{"id":11051,"date":"2025-10-10T09:15:03","date_gmt":"2025-10-10T09:15:03","guid":{"rendered":"https:\/\/cms.haseca.leads.vn\/bep-an-cong-nghiep-tieu-chuan-haccp-thiet-ke-van-hanh-va-kiem-soat-chat-luong-3hg\/"},"modified":"2025-10-10T09:15:03","modified_gmt":"2025-10-10T09:15:03","slug":"bep-an-cong-nghiep-tieu-chuan-haccp-thiet-ke-van-hanh-va-kiem-soat-chat-luong-3hg","status":"publish","type":"post","link":"https:\/\/haseca.com\/data\/bep-an-cong-nghiep-tieu-chuan-haccp-thiet-ke-van-hanh-va-kiem-soat-chat-luong-3hg\/","title":{"rendered":"B\u1ebfp \u0103n c\u00f4ng nghi\u1ec7p ti\u00eau chu\u1ea9n HACCP: Thi\u1ebft k\u1ebf, v\u1eadn h\u00e0nh v\u00e0 ki\u1ec3m so\u00e1t ch\u1ea5t l\u01b0\u1ee3ng"},"content":{"rendered":"

Trong l\u0129nh v\u1ef1c cung c\u1ea5p su\u1ea5t \u0103n công nghi\u1ec7p, khái ni\u1ec7m “b\u1ebfp \u0103n s\u1ea1ch” ngày nay không ch\u1ec9 d\u1eebng l\u1ea1i \u1edf vi\u1ec7c \u0111\u1ea3m b\u1ea3o v\u1ec7 sinh c\u01a1 b\u1ea3n mà còn ph\u1ea3i \u0111\u1ea1t \u0111\u01b0\u1ee3c chu\u1ea9n an toàn qu\u1ed1c t\u1ebf. M\u1ed9t trong nh\u1eefng tiêu chu\u1ea9n \u0111\u01b0\u1ee3c các doanh nghi\u1ec7p l\u1edbn, khu công nghi\u1ec7p, tr\u01b0\u1eddng h\u1ecdc và b\u1ec7nh vi\u1ec7n áp d\u1ee5ng r\u1ed9ng rãi là HACCP (Hazard Analysis and Critical Control Points) – H\u1ec7 th\u1ed1ng phân tích m\u1ed1i nguy và \u0111i\u1ec3m ki\u1ec3m soát t\u1edbi h\u1ea1n.<\/strong><\/p>\n

<\/strong><\/p>\n

 Bài vi\u1ebft này s\u1ebd giúp b\u1ea1n hi\u1ec3u rõ cách m\u1ed9t b\u1ebfp \u0103n công nghi\u1ec7p tiêu chu\u1ea9n HACCP \u0111\u01b0\u1ee3c thi\u1ebft k\u1ebf, v\u1eadn hành và ki\u1ec3m soát ch\u1ea5t l\u01b0\u1ee3ng, \u0111\u1ed3ng th\u1eddi phân tích sâu các y\u1ebfu t\u1ed1 th\u1ef1c t\u1ebf qua góc nhìn c\u1ee7a chuyên gia v\u1eadn hành b\u1ebfp công nghi\u1ec7p và các ví d\u1ee5 c\u1ee5 th\u1ec3 t\u1eeb các mô hình \u0111ang ho\u1ea1t \u0111\u1ed9ng t\u1ea1i Vi\u1ec7t Nam.<\/p>\n

1. HACCP là gì và t\u1ea1i sao b\u1ebfp \u0103n công nghi\u1ec7p c\u1ea7n \u0111\u1ea1t chu\u1ea9n này<\/h3>\n

HACCP là m\u1ed9t h\u1ec7 th\u1ed1ng qu\u1ea3n lý an toàn th\u1ef1c ph\u1ea9m \u0111\u01b0\u1ee3c T\u1ed5 ch\u1ee9c Y t\u1ebf Th\u1ebf gi\u1edbi (WHO) và T\u1ed5 ch\u1ee9c L\u01b0\u01a1ng th\u1ef1c và Nông nghi\u1ec7p Liên H\u1ee3p Qu\u1ed1c (FAO) khuy\u1ebfn ngh\u1ecb áp d\u1ee5ng. Khác v\u1edbi cách ki\u1ec3m soát ch\u1ea5t l\u01b0\u1ee3ng truy\u1ec1n th\u1ed1ng (ki\u1ec3m tra s\u1ea3n ph\u1ea9m sau khi ch\u1ebf bi\u1ebfn), HACCP t\u1eadp trung vào phòng ng\u1eeba r\u1ee7i ro ngay t\u1eeb \u0111\u1ea7u, thông qua vi\u1ec7c nh\u1eadn di\u1ec7n – phân tích – ki\u1ec3m soát các m\u1ed1i nguy có th\u1ec3 x\u1ea3y ra trong toàn b\u1ed9 quy trình ch\u1ebf bi\u1ebfn.<\/p>\n

