ISO 22000在水产品加工企业中的应用
摘要
本论文通过考察水产品加工企业的管理体系,运用PDCA①原理和过程方法建立了水产品加工企业的一体化管理体系模型。
根据ISO 22000国际标准和我国水产品相关法律法规,结合厦门市同安源水水产有限公司的实际情况,建立了一套较为科学的、完整的、适用于规模化生产的食品安全管理体系。根据冻罗非鱼片生产的实际情况,绘制了生产工艺流程图。通过危害识别、风险评估和危害分析,确定了三个关键控制点(CCP):鲜鱼验收、消毒杀菌、金属探测,同时还确定了每个关键控制点的关键限值(CL)和控制措施组合,建立了HACCP计划和操作性前提方案(OPRP)。通过HACCP计划和操作性前提方案的有效结合,将冻罗非鱼片的显著食品安全危害消除、预防或降低到可接受水平。
通过对冻罗非鱼片车间和食品接触面的微生物污染状况进行检测,结果表明冻罗非鱼片的车间卫生得到良好的控制,验证了操作性前提方案的有效性。另外,通过官方或第三方的检查或审核,也验证了所建立的食品安全管理体系是科学、规范和有效的。
本论文研究结果将为水产品加工企业建立和实施ISO 22000体系提供参考。
In the thesis, an aquatic product enterprise integrated management system model, which uses PDCA principle and process method, was established.It is based on the investigation of aquatic enterprise management system.
According to the IS022000 standard and the relative laws and regulation with regard to the aquatic food industry, this thesis founds scientific and intact food safety management systems, combined a great deal literature with the actual production practice of Xiamen Tongan Yuanshui Aquatic Products Co., LTD.Meanwhile this food safety management system was suitable for the large-scale production.On the basis of the actual condition of manufacturing, the products process flow diagram was made. Based on the process flow diagram, the CCPs were determined through information obtained from hazard identification, risk assessment and hazard analysis.Checking and accepting fresh fish, disinfecting and metal detecting were identified as critieal control points (CCPs). Critical limits (CL) and corresponding control measures were established. Operational prerequisite programme (OPRP) and HACCP plan were established. HACCP plan and OPRP were capable of preventing, reducing or eliminating these food safety hazards to defined acceptable levels.
Through testing, the microbial pollution situation of workshop and food contact surfaces at the quick frozen tilapia fillets line showed that the production environment of quick frozen tilapia fillets was under the good control and OPRP was effective. The authority certification, that audited by government or certification authority,proved that the establishment of food safety management system is scientific, standardized and effective.
The research results would provide reference for aquatic product processing enterprise to establish and implement the ISO 22000 system.
根据ISO 22000国际标准和我国水产品相关法律法规,结合厦门市同安源水水产有限公司的实际情况,建立了一套较为科学的、完整的、适用于规模化生产的食品安全管理体系。根据冻罗非鱼片生产的实际情况,绘制了生产工艺流程图。通过危害识别、风险评估和危害分析,确定了三个关键控制点(CCP):鲜鱼验收、消毒杀菌、金属探测,同时还确定了每个关键控制点的关键限值(CL)和控制措施组合,建立了HACCP计划和操作性前提方案(OPRP)。通过HACCP计划和操作性前提方案的有效结合,将冻罗非鱼片的显著食品安全危害消除、预防或降低到可接受水平。
通过对冻罗非鱼片车间和食品接触面的微生物污染状况进行检测,结果表明冻罗非鱼片的车间卫生得到良好的控制,验证了操作性前提方案的有效性。另外,通过官方或第三方的检查或审核,也验证了所建立的食品安全管理体系是科学、规范和有效的。
本论文研究结果将为水产品加工企业建立和实施ISO 22000体系提供参考。
In the thesis, an aquatic product enterprise integrated management system model, which uses PDCA principle and process method, was established.It is based on the investigation of aquatic enterprise management system.
According to the IS022000 standard and the relative laws and regulation with regard to the aquatic food industry, this thesis founds scientific and intact food safety management systems, combined a great deal literature with the actual production practice of Xiamen Tongan Yuanshui Aquatic Products Co., LTD.Meanwhile this food safety management system was suitable for the large-scale production.On the basis of the actual condition of manufacturing, the products process flow diagram was made. Based on the process flow diagram, the CCPs were determined through information obtained from hazard identification, risk assessment and hazard analysis.Checking and accepting fresh fish, disinfecting and metal detecting were identified as critieal control points (CCPs). Critical limits (CL) and corresponding control measures were established. Operational prerequisite programme (OPRP) and HACCP plan were established. HACCP plan and OPRP were capable of preventing, reducing or eliminating these food safety hazards to defined acceptable levels.
Through testing, the microbial pollution situation of workshop and food contact surfaces at the quick frozen tilapia fillets line showed that the production environment of quick frozen tilapia fillets was under the good control and OPRP was effective. The authority certification, that audited by government or certification authority,proved that the establishment of food safety management system is scientific, standardized and effective.
