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An approach for assessing CCP effectiveness in food production applications by predictive QRA modelling

机译：通过预测QRA建模评估CCP在食品生产应用中有效性的方法

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摘要

The basic process in creating hazard analysis and critical control point (HACCP) plans is that significant hazards associated with a food product are determined, and then the key steps where a hazard might occur in food production are redesigned in an effort to avoid insertion of a critical control point (CCP). In the event that it is not possible to remove the risk of a hazard by redesigning the process steps, a CCP should be inserted. Production of safe food ultimately relies on the effectiveness, i.e. the capability and reliability, of process design and, where necessary, control and monitoring systems at a CCP. Therefore, pre-established thresholds must be monitored and managed to ensure that food safety is maintained. Domenech et al. [Assessing the effectiveness of critical control points to guarantee food safety. Food Control 2008;19:557-65] proposed an original approach to quantify the effectiveness of a CCP based on the consideration of the capability and reliability of the control and monitoring system related to food manufacturing and public health. The article described a methodology for measuring the effectiveness of a CCP in terms of the risk to consumer health as well as the potential impact on company revenues. This paper presents the fundamentals of an application example of the methodology to integrate CCP effectiveness assessment into predictive QRA modelling. The method is original and its application in the food industry could provide the decision-maker with a quantitative tool for setting critical limits and monitoring variations at a CCP. This would allow risk management decisions to be made at-line (i.e., in real time) during a specific process. Not only could this prevent a hazardous food from reaching the consumer, but it also could contribute to reduced expense for the producer. The wasted expense of product completion incorporating a tainted material would be avoided as well as the potentially higher costs associated with product liability issues.
机译：创建危害分析和关键控制点（HACCP）计划的基本过程是，确定与食品相关的重大危害，然后重新设计食品生产中可能发生危害的关键步骤，以避免插入食品。关键控制点（CCP）。如果无法通过重新设计过程步骤来消除危害风险，则应插入CCP。安全食品的生产最终取决于过程设计的有效性，即能力和可靠性，必要时还取决于CCP的控制和监视系统。因此，必须监控和管理预先设定的阈值，以确保维持食品安全。 Domenech等。 [评估关键控制点的有效性以确保食品安全。 Food Control 2008; 19：557-65]基于对与食品制造和公共卫生有关的控制和监控系统的能力和可靠性的考虑，提出了一种量化CCP有效性的原始方法。本文介绍了一种方法，该方法可从对消费者健康的风险以及对公司收入的潜在影响方面衡量CCP的有效性。本文介绍了将CCP有效性评估集成到预测QRA建模中的方法应用示例的基础。该方法是原始方法，其在食品行业中的应用可以为决策者提供定量工具，用于设定关键限值和监控CCP的变化。这将允许在特定过程中在线（即实时）做出风险管理决策。这不仅可以防止有害食品到达消费者手中，而且还可以减少生产者的费用。避免了包含有污染材料的产品完成过程所浪费的费用，以及与产品责任问题相关的可能更高的成本。

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  • 来源
    《Reliability Engineering & System Safety》 |2009年第9期|1451-1460|共10页
  • 作者

    E. Domenech; I. Escriche; S. Martorell;

  • 作者单位

    Department of Food Technology, Polytechnic University of Valencia, Spain;

    Department of Food Technology, Polytechnic University of Valencia, Spain;

    Department of Chemical and Nuclear Engineering, Polytechnic University of Valencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
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