T\u1ea1i Vi\u1ec7t Nam, các doanh nghi\u1ec7p cung c\u1ea5p su\u1ea5t \u0103n l\u1edbn nh\u01b0 Haseca, Acecook, Ajinomoto hay HappySpoon \u0111\u1ec1u \u0111ang áp d\u1ee5ng HACCP nh\u1eb1m \u0111\u1ea3m b\u1ea3o ch\u1ea5t l\u01b0\u1ee3ng \u1ed5n \u0111\u1ecbnh, an toàn tuy\u1ec7t \u0111\u1ed1i và ni\u1ec1m tin c\u1ee7a khách hàng.<\/p>\n

Ví d\u1ee5 th\u1ef1c t\u1ebf: T\u1ea1i b\u1ebfp trung tâm Haseca (Hà N\u1ed9i), quy trình n\u1ea5u h\u01a1n 10.000 su\u1ea5t\/ngày \u0111\u01b0\u1ee3c ki\u1ec3m soát b\u1eb1ng h\u1ec7 th\u1ed1ng HACCP 7 b\u01b0\u1edbc. T\u1eeb khâu nh\u1eadp rau, th\u1ecbt, cá cho \u0111\u1ebfn b\u1ea3o qu\u1ea3n và phân ph\u1ed1i \u0111\u1ec1u có “\u0111i\u1ec3m t\u1edbi h\u1ea1n” (Critical Control Point – CCP) \u0111\u01b0\u1ee3c giám sát qua thi\u1ebft b\u1ecb c\u1ea3m bi\u1ebfn nhi\u1ec7t \u0111\u1ed9 và ghi nh\u1eadt ký \u0111i\u1ec7n t\u1eed.<\/p>\n

Phân tích chuyên gia:
Theo ông Ph\u1ea1m \u0110\u1ee9c Long, chuyên gia qu\u1ea3n lý ch\u1ea5t l\u01b0\u1ee3ng an toàn th\u1ef1c ph\u1ea9m h\u01a1n 15 n\u0103m kinh nghi\u1ec7m, t\u1eebng t\u01b0 v\u1ea5n HACCP cho h\u01a1n 50 b\u1ebfp \u0103n doanh nghi\u1ec7p:<\/p>\n

\n

“\u0110i\u1ec3m c\u1ed1t lõi c\u1ee7a HACCP là phòng ng\u1eeba ch\u1ee9 không ph\u1ea3i x\u1eed lý. Khi b\u1ea1n nh\u1eadn ra ‘m\u1ed1i nguy’ \u1edf giai \u0111o\u1ea1n nh\u1eadp hàng hay ch\u1ebf bi\u1ebfn, b\u1ea1n \u0111ã k\u1ecbp ng\u0103n m\u1ed9t s\u1ef1 c\u1ed1 ng\u1ed9 \u0111\u1ed9c có th\u1ec3 \u1ea3nh h\u01b0\u1edfng \u0111\u1ebfn hàng nghìn ng\u01b0\u1eddi. B\u1ebfp \u0103n công nghi\u1ec7p không ch\u1ec9 n\u1ea5u \u0103n, mà là \u0111ang qu\u1ea3n lý s\u1ee9c kh\u1ecfe c\u1ed9ng \u0111\u1ed3ng.”<\/p>\n<\/blockquote>\n

