Suppr超能文献

采用危害分析与关键控制点(HACCP)方法确保食品包装的安全与质量。

HACCP approach to ensure the safety and quality of food packaging.

作者信息

Bovee E H, de Kruijf N, Jetten J, Barendsz A W

机构信息

TNO Nutrition and Food Research Institute, Zeist, The Netherlands.

出版信息

Food Addit Contam. 1997 Aug-Oct;14(6-7):721-35. doi: 10.1080/02652039709374583.

Abstract

EC Directive 93/43/EEC of 14 June 1993 on the hygiene of foodstuffs has been implemented in the Netherlands through the Food and Commodity Act (Warenwet) of 14 December 1995. This Directive requires food companies to identify steps in their activities that are critical to ensuring food safety, and to ensure that adequate safety procedures are identified, implemented, maintained and reviewed based on the principles of the Hazard Analysis Critical Control Point (HACCP) system. HACCP is a tool used to assess hazards, estimate risks and establish specific control measures that emphasize prevention and control rather than reliance on end-product testing. Increasing public awareness of food safety, together with the introduction of this new legislation, has led producers and retailers of food to demand higher standards from their suppliers. Suppliers of raw materials, ingredients and also food packaging will be expected to bring their standards of hygiene in line with the expectations of the food industry. Food producers will need to obtain the guarantee from their suppliers that the packaging does not negatively influence their products. HACCP is a method that can also be applied to ensure the safety and other quality aspects of all kinds of food packaging materials such as films, foils, trays, cups, boxes and tubs made of paper, cardboard, polymers, metal and other materials (single use or disposable packagings as well as re-usable and recycled packagings). At the Netherlands Organization for Applied Scientific Research (TNO), the quality and safety aspects of re-use of food packaging, and refillable bottles in particular, have been the subject of extensive investigations in the project 'Quality monitoring of synthetic refillable bottles'. In this paper the set-up of the project and the Codes of Practice for refillable bottles are described. Moreover, the applicability of HACCP to food packagings and an example of a HACCP study for refillable PET bottles will be discussed.

摘要

1993年6月14日关于食品卫生的欧盟理事会指令93/43/EEC已通过1995年12月14日的《食品和商品法》(Warenwet)在荷兰实施。该指令要求食品公司确定其活动中对确保食品安全至关重要的步骤,并确保根据危害分析与关键控制点(HACCP)系统的原则确定、实施、维护和审查适当的安全程序。HACCP是一种用于评估危害、估计风险并建立强调预防和控制而非依赖最终产品检测的具体控制措施的工具。公众对食品安全的意识不断提高,加上这项新立法的出台,使得食品生产商和零售商对其供应商提出了更高的标准要求。原材料、配料以及食品包装的供应商将被期望使其卫生标准符合食品行业的期望。食品生产商需要从其供应商处获得保证,即包装不会对其产品产生负面影响。HACCP也是一种可用于确保各类食品包装材料(如由纸、纸板、聚合物、金属和其他材料制成的薄膜、箔、托盘、杯子、盒子和桶,包括一次性包装以及可重复使用和回收的包装)的安全及其他质量方面的方法。在荷兰应用科学研究组织(TNO),食品包装再利用,特别是可再填充瓶子的质量和安全方面,一直是“合成可再填充瓶子质量监测”项目广泛研究的主题。本文描述了该项目的设置以及可再填充瓶子的操作规范。此外,还将讨论HACCP在食品包装中的适用性以及一个针对可再填充PET瓶的HACCP研究示例。

文献AI研究员

20分钟写一篇综述,助力文献阅读效率提升50倍。

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

文档翻译

学术文献翻译模型,支持多种主流文档格式。

立即体验