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Research of HACCP Standard Aplied to Food Hygiene Supervision

Author: WangPeng
Tutor: ZhangYueZuo
School: Shantou University
Course: Administration
Keywords: food hygiene supervision HACCP
CLC: F203
Type: Master's thesis
Year: 2011
Downloads: 118
Quote: 0
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Hazard analysis and critical control point (HACCP) is a system for recognizing, assessing, and controlling the hazards that have significant effect on food safety. In recent years, it attracts much attention from the FAO, WHO, and governments worldwide. The Codex Alimentarius Commission (CAC) regards HACCP as the most effective means of controlling foodborne hazards so far. Since it was born 30 years ago, HACCP has found globally wide application, during which developed countries were the leader, and a food hygiene supervision system based on HACCP has been formed. Scientifically and systemically, HACCP analyzes and searches the hazards during food production, determines prevention and control measures and critical control points, and performs effective supervision, thereby guaranteeing safety food quality of products. The application of such system solves the passive dilemma that food safety supervision depends on product inspection completely, and generates supervision on the whole process from production and processing with food materials to final consumption, thereby allowing the food hygiene supervision system to advance by leaps and bounds. China is a large country for food, because food industry is one of the major pillar industries. However, surveys indicate that nearly 70% of the people“feel no safety”on China’s food hygiene. Frequent food safety incidents pose a severe threat to people’s health and safety and interferes the establishment and stabilization of harmonious society. The governments worldwide have taken on the important function of food hygiene supervision, and food safety has been one of the essential aspects in judging people’s life quality, social management, and national legal system. Consequently, it is of great practical significance to stress the research on theory and practice of food hygiene supervision. The present paper analyzed the development trend of implementing HACCP in food hygiene in developed countries such as USA and Canada, concluded successful lessons abroad to be learned by combining the research on HACCP practice in China in the last two decades and comparing with USA and Canada, identified the major problems in HACCP practice in China, and proposed the assumption and suggestion on effective implementation of HACCP in China’s food hygiene supervision, in hope of providing reference for decision and practice of government.

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CLC: > Economic > Economic planning and management > Management of National Economy > Production industry management
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