2. Thi\u1ebft k\u1ebf b\u1ebfp \u0103n công nghi\u1ec7p theo chu\u1ea9n HACCP<\/h3>\n

\u0110\u1ec3 \u0111\u1ea1t chu\u1ea9n HACCP, thi\u1ebft k\u1ebf m\u1eb7t b\u1eb1ng b\u1ebfp \u0103n ph\u1ea3i \u0111\u1ea3m b\u1ea3o nguyên t\u1eafc “m\u1ed9t chi\u1ec1u”, t\u1ee9c là nguyên li\u1ec7u \u0111i theo lu\u1ed3ng t\u1eeb b\u1ea9n → s\u1ea1ch → chín → phân ph\u1ed1i, không c\u1eaft ngang nhau.<\/p>\n

C\u1ea5u trúc b\u1ebfp HACCP th\u01b0\u1eddng chia thành các khu:<\/p>\n

    \n
  1. \n

    Khu ti\u1ebfp nh\u1eadn nguyên li\u1ec7u: ki\u1ec3m tra, cân, phân lo\u1ea1i.<\/p>\n<\/li>\n

  2. \n

    Khu s\u01a1 ch\u1ebf: tách riêng th\u1ecbt – rau – h\u1ea3i s\u1ea3n \u0111\u1ec3 tránh lây nhi\u1ec5m chéo.<\/p>\n<\/li>\n

  3. \n

    Khu ch\u1ebf bi\u1ebfn: b\u1ed1 trí b\u1ebfp gas, ch\u1ea3o, n\u1ed3i h\u01a1i, h\u1ec7 th\u1ed1ng hút khói.<\/p>\n<\/li>\n

  4. \n

    Khu chia su\u1ea5t: \u0111\u01b0\u1ee3c kh\u1eed trùng, gi\u1eef nhi\u1ec7t \u1edf 65–75°C.<\/p>\n<\/li>\n

  5. \n

    Khu r\u1eeda khay, l\u01b0u m\u1eabu: x\u1eed lý b\u1eb1ng n\u01b0\u1edbc nóng và hóa ch\u1ea5t chuyên d\u1ee5ng.<\/p>\n<\/li>\n<\/ol>\n

    Ví d\u1ee5: T\u1ea1i nhà máy th\u1ef1c ph\u1ea9m Nh\u1eadt B\u1ea3n Ajinomoto, các khu v\u1ef1c \u0111\u01b0\u1ee3c s\u01a1n t\u01b0\u1eddng khác màu (vàng cho nguyên li\u1ec7u, xanh cho n\u1ea5u, \u0111\u1ecf cho thành ph\u1ea9m) \u0111\u1ec3 nhân viên d\u1ec5 nh\u1eadn bi\u1ebft quy trình.<\/p>\n

    Phân tích chuyên gia:
    K\u1ef9 s\u01b0 Nguy\u1ec5n V\u0103n Tâm, chuyên viên thi\u1ebft k\u1ebf b\u1ebfp công nghi\u1ec7p theo tiêu chu\u1ea9n HACCP, chia s\u1ebb:<\/p>\n

    \n

    “Sai l\u1ea7m ph\u1ed5 bi\u1ebfn c\u1ee7a nhi\u1ec1u doanh nghi\u1ec7p Vi\u1ec7t là thi\u1ebft k\u1ebf b\u1ebfp theo thói quen, không tách bi\u1ec7t khu b\u1ea9n – khu s\u1ea1ch. Khi th\u1ef1c ph\u1ea9m s\u1ed1ng và chín dùng chung d\u1ee5ng c\u1ee5, nguy c\u01a1 nhi\u1ec5m chéo là r\u1ea5t cao. M\u1ed9t b\u1ea3n v\u1ebd \u0111úng chu\u1ea9n HACCP có th\u1ec3 giúp gi\u1ea3m 80% r\u1ee7i ro m\u1ea5t an toàn th\u1ef1c ph\u1ea9m.”<\/p>\n<\/blockquote>\n

    3. V\u1eadn hành b\u1ebfp \u0103n công nghi\u1ec7p – Quy trình ki\u1ec3m soát ch\u1eb7t ch\u1ebd<\/h3>\n

    M\u1ed9t b\u1ebfp \u0111\u1ea1t chu\u1ea9n HACCP không ch\u1ec9 n\u1eb1m \u1edf thi\u1ebft k\u1ebf mà còn \u1edf v\u1eadn hành \u0111\u1ed3ng b\u1ed9. M\u1ed7i khâu \u0111\u1ec1u có h\u01b0\u1edbng d\u1eabn chi ti\u1ebft, nhân viên \u0111\u01b0\u1ee3c \u0111ào t\u1ea1o và giám sát b\u1eb1ng nh\u1eadt ký công vi\u1ec7c.<\/p>\n

