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HACCP
E-mail:[email protected]
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HACCP()HACCPHACCP
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HACCP ---HACCP30HACCPHACCP
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141997Food Safety Initiative19985---(FORC-G)HACCP1
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1HACCP
1985 (NAS)HACCP
HACCP---(NACMCF)NACMCF(USDA/FSIS)(DHHS/FDACDC)(USDC/NMFS)(USDD/OASG)
NACMCF1992 NACMCFHACCPFDAHACCP(21CFR 123)HACCP21997814NACMCFHazard
Analysis and Critical Control Point Principles and Application
Guidelines () 3HACCP
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(2) HACCP(2)-1 HACCP4]: (A)(DHHS/FDA) ---7 ---GMPHACCP
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(2) HACCP(2)-2 (B)(USDA/FSIS) ---: () ---// (C)(EPA) ---:
---
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(2) HACCP(2)-3 (D)(USDC/NOAA) ----: ---Seafood Inspection
Program() USDC/NOAA FDAHACCPNOAASeafood Inspection
Program()NOAA(fee- for service) federally inspected
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(3)
(E)(USDHS) ---: ---: F(USDJ) ---: 7 ---: (G)(FTC) ---: ---: (H)
---: ---FDA
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DHHS/FDAUSDA/FSISUSDC/NOAA; USDHSFTCUSDJ HACCP
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HACCP2-(1)
HACCPHACCP (1) 1973.1.26FDAHACCP21CFR Part 113Thermally
Processed Low-Acid Foods Packed in Hermetically Sealed
Containers()5HACCP197331979515 (2) 1995.12.18 FDAHACCP,21CFR Part
123Fish and Fishery Products ()6HACCPGMP/HACCP
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HACCP2-(2)
(3) 1996.7.25 USDA FSIS()9CFR Part 304 Pathogen Reduction Hazard
Analysis and Critical Control Point (HACCP) Systems
(HACCP)7/HACCPSSOP() (4) 2000.9.19, FDARefusal of Inspection or
Access to HACCP Records Pertaining to the Safe and Sanitary
Processing of Fish and Fishery Products()8FDAHACCPFDA
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HACCP2-(3)
(5) 2001.1.19 FDAHACCP21CFR Part 120Hazard Analysis and Critical
Control Point (HACCP) System ((HACCP))9HACCPGMP/HACCP (6)
2001FDACDC()/USDA FSIS2001 Food Code (2001)20044Annex 5 HACCP
GuidelinesHACCP710
-
HACCP
HACCP1973---1978---O157:H7CACHACCPHACCP
-
(1)(1)-1
FDAFDACFSANFDA 2400 150 (Office of
Operation)FDAHACCP200110FDAHACCP:(HACCP: A State-of-the-Art
Approach to Food Safety)11FDAUSDAHACCP:
-
(1)(1)-2 FDA30FDAFDA HACCPFDA19951218FDAHACCP2001119
FDAHACCP200212220031212002120
1998USDAHACCP19991HACCP2000125HACCPUSDAFDA
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(1)(1)-3
FDAHACCP HACCPFDAHACCP HACCPFAO/WHO CACNACMCFHACCP HACCP
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2) HACCP(2)-1
2001213FDA/CFSANHACCP(21CFR Part123)12HACCP: FDA: ---
:HACCP()HACCPFDA1997HACCP
---HACCPFDA1998-1999HACCP133600HACCP3501998-1999HACCP()()
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2) HACCP(2)-2 :---(New York Sea Grant Extension
Program)HACCP(Seafood HACCP Alliance)FDA HACCP FDAHACCP20011United
States General Accounting Office14FDAHACCPFDA 200121312HACCP
USDA/FDAO157:H71996725USDA/HACCP(9CFR Part 304et al. )2001119
FDAHACCP(21CFR Part 120)15HACCPUSDAFDAHACCP
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(3) HACCP(3)-1
HACCP21CFR Part 113Thermally Processed Low-Acid Foods Packed in
Hermetically Sealed Containers()197331998FDA/CFSAN:197321CFR Part
113HACCP16 199871FDA/CFSAN17FDA/CFSAN21CFR Part 113
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(3) HACCP(3)-2
19892131989422(SET)FDASETSET1989510FDA#10SET19891017 FDA(lot-by-lot
testing)SETSET
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(3) HACCP(3)-3 FDA(lot-lot release program) HACCPFDASET
HACCPFDA20043118HACCPFDA15
-
(3) HACCP(3)-4 FDAHACCPHACCP
-
(4)HACCP(4)-1 FDAHACCPHACCPHACCPFDA FDAHACCPHACCPFDA HACCP
-
(4)HACCP(4)-2 2000919 FDA8 1999FDA438HACCPHACCPFDA:
FDAFDAHACCPFDAHACCPFDAHACCP
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(4)HACCP(4)-3
FDAFDAHACCPFDAHACCP----FDAHACCPHACCPHACCPFDAHACCP19973FDASeafood
HACCP Regulator Training Program(HACCP)19HACCP
-
5(5)-1
HACCPHACCPFDAFSISHACCP2019999FDA/CFSAN (Outreach and Information
Center )O&ICFDA21FDA CFSAN(http:// vm. cfsan.
