Risk Analysis of Food Laboratory Testing Process Based on Hazard Analysis Critical Control Point Theory
Food inspection and testing process are affected by several key factors such as human,machine,material,method and environment,resulting in deviations in the test results,which can cause food quality and safety problems in severe cases.Risk management runs through the process of laboratory activities.In order to improve the quality of test results,risk management is combined with the preventive food quality and safety management system-hazard analysis critical and control point(HACCP)system.Based on the principle of HACCP,risk identification and analysis are carried out in each link of food inspection and testing process from the aspects of human,machine,material,method and environment.We determine the critical control points(CCPs)of each test link,establish the monitoring system,propose preventive and corrective measures,and finally form the HACCP schedule.By combining the principles of HACCP to manage and control risks in the food inspection and testing process,it is possible to achieve refined management of key control points that affect the accuracy of inspection and testing results.This can effectively reduce the deviation of inspection results caused by key factors such as human,machine,material,method,and environment,and reduce the occurrence of food quality and safety issues.
hazard analysis and critical control point(HACCP)food inspection and testingrisk managementrisk identification and analysisrisk assessment
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