    Quy trình v\u1eadn hành g\u1ed3m 6 b\u01b0\u1edbc:<\/p>\n

      \n
    1. \n

      Nh\u1eadp nguyên li\u1ec7u: ki\u1ec3m tra gi\u1ea5y ch\u1ee9ng nh\u1eadn, ki\u1ec3m tra c\u1ea3m quan (màu, mùi, nhi\u1ec7t \u0111\u1ed9).<\/p>\n<\/li>\n

    2. \n

      S\u01a1 ch\u1ebf: r\u1eeda b\u1eb1ng n\u01b0\u1edbc s\u1ea1ch \u0111\u1ea1t tiêu chu\u1ea9n QCVN 01:2009\/BYT, dùng dao – th\u1edbt riêng cho t\u1eebng nhóm th\u1ef1c ph\u1ea9m.<\/p>\n<\/li>\n

    3. \n

      Ch\u1ebf bi\u1ebfn: th\u1ef1c ph\u1ea9m n\u1ea5u chín ph\u1ea3i \u0111\u1ea1t trên 75°C.<\/p>\n<\/li>\n

    4. \n

      Gi\u1eef nóng – v\u1eadn chuy\u1ec3n: nhi\u1ec7t \u0111\u1ed9 không d\u01b0\u1edbi 60°C.<\/p>\n<\/li>\n

    5. \n

      Chia su\u1ea5t – \u0111óng khay: nhân viên \u0111eo g\u0103ng, kh\u1ea9u trang, tóc g\u1ecdn.<\/p>\n<\/li>\n

    6. \n

      L\u01b0u m\u1eabu 24h: m\u1ed7i món l\u01b0u ít nh\u1ea5t 100g trong t\u1ee7 l\u1ea1nh 2–6°C.<\/p>\n<\/li>\n<\/ol>\n

      Ví d\u1ee5 th\u1ef1c t\u1ebf: \u1ede Haseca, khi nhân viên chia su\u1ea5t \u0103n, có h\u1ec7 th\u1ed1ng c\u1ea3m bi\u1ebfn t\u1ef1 \u0111\u1ed9ng báo nhi\u1ec7t \u0111\u1ed9 d\u01b0\u1edbi 60°C. N\u1ebfu v\u01b0\u1ee3t ng\u01b0\u1ee1ng cho phép, khay s\u1ebd b\u1ecb lo\u1ea1i ngay. M\u1ecdi d\u1eef li\u1ec7u \u0111\u01b0\u1ee3c ghi nh\u1eadn trên ph\u1ea7n m\u1ec1m HACCP Tracking.<\/p>\n

      Phân tích chuyên gia:
      Theo bà Lê Th\u1ecb Mai, tr\u01b0\u1edfng phòng QA c\u1ee7a Haseca, ng\u01b0\u1eddi có 12 n\u0103m kinh nghi\u1ec7m trong v\u1eadn hành b\u1ebfp công nghi\u1ec7p:<\/p>\n

      \n

      “M\u1ed7i ngày, chúng tôi ghi nh\u1eadt ký ít nh\u1ea5t 20 thông s\u1ed1: nhi\u1ec7t \u0111\u1ed9, th\u1eddi gian n\u1ea5u, nhi\u1ec7t \u0111\u1ed9 xe giao hàng, tình tr\u1ea1ng v\u1ec7 sinh d\u1ee5ng c\u1ee5. N\u1ebfu ch\u1ec9 m\u1ed9t ch\u1ec9 s\u1ed1 sai l\u1ec7ch, toàn b\u1ed9 lô th\u1ef1c ph\u1ea9m có th\u1ec3 b\u1ecb lo\u1ea1i b\u1ecf. \u0110ây chính là s\u1ee9c m\u1ea1nh c\u1ee7a quy trình chu\u1ea9n.”<\/p>\n<\/blockquote>\n

      <\/p>\n

      4. Ki\u1ec3m soát m\u1ed1i nguy – Trái tim c\u1ee7a HACCP<\/h3>\n

      M\u1ed1i nguy trong b\u1ebfp \u0103n công nghi\u1ec7p \u0111\u01b0\u1ee3c chia làm 3 lo\u1ea1i:<\/p>\n