Berends B R, van Knapen F
Department of the Science of Food of Animal Origin, Faculty of Veterinary Medicine, Utrecht University, The Netherlands.
Vet Q. 1999 Oct;21(4):128-34. doi: 10.1080/01652176.1999.9695007.
Discussed are the outlines of a risk assessment-based system of meat safety assurance to replace the current meat inspection. An example of a system that uses the Hazard Analysis of Critical Control Points (HACCP)-principles in the entire production chain from stable to table is also given. Continuous evaluation of risks is the main driving force of the new system. Only then the system has the means to remain flexible and provide for the data necessary to convince trade partners that the products they buy are safe. A monitoring system that keeps track of the important health hazards in the entire chain from stable to table is therefore necessary. This includes monitoring of cases of disease in the human population caused by the hazardous agents of concern. Coordination of the monitoring and control and processing of the information is done by an independent body. Furthermore, the system demands a production from stable to table that is based on the ideas of Integrated Quality Control (IQC), HACCP, and certification of production processes and quality control procedures. Clear legislation provides for criteria about acceptable or unacceptable health risks for the consumer and determines at what moments which risks should be controlled by the producers. Simultaneously, the legislation has to be flexible enough to be able to adapt quickly to any changes in risks, or in the way risks should be controlled. In the new system current meat inspection can easily be carried out by employees of the slaughter houses and is no longer a direct responsibility of the authorities. The authorities only demand certain safety levels and verify whether producers stick to these. Producers remain fully responsible for the safety and quality of their products, and fully liable in case of any damage to the consumers' health. However, it is to be expected that some EU Member-States miss the organizational and agricultural basis for a successful application of the new system. Consequences are that two parallel flows of meat and meat products may come to existence. One flow will exist of meat produced according to the new, and with respect to safety assurance, superior system. The other flow will consist of meat produced and inspected in the traditional way. However, this meat will contain all the flaws that required a revision of the system in the first place. This, and the fact that EU policy ordains that part-taking in an alternative meat inspection system should be voluntary, may very well result in a very slow start-up of the new system. One of the easiest solutions, however, would be to implement a decontamination step in the slaughtering process, provided that this is accompanied by strict codes of hygienic practices and good manufacturing practices. Not only would this lead to safer meat, but also result in the two separate flows of meat becoming one flow again as well as an easier to organize livestock production according to HACCP-principles.
本文讨论了一种基于风险评估的肉类安全保障体系的概要，以取代现行的肉类检验制度。文中还给出了一个在从养殖场到餐桌的整个生产链中运用关键控制点危害分析（HACCP）原则的体系示例。对风险的持续评估是新体系的主要驱动力。只有这样，该体系才能保持灵活性，并提供必要的数据，使贸易伙伴相信他们所购买的产品是安全的。因此，有必要建立一个监测系统，跟踪从养殖场到餐桌的整个链条中的重要健康危害。这包括监测由相关危害因素导致的人群疾病案例。信息的监测、控制及处理协调工作由一个独立机构负责。此外，该体系要求从养殖场到餐桌的生产过程基于综合质量控制（IQC）、HACCP理念以及生产过程和质量控制程序认证。明确的法规规定了消费者可接受或不可接受的健康风险标准，并确定生产者应在何时控制哪些风险。同时，法规必须足够灵活，以便能够迅速适应风险或风险控制方式的任何变化。在新体系中，现行的肉类检验可由屠宰场员工轻松完成，不再是当局的直接职责。当局只要求达到一定的安全水平，并核实生产者是否遵守这些要求。生产者仍对其产品的安全和质量负全部责任，若对消费者健康造成任何损害，需承担全部责任。然而，可以预见，一些欧盟成员国缺乏成功应用新体系所需的组织和农业基础。结果可能是出现两种并行的肉类和肉类产品流通渠道。一种流通渠道将是按照新的、在安全保障方面更优体系生产的肉类。另一种流通渠道将是传统方式生产和检验的肉类。然而，这种肉类将包含最初促使修订体系的所有缺陷。此外，欧盟政策规定参与替代肉类检验体系应是自愿的，这很可能导致新体系启动非常缓慢。不过，最简单的解决方案之一是在屠宰过程中实施去污步骤，前提是要有严格的卫生操作规范和良好生产规范。这不仅会使肉类更安全，还会使两条分开的肉类流通渠道再次合并，并且更容易按照HACCP原则组织牲畜生产。
