Key control points of hazard analysis and its application trend in feed industry

Introduction: Guo Ping, 1 Kong Lujun, 1 Shi family, Yi Huafeng, 2 Guo Ping, 1 Kong Lujun, 1 Shi family, Yi Huafeng, 2 CQI, 1 Chongqing Academy of pig breeding science, 402460 Chongqing, Sichuan, CQI, 2 Chongqing Rongchang County Animal Husbandry Bureau, 402460 CQI Chongqing, Sichuan In view of the rapid development of animal husbandry and feed industry in recent years, as well as people's attention to food quality and ecological environment, many scholars and enterprises have proposed or applied HACCP method to animal production, feed processing, veterinary medicine manufacturing and other processes In this paper, the content of HACCP, the current situation of quality control in feed industry and the application trend of HACCP in feed industry are reviewed for reference CQI 1 The meaning of hazard analysis critical control point (HACCP) CQI HACCP system can be defined as "a systematic management system for the confirmation and assessment of related physical, chemical and microbiological hazards and risks and their control methods during the production, distribution and use of a specific food" It is the authoritative food safety hazard elimination in the production process in the world at present, rather than relying on post inspection to ensure the reliability of products This system is regarded as the most effective system for food safety and health quality assurance by advanced countries in the world CQI HACCP includes two aspects: ① hazard analysis: analysis of hazard factors and degree of hazard in each step of food manufacturing process; ② key control points: set key control points and control methods according to hazard analysis results HACCP involves the following basic concepts: hazard (I) includes biological, chemical and physical hazards; critical limit (I) is the standard set to prevent hazards; control point (I) is a point, step or procedure that can control biological, physical and chemical properties; critical control (I) Point refers to a point, step or procedure that, if controlled, can prevent, remove or reduce the safety hazards in food to an acceptable level; corrective measures Action - measures to be taken when the monitoring results show that the key control points are out of control; monitor - to perform planned observation and measurement to evaluate whether the key control points are under control The seven principles of CQI HACCP are as follows: ① hazard analysis and preventive measures First, we should find out the potential hazards related to the variety and the processing process that may endanger the product safety, then determine the significant hazards that may occur in these potential hazards, and formulate preventive measures for each significant hazard; ② determine the key control points Determine appropriate key control points for each significant hazard; ③ establish key limits Determine the key limit value for each preventive measure of the determined key control point; ④ establish HACCP monitoring procedure; ⑤ corrective action Determine the corrective actions that can be taken in case of key limit deviation to ensure the recovery of processing control and ensure that no unsafe products are sold out; ⑥ establish effective record keeping procedures; ⑦ establish verification procedures to prove whether the HACCP system operates normally CQI shows that HACCP is to systematically identify hazards, evaluate, control and monitor manufacturing process HACCP is a preventive system to evaluate hazards and establish control methods for preventive measures, not for the inspection of final products The characteristics and significance of CQI 2 HACCP from the production point of view, CQI HACCP is a safety control system, which enables products to guarantee quality and safety from the beginning of feeding to the end products The characteristics of HACCP are as follows: ① HACCP verifies, complements and improves the traditional inspection methods; ② emphasizes processing control; ③ focuses on the key processing points affecting product safety; ④ emphasizes the communication between law enforcement personnel and enterprises; ⑤ focuses on preventive safety inspection; ⑥ does not need large investment to make it simple and effective; ⑦ develops and implements HACCP plan Keep in line with relevant international food laws and regulations The most outstanding advantages of HACCP management system are: ① to transform the inspection of food production to the potential hazards in the production process; ② to use the least resources and do the most effective things CQI HACCP is the basis of determining the safety of products It is more reliable for food producers to control the safety of products by using HACCP than by using the traditional final product inspection method The relationship between CQI 3 HACCP and ISO quality certification standard CQI ISO is the abbreviation of international organization for standardization IS9000 system is all international standards formulated by ISO / TC176 Technical Committee It is a three-dimensional network composed of a series of standards which are not only different but also connected with each other, forming a complete system including implementation guidelines, standard requirements and audit supervision Its core is the iso9001-9003 quality assurance standard series; when it is necessary to verify the process control ability of enterprise design and production of qualified products, select and use the quality assurance mode of ISO9001 design, development, production, installation and service; when it is necessary to verify that the enterprise has the process control ability of production of qualified