Panunzio Michele F, Antoniciello Antonietta, Pisano Alessandra
Food and Nutrition Health Services, Local Health Authority, Foggia, Italy.
Int J Environ Res Public Health. 2007 Mar;4(1):34-8. doi: 10.3390/ijerph2007010006.
Within the realm of evaluating self-monitoring plans, developed based on the Hazard Analysis and Critical Control Points (HACCP) method and adopted by food companies, little research has been done concerning the quality of the plans. The Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the Local Health Authority of Foggia, Italy, has conducted research with the aim to adopt a system of indexes and indicators for the qualitative evaluation of HACCP plans. The critical areas considered were the following: simplicity, specificity, feasibility and adherence. During the period from January 2004 to June 2005, the evaluation grid was used in examining 250 HACCP self-monitoring plans of food companies. For the analysis of the determining factor four groups were considered, with reference to HACCP self-monitoring plans designed: group 1 - with the aid of a qualified team; group 2 - with the aid of an unqualified team; group 3 - with the aid of an unqualified expert; group 4 - without the aid of an expert. The mean values of the measures elaborated decrease towards insufficiency moving from group 1 to group 4. In particular, collaboration by teams of unqualified experts brought about drafting unacceptable HACCP plans on the levels of specificity and adherence, with respect to the HACCP method. The method proposed of the analysis of the indexes and indicators beginning with an evaluation sheet can also help the individual company to better adjust contribution by internal or external professionals to the company.
在评估基于危害分析与关键控制点(HACCP)方法制定并被食品公司采用的自我监测计划方面,针对这些计划的质量所做的研究很少。意大利福贾地方卫生局的食品与营养卫生服务部门开展了一项研究,旨在采用一套指标体系对HACCP计划进行定性评估。所考虑的关键领域如下:简单性、特异性、可行性和依从性。在2004年1月至2005年6月期间,该评估网格被用于审查250份食品公司的HACCP自我监测计划。为了分析决定因素,参照所设计的HACCP自我监测计划考虑了四组:第1组——在合格团队的协助下;第2组——在不合格团队的协助下;第3组——在不合格专家的协助下;第4组——在没有专家协助的情况下。从第1组到第4组,所制定措施的平均值朝着不足的方向降低。特别是,不合格专家团队的协作导致在特异性和依从性水平上起草出不符合HACCP方法的不可接受的HACCP计划。所提出的从评估表开始分析指标和指示器的方法,也可以帮助单个公司更好地调整内部或外部专业人员对公司的贡献。