnology，YunnanKunming,650201China.2010年第1期总第131期84groundonnon-perishablegroceriesandotheritems.(6)Finally,thelargesizeofthecountryandthelongdistancestobecoveredcreatelogisticaldifficultiesforoperatorstransportingfreshproducefromproducerstomarkets[1].Chinaandthedevelopedcountryhaveobviousdisparityinfoodsafesupervision,mainlymanifestsinthesystemestablishment,thelawsandregulations,standardsystem'sconstruction,newtechnicalapplicationandeffectivemeasuresestablishedandsoon[3].Therefore,Chinafacesenormouschallengesofmeatqualityandsafety.Tosolvetheaboveproblemsinashorttimeisimpossible.SinceChinaenterintotheWTO,havegreateremphasisonfoodsafety,inordertoimprovedomesticfoodsafety,breakthetradebarriers,manyfoodsafetymanagementsystemshasalsobeenwidelyapplied,especiallytheHACCPsystem.HACCPisasystemoffoodsafetycontrolbasedonthesystematicidentificationandassessmentofhazardsinfoodsandthedefinitionofmeanstocontrolthem.Itisapreventive,ratherthanareactive,toolthatplacestheprotectionofthefoodsupplyfrommicrobial,chemicalandphysicalhazardsintothehandsoffoodmanagementsystems[4].InordertodesignanddevelopeffectiveHACCP-basedintegratedhazardsmanagementprogrammes,suchfactorsasthefarmingsystems,Pre-andpost-slaughtertechnologies,thesituationofenvironmentpollution,producerandconsumptionandgovernment'smanagement,lastbutnotleast,theeconomy,isthebasicofgoodimplementforHACCP.Preventionthroughpre-harvestmanagementisthebestmethodforcontrollingcontamination;however,shouldcontaminationoccur,thehazardsassociatedwiththecontaminationmustbemanagedthroughpost-harvestprocedures,Inanidealintegratedmanagementsystem,contaminationhazardswouldbeminimizedineveryphaseofproduction,harvesting,processinganddistribution[4].Gov