ISO22000在保健品维生素C片生产中的应用

Application of ISO22000 in the production of vitamin C tablets for health care products

中文关键词:  保健品维生素C片  ISO22000  过程控制  质量控制  危害分析

英文关键词:vitamin C tablets for health care products  ISO22000  process control  quality control  hazard analysis

中文摘要:

      目的 在保健品维生素C片生产中应用ISO22000食品安全管理体系, 预防与控制保健品维生素C片在生产、加工、贮运到销售过程中可能存在的潜在危害。方法 根据 ISO22000食品安全管理体系标准, 采用危害分析与关键控制点(hazard analysis critical control point, HACCP)的质量管理原理, 对保健品维生素C片加工中可能的潜在危害进行分析, 提出相应的预防措施和监测方法, 从人、机、料、法、环5个方面进行分析, 并制定相应控制措施。结果 确定了原料验收和金属探测2个关键控制点(critical control point, CCP), 确定了关键限值和纠偏措施。同时通过制定操作性前提方案(operational prerequisite program, OPRP)与HACCP工作计划, 构建了保健品维生素C片的食品安全管理体系模式, 符合ISO22000体系。结论 通过制定操作性前提方案, 将其与HACCP中的关键控制点动态、互补地结合, 将食品安全危害因素降到最低限度, 更好地保障保健品安全, 降低企业管理成本, 提升经济收益。

英文摘要:

      Objective To apply ISO22000 food safety management system in the production of vitamin C tablets for health care products, and to prevent and control the potential hazards in the production, processing, storage and transportation of vitamin C tablets for health care products. Methods According to the ISO22000 food safety management system standard and hazard analysis critical control point (HACCP) quality management principles, the potential hazards in the process of vitamin C tablets for health care products were analyzed, and the corresponding preventive measures and monitoring methods were put forward. From 5 aspects of human, machines, materials, laws and links, the corresponding control measures were formulated. Results Two critical control points (CCP) for raw material acceptance and metal detection were determined, and critical limits and corrective actions were also determined. At the same time, through the formulation of operational prerequisite program (OPRP) and HACCP work plan, the model of food safety management system of vitamin C tablets for health care products was constructed, which conformed to the ISO22000 system. Conclusion The development of operational prerequisite program, and the combination of the OPRP and critical control points in the HACCP dynamically and complementarily reduce the food safety hazard factors to a minimum, protect the safety of health care products preferably, reduce the enterprise management costs and improve the economic returns.