fda.gov)FDAHACCPHACCP:
-
5(5)-2 ---HACCPNACMCFHazard Analysis and Critical Control Point
Principles and Application Guidelines System() 3:
HACCP----FDAHACCP6FDAFish and Fisheries Products Hazards and
Control Guidance ()- Third Edition June
2001FDA1998-1999/2000-2001HACCPFDAHACCP(FDA Form 3501)HACCP
HACCP----FDA HACCP9 FDA22HACCP23 HACCP----NCIMS()HACCP
HACCP----HACCPHACCP HACCP---;HACCP
-
5(5)-3 FDAHACCPFDAHACCPFDAHACCP
-
(6) HACCP(6)-1
HACCPHACCPFDAFSISHACCP19973FDASeafood HACCP Regulator Training
Program(HACCP)19FDA20029Juice HACCP Regulator
Training(HACCP)24FDAHACCPHACCP5-Log FDAFSISFoodborne Illness
Education Information Center25HACCP(HACCP Training
Program)HACCP
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(6) HACCP(6)-2 FDA19951218HACCP(21CFR Part 123)(Part
123.10)HACCPHACCPFDAHACCPHACCPHACCPHACCP----HACCP(SEAFOOD HACCP
ALLIANCE FOR EDUCATION AND
TRAINING)26AFDO(NFI)FDAUSDANMFS()AFDONFINFPA()HACCP
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(6) HACCP(6)-3 19967HACCP:Hazard Analysis and Critical Control
Point Training Curriculum(HACCP:)20011127HACCPFDACompendium of Fish
and Fishery Product Processing Hazards and Controls28Sanitation
Control Procedures for Processing Fish and Fishery Products Manual
- Seafood HACCP Alliance()29HACCPHACCP
-
(6) HACCP(6)-4 HACCPFDAFSIS----HACCPHACCPHACCP HACCP(21CFR Part
113) 197111(NCA)FDA197312630
-
HACCP()HACCPHACCPHACCP,
-
1 HACCP
,, ,,FAO/WHO CAC1997HACCPCAC(CAC/RCP
1-1969,Rev.3[1997]),CAC,HACCPHACCP
-
2 HACCP
HACCPHACCPHACCPNACMCFHACCP
-
3HACCP
HACCPAFAO/WHO CAC HACCP,,HACCP,HACCPNACMCF;(B)
HACCPHACCPFDAHACCP,FSIS/HACCP,HACCP
-
4HACCP
HACCPHACCPHACCPFDA,
-
5HACCP HACCP,HACCPHACCP,HACCP,,FDAFDAHACCPHACCP,,,,,HACCP
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(1) 1U. S. Food and Drug Administration.1998.Food Safety: A Team
Approach. Available at internet site://vm.cfsan.fda.gov. 2National
Seafood HACCP Alliance for Training and Education1997.Hazard
Analysis and Critical Control Point Training Curriculum. Available
at internet site://vm.cfsan.fda.gov.3NACMCF.1997.Hazard Analysis
and Critical Control Point Principles and Application Guidelines.
Available at internet site://vm.cfsan.fda.gov.4U. S. Food and Drug
Administration.1998.Food Safety: A Team Approach. Available at
internet site://vm.cfsan.fda.gov.5U.S Food and Drug Administration.
Code of Federal Regulation.21 CFR Part 113 .Available at internet
site:http://vm.cfsan.fda.gov.6U.S Food and Drug Administration.
Code of Federal Regulation.21 CFR Part 123 .Available at internet
site:http://vm.cfsan.fda.gov.
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(2)7 USDA FSIS. 9CFR Part 304et al. Pathogen Reduction Hazard
Analysis and Critical Control Point (HACCP) Systems. Available at
internet site:. http://www.fsis.usda.gov/OA/fr/rule1.pdf8U.S Food
and Drug Administration. Refusal of Inspection or Access to HACCP
Records Pertaining to the Safe and Sanitary Processing of Fish and
Fishery Products. Available at internet
site:http://vm.cfsan.fda.gov.9U.S Food and Drug Administration.
