Hazard Analysis and Critical Control Point（HACCP） is a management system generally recognized by countries around the world that can prevent and reduce food safety risks. In order to help small and micro food enterprises establish a scientific and efficient food safety management system, based on the high recognition of HACCP at home and abroad, the necessity of implementing the HACCP management system and the guidance documents for the implementation of HACCP management system for small and micro food enterprises were discussed. To provide some references for the majority of small and micro food enterprises, establish and maintain the effectiveness of the HACCP food safety management system, the documents from the International Codex Committee, the European Union, the United Kingdom and China are reviewed, and the differences between the establishment of HACCP system by small and micro enterprises and those of large and medium-sized enterprises are summarized.

食品安全问题是公共卫生的重中之重,随着世界经济环境的不断发展,食品产品供应链范围扩大,食品安全在生产、加工、储存、分销等方面都面临着巨大的压力和挑战.此外,已报道的食品安全事件冲击着公众的信任,也影响消费者对食品安全风险的认知.随着研究的深入,对消费者风险认知的测量逐渐由双因素风险认知理论模型转变为多因素模型.影响人们食品安全风险认知的因素有人口特征属性,包括年龄、性别、种族和受教育程度等;接收食品信息的渠道,例如媒体、政府和企业;政府对于食品安全事件的响应速度和监管方式以及消费者对食品加工过程中涉及的技术和概念的了解程度等.这些因素会对消费者的食品安全风险认知产生积极或消极影响,本文对消费者的食品安全风险认知国内外发展概况及其影响因素进行综述,为有关部门的食品安全监管工作提供有效措施,提升消费者对食品安全和质量的信心.

We collected Chinese food fraud events from 2001 to 2019, and initially established a database of 454 data sets based on China's national conditions. This database supplements the gaps in the internationally established economically motivated adulteration (EMA) database. Statistical results showed that the data reported by the media accounted for 71.6% of the total amount of food fraud information. Most fraud incidents were recorded in eleven product categories, e.g. agricultural products, wines, dairy and meat products. Product fraud (72.2%) was the first type ranked food fraud information.

Codex Alimentarius Commission had published the latest version of “General principles of food hygiene （CXC 1-1969）” on 23th November， 2020， which was significantly meaningful for the development of food safety management and HACCP principle. Furthermore， CXC 1-1969 was considered as the reference for the composition of the 2021 “Hazard analysis and critical control point （HACCP） system certification accreditation regulation” published by the Certification and Accreditation Administration of China on 30th July， 2021. The update of CXC 1-1969 extended the connotation of Good Hygiene Practices （GHPs） by examples and explanation as well as clearly defined the differences of preventive controls between GHPs and critical control points （CCPs）. In addition， the updated version added food safety key issues， such as allergen management and food safety culture. This article explains the change details of CXC 1-1969 by contrasting with the 2003 version and provides ideas to the development and application of HACCP system in China.

Based on the background of building a food safety assurance system for sustainable supply chain， combined with Hazard Analysis Critical Control Point （HACCP） and the current status of the development and application of HACCP certification， the role of HACCP in the construction of a sustainable food supply chain was preliminarily analyzed. In order to provide a theoretical basis for certification bodies and management departments to effectively implement HACCP certification， and make HACCP certification an important tool for the market to regulate the allocation of food safety management resources， recommendations for the development of HACCP certification was put forward.

氯丙醇酯作为食品中的一类新型污染物,得到世界各国和地区的广泛关注和研究.氯丙醇酯类物质种类繁多,其反应机制、毒理学和代谢转化研究尚不成系统,目前研究表明氯丙醇酯类物质具有一定的肾脏、生殖毒性及潜在的致癌性.国内外对氯丙醇酯的检测方法、污染水平和暴露评估等研究主要集中在3-氯-1,2丙二醇酯和2-氯-1,3-丙二醇酯,且主要集中在婴儿配方奶粉、油炸和烘焙食品等脂肪含量较高的食品上.通过研究发现,普通消费者从日常饮食中摄入氯丙醇酯类物质一般是无风险的,但对于一些年轻群体和仅食用配方奶粉的婴幼儿来说风险较高.国内外已相继开展了对氯丙醇酯的研究和监控,以减少食品中氯丙醇酯类物质污染水平.目前只有欧盟制定了3-氯-1,2-丙二醇酯在部分食用油和婴幼儿配方食品中的限量要求,仅国际食品法典委员会制定了植物油中3-氯-1,2-丙二醇酯的控制规范,来降低食品中氯丙醇酯的风险.鉴于此,本文主要对氯丙醇酯形成机制、代谢、毒性、国内外食品中氯丙醇酯的污染水平、风险评估研究进展及其管理控制措施等方面进行了简要概述,以期为食品安全监管提供参考.

2019年4月,美国食品和药物管理局提出"智慧食品安全新时代"这一倡议,旨在继续实施美国《食品安全现代化法案》(FDA Food Safety Modernization Act,FSMA)科学和基于风险的要求,同时纳入新技术、工具和方法 ,帮助消费者更好地免受食源性疾病侵害.智慧食品安全作为一种新的食品安全方法 ,促进社会和商业部门使用新技术,如区块链、传感器技术、物联网和人工智能,以建立一个更数字化、可追溯和更安全的食品体系,包括依靠技术的可追溯性和对食源性疾病暴发的响应、更智能的预防工具和方法 、适应新商业模式和零售现代化、食品安全文化4个方面.本文介绍了美国智慧食品安全监管方法 ,并通过借鉴美国今后食品安全监管思路,提出对未来我国食品安全监管的建议.