基于VACCP·TACCP的HACCP體系建立與實施研究

摘要 ［目的］探究如何在脆弱性評估和關鍵控制點（VACCP）與威脅評估和關鍵控制點（TACCP）的基礎上，建立和實施一套完善的能解決包括故意污染和蓄意破壞從農田到餐桌的食品生產全過程危害分析與關鍵控制點體系（HACCP）。［方法］選取20家不同類別的食品生產企業進行對比試驗，每家企業建立4種食品安全管理體系，分別為單一HACCP體系，基于VACCP的HACCP體系，基于TACCP的HACCP體系，基于VACCP、TACCP的HACCP體系。針對這4種食品安全管理體系，采用頭腦風暴法確定體系評價指標及其權重，采用專家打分和企業管理人員打分的方法，對體系評價指標進行評價，并利用權重計算方法計算每個企業每個體系的評價分數，最后計算平均數。［結果］單一的HACCP體系以預防控制為主，難以解決非傳統食品安全問題，打分最低；基于VACCP的HACCP體系可以解決經濟利益驅動下的故意污染，基于TACCP的HACCP體系可以解決意識驅動型的蓄意破壞，兩者相對于單一HACCP體系都有補充，但是都不全面，打分均高于單一HACCP體系，兩者比較，基于VACCP的HACCP體系分數更高一些；基于VACCP、TACCP的HACCP體系打分最高，可以解決全鏈條的非傳統食品安全問題和食品安全問題。［結論］建立與實施基于VACCP和TACCP的HACCP體系可使食品安全管理體系更加完善和有效。

關鍵詞 VACCP；TACCP；HACCP；故意污染；非傳統食品安全問題

中圖分類號 TS207.3 文獻標識碼 A 文章編號 0517-6611（2024）18-0151-07

doi：10.3969/j.issn.0517-6611.2024.18.033

開放科學（資源服務）標識碼（OSID）：

Research on the Establishment and Implementation of HACCP System Based on VACCP and TACCP

YANG Qian1，2， WANG Wen-zhi1，2， YANG Zhong3 et al

（1.Food Safety Hazard Analysis and Critical Control Point Applied Research Institute，Chinese Academy of Inspection and Quarantine， Beijing 100176;2.Key Laboratory of Food Quality and Safety，State Administration for Market Regulation，Beijing 100176；3. Xinjiang Uygur Autonomous Region Analysis and Testing Research Institute， Urumqi， Xinjiang 830011）

Abstract ［Objective］Explore how to establish and implement a complete set of Hazard Analysis and Critical Control Point （HACCP） for the whole process of food production from farmland to dining table that can solve intentional pollution and vandalism on the basis of Vulnerability Assessment and Critical Control Point （VACCP） and Threat Assessment and Critical Control Point （TACCP）. ［Method］Twenty different types of food production enterprises were selected for comparative experiments. Each enterprise established four kinds of food safety management systems：single HACCP system;HACCP system based on VACCP;HACCP system based on TACCP;HACCP system based on VACCP and TACCP. For these four food safety management systems， the brainstorming method is used to determine the system evaluation indicators and their weights. The expert scoring and enterprise management personnel scoring methods are used to evaluate the system

evaluation indicators， and the weight calculation method is used to calculate the evaluation score of each system of each enterprise， and finally calculate the average. ［Result］The single HACCP system focuses on prevention and control， which can not solve non-traditional food safety problems， and the score is the lowest;the HACCP system based on VACCP can solve the intentional pollution driven by economic interests， and the HACCP system based on TACCP can solve the intentional destruction driven by consciousness. Both of them are complementary to the single HACCP system， but they are not comprehensive， and the scores are higher than the single HACCP system. Compared with the two， the HACCP system based on VACCP has a higher score;the HACCP system based on VACCP and TACCP has the highest score， which can solve the non-traditional food safety problems and food safety problems of the whole chain. ［Conclusion］The establishment and implementation of HACCP system based on VACCP and TACCP can make the food safety management system more perfect and effective.

Key words VACCP;TACCP;HACCP;Intentional pollution;Non traditional food safety issues

基金項目 中國檢科院基本科研業務費項目（2022JK37）；國家市場監督管理總局改善科研專項（102150220200000009027）；中國檢驗檢疫科學研究院項目（檢科2023-2）。……