products, select and use the quality assurance mode of ISO9002 production, installation and service Type: when only the enterprise is required to ensure that the final inspection and test meet the specified requirements, the quality assurance mode of ISO9003 colorful final inspection and test shall be selected It can be seen that although there are some differences between HACCP system and ISO9000 system in application (see Table 1), they are generally consistent, and they are all preventive quality assurance systems The compatibility and complementarity of HACCP and ISO quality certification standards will promote the scientific, reasonable and feasible management system of food safety and health CQI Table 1 main differences between ISO900 and HACCP CQI standard CQI emphasizes that the quality can meet the requirements of customers CQI CQI emphasizes food hygiene to avoid harm to consumers CQI standard CQI enterprises can Choose one of the three modes of sio9001-9003 according to its own conditions, and then gradually improve the operation standard CQI CQI Enterprises can produce CQI CQI products in accordance with the regulations or specifications of the government of the country where the market is located (for example, products sold in China, they should be produced in accordance with the "quality management specifications for aquatic products processing" issued by the Ministry of agriculture of China; products exported to the United States, they should be produced in accordance with the requirements of the federal regulations "safety and health procedures for aquatic products production and import") The content of CQI standard covers a wide range, including design, development, production, installation and service The content of CQI is narrow, and the control of production process is the main object of CQI CQI monitoring CQI no special monitoring object CQI CQI has special monitoring object, such as pathogen CQI CQI implement CQI voluntary CQI From voluntary gradual transition to compulsory CQI 4 key control point determination principle of HACCP CQI HACCP system is a preventive system based on good practice (GMP) and health standard operating procedures (SSOP) Its main control objective is food safety Therefore, compared with other quality management systems, HACCP system can focus on the key processing points affecting product safety, rather than on every step If there are too many key control points in the system, the result will make the system inefficient or difficult to implement Therefore, the key point of key point selection is to separate the important key control points, which are easy to cause program failure or harm, from the projects without conflict in fact, and determine the key limits for each key control point Rea (2000) emphasized the importance of identifying the main risks (by assessing the possibility of occurrence) and estimating the risks (by assessing the potential harm to human health), and summarized the key points of HACCP in feed production workshop as follows: ① risk analysis and estimation, determination of preventive measures; ② selection of control points; ③ establishment of control level and objectives; ④ use and control of relevant feedback system ; ⑤ establishment of interactive corrective measures for the whole procedure; ⑥ establishment of verification system; ⑦ maintenance of written records and procedure data archiving CQI 5, a quality hazard factor in feed industry, is the basis of feed industry and the key to the quality of final products Due to the complex sources of feed raw materials, a considerable part of them need to be imported, as well as the intervention of middlemen, transportation and storage, there are often quality differences in the source batches, and even serious pollution, so feed processing plants have quality and safety risks when purchasing raw materials In addition, the quality control in the process of feed preparation is lack of scientific or bad supervision As a result, the quality of feed processed and produced does not meet the requirements, which poses a certain "harm" to animals and even human beings This "hazard" includes safety hazard (toxin, pollution, foreign matter, corruption and microbial action) and non safety hazard (product quality, product adulteration, etc.) At the seminar held in Portugal in July 2000, the harmful factors of feed were summarized as follows: ① mycotoxin; ② veterinary drug residues; ③ chemical substances (such as dioxin, insecticide, heavy metal, etc.); ④ infectious sources (such as BSE, GMOs, Salmonella, Escherichia coli, Campylobacter, Listeria, etc.) In Europe, veterinary drug residue is considered to be one of the most harmful factors to human health, so most antibiotics are strictly controlled or banned in Europe and other countries or regions In addition, GMOs (genetically modified organizations) is also an extremely sensitive issue that consumers are concerned about Although GMOs sometimes seem to be a less sensitive risk factor or lack of a proper classification basis, FAO (2000) classified GMOs as a source of feed "hazard" infection CQI 6 The current situation of quality control of feed industry in China CQI The quality certification standard of feed products in China has been paid attention to and put into use in recent years During the Eighth Five Year Plan period, there were only three standards for fishery feed products in China Due to the lack of fish feed standards urgently needed for production and management, there is a serious phenomenon of non-standard production of fish feed, and there is no standard to carry out quality supervision and testing Therefore, it is urgent to speed up the standardization of aquatic products suffer