Code of Federal Regulation.21 CFR Part 120 .Available at internet
site:http://vm.cfsan.fda.gov. 10 U.S Food and Drug
Administration.2001 Food Code Annex 5 HACCP Guidelines.Available at
internet site:http://vm.cfsan.fda.gov.11U.S Food and Drug
Administration. October 2001.. HACCP: A State-of-the-Art Approach
to Food Safety. Available at internet site:http://vm.cfsan.fda.gov.
12U. S. Food and Drug Administration Center for Food Safety and
Applied Nutrition Office of Seafood. February 13 2001.FDAs Seafood
HACCP Program: Mid-Course Correction. Available at internet site:
http://www.cfsan.fda.gov/~comm/shaccp1.html
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(3)13U. S. Food and Drug AdministrationCenter for Food Safety
and Applied NutritionOffice of Seafood. December 8 2000. FDA's
Evaluation of the Seafood HACCP Program for 1998/1999. Available at
internet site http://www.cfsan.fda.gov/~comm/seaeval.html 14United
States General Accounting Office. January 2001.Food SafetyFederal
Oversight of Seafood Does not Sufficiently Protect Consumer.
Available at internet site: http://www.cfsan.fda.gov 15U. S. Food
and Drug Administration. January 18 2001. FDA PUBLISHES FINAL RULE
TO INCREASE SAFETY OF FRUIT AND VEGETABLE JUICES .Available at
internet site: http://www.cfsan.fda.gov/~lrd/hhsjuic4.html 16U.S
Food and Drug Administration.. September - October 1998 revised May
1999.Critical Controls for Juice Safety. Available at internet
site: http:// vm.cfsan.fda.gov.
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(4)17U.S Food and Drug Administration.. July 1 1998.Food
Compliance Program. Import Acidified and Low-Acid Canned Foods
Available at internet site:
http://vm.cfsan.fda.gov/~comm/cp03003.html 18CNCA. 2004-03-09.FDA.
Available at internet site: http://www.cnca.gov.cn 19U.S Food and
Drug Administration. Center for Food Safety and Applied
NutritionOffice of Seafood. March 1997. Seafood HACCP Regulator
Training Program20U.S Food and Drug Administration. December 1990.
Getting Information from FDA Available at internet site:
http://www.fda.gov/fdac/reprints/getinfo.html 21FDA/CFSAN Outreach
and Information Center. May 15 2000. CFSANs Outreach and
Information Center Available at internet site:
http://vm.cfsan.fda.gov/~comm/oic-info.html 22U.S Food and Drug
Administration. March 3 2004. Guidance for Industry Juice HACCP
Hazards and Controls Guidance First Edition. Available at internet
site: http://www.cfsan.fda.gov/~dms/juicgu10.html
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(5)23U.S Food and Drug Administration. June 2003.Guidance for
Industry Standardized Training Curriculum for Application of HACCP
Principles to Juice ProcessingFINAL GUIDANCE Available at internet
site: http://www.cfsan.fda.gov/~dms/juicgui9.html 24U.S Food and
Drug Administration. September 2002. Juice HACCP Regulator Training
. Available at internet site:
http://www.cfsan.fda.gov/~comm/haccpjui.html 25U.S Food and Drug
Administration. June 2004. USDA/FDA HACCP Training Programs and
Resource Materials Database. Available at internet site:
http//www.nal.usda.gov/fnic/foodborne/haccp/haccpfly.html26SEAFOOD
HACCP ALLIANCE FOR EDUCATION AND TRAINING.8/27/97. SEAFOOD HACCP
ALLIANCE FOR EDUCATION AND TRAINING .Available at internet site:
http://seafood.ucdavis.edu/haccp/about.htm
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(6)27SEAFOOD HACCP ALLIANCE FOR EDUCATION AND TRAINING. November
2001.HACCP:Hazard Analysis and Critical Control Point Training
Curriculum. Available at internet site:
http://seafoodhaccp.cornell.edu/Home13pdf.html28SEAFOOD HACCP
ALLIANCE FOR EDUCATION AND TRAINING. Compendium of Fish and Fishery
Product Processing Hazards and Controls. Available at internet
site:
http://seafood.ucdavis.edu/haccp/compendium/compend.htm29SEAFOOD
HACCP ALLIANCE FOR EDUCATION AND TRAINING. Sanitation Control
Procedures for Processing Fish and Fishery Products Manual -
Seafood HACCP Alliance Available at internet site: http://nsgl.
gso.uri.edu/flsgp/flsgpe00001/ flsgpe00001index.html30Anthony
LopezPH.D.1981.A Complete Course in Canning Virginia Polytechnic
Institute and State University BlackburgVirginia.p.103
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HACCP
