Rapid microbiological methods with hazard analysis critical control point.
Rapid microbiological methods with hazard analysis critical control point.
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具有危害分析关键控制点的快速微生物方法。
DOI：
10.1093/jaoac/80.6.1143
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发表时间：
1997
影响因子：
1.6
通讯作者：
M. Griffiths
中科院分区：
文献类型：
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作者：
M. Griffiths
危害分析关键控制点（HACCP）是Pillsbury公司在20世纪60年代与美国陆军纳蒂克实验室和国家航空航天局合作推出的确保食品安全的积极方法，以帮助确保宇航员在太空飞行期间不会因食源性疾病的创伤而丧失能力。该方法随后被采纳为世界范围内的标准食品安全管理体系，并被视为构成统一食品检查法规的基础，这些法规是关税及贸易总协定和北美自由贸易协定等贸易协定所必需的，因为食品贸易全球化的趋势正在增强。新的美国农业部Mega-Reg要求强制引入HACCP，加拿大农业和农业食品的食品安全增强计划以及欧盟的“尽职调查”立法都以HACCP原则为中心。
The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system world-wide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreements such as General Agreement on Tariffs and Trade and North American Free Trade Agreement as the move toward globalization of trade in food products gains momentum. The new U.S. Department of Agriculture Mega-Reg requires mandatory introduction of HACCP, and the Food Safety Enhancement Program of Agriculture and Agri-food Canada, as well as the "due diligence" legislation of the European Union, is centered on HACCP principles.