ResearchHACCP (Hazard Analysis Critical Control Point)-hazard analysis and critical control point.What is HACCP? Hazard analysis and critical control point, or Hazard Analysis Critical Control Point (HACCP) and refers to the system of hazard analysis and critical control point. Used as a tool to evaluate and control the point a particular hazard both hazards, biological, chemical and physical opportunities arise in food products.HACCP system has been widely accepted. From performance to insure the safety of food products for consumers, because the system HACCP is a system designed to control the dangerous point or stage productions that are dangerous, they have a chance to occur, thus able to insure the safety of the product. The final product inspection or quality control is used, the original limit of the size of the random sample. In addition, the system also has the potential to identify those areas HACCP or steps. With the chances of an error occurred. Although the procedure or have never caused harm to come before, which is a new operation.Why use the HACCP international food committee system, FAO/WHO Codex called yo that was established when the food standards developed since 2505. Various guidelines and recommendations is intended to support fair trade practices, and to protect the health of consumers. From the consumption of food products, which in the current World Trade Organization (WTO) is used as the primary reference. In international trade operations In the best of health safety of consumers and the protection of the exclusion of trade by the Codex have guidelines in the application of HACCP system in the current HACCP is a more references for export control authorities and the quality of food products, food products, because the Codex has been developed by 160 countries, member countries, so it has a HACCP system applied in the country of Thailand. In order to insure the safety of the food product to facilitation and support. At the international trading operations.The benefits of HACCP systems.1. ensuring security in the consumption of food products.2. is a tool that AIDS in the prevention of harm that may occur in food products effectively.3. reduce the number of required random sample check.4. reduce product loss.5. facilitate international trade operations.6. increase the shelf life of products in accordance with the requirements of the partner countries.The history of the HACCP system. System HACCP for food safety management has derived from the development of the first two times about Dr. W.E. Deming, which has set up the quality management theory (Theories of Quality Management) that are used widely, and a key factor in the quality of goods Japan 1 m flip. During the 1950 Dr. Deming and the Board has developed a quality management system (Total Quality Management, TQM), which focuses on access to the system as a whole in the production. It is possible to improve the quality, at the same time, to reduce expenses.The second is a large development developed the idea of a direct system of HACCP HACCP system's idea was developed in the 1960s by the Pillsbury Company in cooperation with the United States Army and NASA are collaborating organization for developing food production for space projects that need a program fault.Low to zero (Zero-Defects Programme) to insure the safety of food for astronaut travel in space. The company, Pillsbury has introduced HACCP system is used, because it is believed to be the system that provides maximum security without an emphasis on the final product testing systems, HACCP will focus on controlling the process as far as possible from the start by controlling employees and/or continuous monitoring techniques at the Dalian top wig.Ongkhuap control (Critical Control Point; CCP) proposed the concept HACCP public meetings about the food (Food Protection) in 1971 in the year 1974, the Office of the food and drug administration of the United States (US.FDA) has announced the completion of HACCP principles, in order to be legal for canned foods that have a low acid. In the first term of the year 1980, the company began to take other vital foods HACCP system to use.In 1985, the education, science, United States Organization (The National Academy of Science USA; a) has suggested that the HACCP system should be used in the preparation process of food production to ensure food security. It is recommended to use HACCP food safety system widely from International agencies such as Microbiological Standards for Commission for Food, International Association of Milk; a ICMSF, Food and Environmental IAMFES Sanitarium;The general principle on the hygienic conditions of food Codex.(The Codex Alimentarius General Principles of Food Hygiene) At the meeting of the Commission Codex (Codex Alimentarius Commission CAC,) 20 between June 28 to July 7, 1993 at the Venice city Geneva Convention recognizes the importance of the HACCP system in food control, so use the "operational guidelines for the application of HACCP systems" (Guidelines for the Application of the Hazard Analysis Critical Control Point System) (ALINORM 93/13 A, App II), the Committee was informed that the draft general principles on the hygienic conditions of food through editing and to use in conjunction with the HACCP system.Commission has been reviewing the edits again in the meeting held on 22 June 1997 in the Appendix of the General principles of food hygienic conditions and guidelines to be applied to.The general principle on the hygienic conditions of the Codex is the Foundation to ensure hygienic conditions of food. The general principle is to keep track of the food chain, starting with the start of production until the final consumer. With an emphasis on the control of hygienic conditions in each step with the introduction of HACCP system in part to provide operators of food more. This control has been accepted, it is necessary to ensure the safety and suitability of food for consumption and international trade.Application of HACCP system. The possibility of application of HACCP system in different parts of the food chain is based on the assumption that the practice must be consistent with guidelines how to t.
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