The research results would provide reference for aquatic product processing enterprise to establish and implement the ISO 22000 system.
引文
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[9]李文云.毒菠菜折腾半个美利坚,加墨两国也受波及[N/OL] .环球时报,(2006-09-21)[2009-11-23].http://news.xinhuanet.com/overseas/2006-09/21/content_5118161.htm
[10]雷东瑞.爱尔兰生猪遭二恶英污染[N/OL].新华国际新闻,(2008-12-07)[2009-11-23].http://news. xinhuanet .com /world/2008-12/07/content_10469874.htm
[11]励建荣,马永钧.中国水产品加工业的现状及发展[J].食品科技,2008,(1):1-4.
[12]张显良.我国水产品产量和出口额世界第一[N/OL] .商务新闻,(2010-08-11)[2010-08-24].http://ccn.mofcom.gov.cn/swxw/show.php?eid=34392
[13]李少华.我国水产品加工行业发展现状分析[J].企业技术开发,2009,28(2):35-36.
[14]郑福来.2009年福建省水产品加工出口情况调研报告[J].福建水产,2010,(2):71-75.
[15]孙月娥,李超,王卫东.我国水产品质量安全问题及对策研究[J].食品科学,2009,30(21):493-497.
[16]技术壁垒资源网.我国食品2009年出口美国受阻分析[EB/OL].(2010-02-12) [2010-08-26]. http://www.tbtmap.cn/portal/Contents/Channel_2125/2010/0312/99792/content_99792. jsf?ztid=2127
[17]技术壁垒资源网.我国食品2009年出口日本受阻分析[EB/OL].(2010-02-12)[2010-08-26]. http://www.tbtmap.cn/portal/Contents/Channel_2125/2010/0312/99775/content_99775. Jsf? ztid=2127
[18]中共中央国务院.中华人民共和国国民经济和社会发展第十一个五年规划纲要[EB/OL]. (2006-03-14) [2010-08-28].http://www.gov.cn/gongbao/content/2006/content_268766.htm
[19] Codex alimentation basic texts.Hazard analysis and critical control point system and guidelines for its application [S].Annex to CAC/RCP 1-1969,Rev.3-1997.
[20]陈发河.HACCP的原理及在食品生产中的应用[J].中国乳品工业,2000,28(5):18-22.
[21]宋泽,曾一本.HACCP体系的基本原理和发展与ISO的关系及在我国实施的必要性[J].中国水产,2000,(8):68-69.
[22] U. S. food and drug administration. Instructions for acidified and low-acid canned foods [EB/OL].[2009-11-12].http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/AcidifiedLow-AcidCannedFoods/EstablishmentRegistrationThermalProcessFiling/Instructions/ucm2007436.htm
[23] National Advisory Committee on Microbiological Criteria for Foods. Hazard analysi and critical control point principles and application guidelines [J].Journal of food protection,1998, 61:1246-1259.
[24] Colin N. Park and Ronald D. Snee. Quantitative risk assessment: State-of-the-art for carcinogenesis [J]. Fundamental and applied toxicology, 1983, 3(4):320-333.
[25] Eisel, W.G, R.H.Linton and P.M.Muriana. A survey of microbial levels for incoming raw environmental sources and ground beef in a red meat processing plant[J]. Food Microbiology, 1997, 14(3): 273-282.
[26] FAO.Food quality and safety systems-A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system[M].Rome: FAO information division , 1998.
[27] 21 CFR Part 120 and 123. Procedures for the safe and sanitary processing and importing of juice [R]. Final rule federal register, 2001.
[28]陈炜.HACCP体系在我国的应用现状及前景分析[J].宁夏农学院学报,2004,25(2):95-98.
[29]吕亚荣.我国中小食品企业采纳HACCP计划面临的问题及政策建议[J].经济纵横,2007,(2):65-66.
[30]杨永华.企业推行食品安全管理体系HACCP实用教程[M].北京:中国标准出版社,2003.
[31]师敏.HACCP在午餐肉罐头生产中的应用研究[D].无锡:江南大学,2008.
[32]崔春红,陈延刚,王白鸥.HACCP的起源、特点及发展[J].中国果菜,2006, (4):53-54.
[33]邹翔.餐饮业HACCP实用教程[M].北京:中国轻工业出版社,2005.
[34]白雪.基于HACCP原理开发ISO 22000标准[J].农业与技术,2005,25(6):159-161.
[35]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 22000-2006食品安全管理体系—食品链中各类组织的要求[S].北京:中国标准出版社,2006.
[36]方圆标志认证中心.食品安全管理体系国家注册审核员培训课程[M].北京:中国标准出版社,2005.
[37]李泉.通过ISO 9001认证的保健食品企业推行ISO 22000标准的实证研究[D].济南:山东大学,2006.
[38]国家质量监督检验检疫总局.食品生产许可审查通则(2010版)(总局2010年第88号公告)[EB/OL]. (2010-08-23)[2010-09-01].http://www.aqsiq.gov.cn/zwgk/jlgg/zjgg/2010/201008/t20100831_153887.htm
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