Untermann F
Institut für Lebensmittelhygiene, Universität Zürich.
Zentralbl Hyg Umweltmed. 1996 Dec;199(2-4):119-30.
The volume of official hygiene regulations for food processing establishments has been growing continuously over the past 20 to 30 years. This led to a decrease in hygiene risk awareness in food processing establishments which was partly replaced by a strong reliance on legislative measures in food hygiene. After experiences in industrialized nations had shown that even numerous and detailed hygiene regulations could not prevent the increase of infections and intoxications of consumers by food products, new solutions had to be found. On the one hand, the implementation of intensified control measures by the producers themselves is required. Such a control much then be "controlled" by the state authorities. On the other hand, the so-called HACCP (Hazard Analysis and Critical Control Point) system has been introduced as a new quality assurance principle for the avoidance of health hazards. This concept was developed in the 1960s in the United States of America in order to produce safe foods for the space programme. For the production of a particular food according to the HACCP system informations on hazards and situations leading to their presence are collected and evaluated in order to decide which are significant for food safety and therefore should be addressed in the HACCP plan. According to this analysis the necessary preventive measures which lead to the prevention, elimination or reduction to an acceptable level of identified health hazards have to be defined. All steps of food processing have to be included in the HACCP system. Raw materials, storage of foods, types of distribution and the intended usage of the final product by the consumer have to be considered in this system. However, the introduction of the HACCP system into European hygiene regulations does not constitute an entirely new development. It can rather be regarded as a renaissance of traditional scientific concepts. This is demonstrated by the example of drinking milk processing as it was practised sixty years ago.
在过去二三十年里，针对食品加工企业的官方卫生法规数量持续增加。这导致食品加工企业的卫生风险意识有所下降，部分被对食品卫生立法措施的严重依赖所取代。在工业化国家的经验表明，即使有大量详尽的卫生法规，也无法阻止食品导致消费者感染和中毒事件增加之后，必须找到新的解决办法。一方面，生产商自身需要实施强化的控制措施。而这种控制随后必须由国家当局“加以管控”。另一方面，所谓的危害分析与关键控制点（HACCP）体系作为一种避免健康危害的新质量保证原则被引入。这一理念于20世纪60年代在美国为太空计划生产安全食品时得以发展。根据HACCP体系生产特定食品时，要收集和评估有关危害以及导致危害存在的情况的信息，以便确定哪些对食品安全至关重要，从而应在HACCP计划中加以处理。根据这一分析，必须确定能预防、消除已识别的健康危害或将其降低到可接受水平的必要预防措施。食品加工的所有环节都必须纳入HACCP体系。该体系必须考虑原材料、食品储存、分销类型以及消费者对最终产品的预期用途。然而，将HACCP体系引入欧洲卫生法规并非全新的发展。相反，它可被视为传统科学理念的复兴。六十年前的饮用牛奶加工实例就证明了这一点。
