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Abstract：
In today\'s booming society and in the age of science and technology, the diversification of food processing methods, the continuous extension of the food trade chain, and the potential hazard factors in the food production process all make people pay more and more attention to the establishment, development, and improvement of the hazard analysis and critical control points (HACCP) system. Only terminal control and post-processing supervision of food can guarantee the absolute safety of food. In the process of processing, it is particularly important to strictly identify and evaluate the food safety hazards. To better assist food production enterprises in establishing and implementing HACCP systems, to implement the primary responsibility of food safety, and to improve the theoretical level and practical application of HACCP system in China, an investigation of the current situation and development frontier of HACCP system in China was conducted. Based on the core journal database of China Knowledge Network, the Chinese Social Science Citation Index database, and the Chinese Science Citation Database as the literature search database platform, the study used the CiteSpace visual metrics software system to analyze 1,084 pieces of literature in the field of HACCP research, in order to track the dynamics and impact of research in this field by Chinese research institutions and major authors, and analyze the research hotspots in the field. It is important for further research on HACCP. The results of the study showed that (1) the number of publications in the field of HACCP in China increased steadily from 1992 to 2004 and then began to decrease; (2) the indexes of journals with more publications were more concentrated, and the journal Food Science published the most; (3) the indexes of major research institutions showed that the cultivation bases of the State Key Laboratory of Chinese Medicinal Materials in the Center of Chinese Medicine Resources of the Chinese Academy of Traditional Medicine, the Guangdong Institute of Occupational Diseases, the Nanchang University of Life Sciences, and the Guangdong Institute of Occupational Diseases were more concentrated. Prevention and Treatment Institute, School of Life Sciences of Nanchang University, China Aquatic Products Quality Certification Center, School of Food Science and Nutrition Engineering of China Agricultural University, and other research structures have the most publications and strong scientific research strength; (4) from the main author indicators, the research in the field of HACCP has formed a total of four more active research teams, involving Chinese herbal medicine, ecological planting, ecological agriculture, occupational disease prevention and treatment, light industry handicrafts, computer software and computer application, agricultural economy, and other research directions. The cooperation between the authors of each team is closer. It is suggested that in terms of food safety requirements, China should not only integrate the traditional supervision measures for food terminals and after the event but also reflect the role of food hazard analysis and assessment in the production process and comprehensively integrate the pre-production, production, and post-production management of food so that food can really be safe.
摘要：
在当今蓬勃发展的社会和科学技术时代,食品加工方法的多样化，食品贸易链的不断延伸，以及食品生产过程中潜在的危害因素都使得人们越来越重视建立,发展,和改进的危险分析和关键控制点（HACCP）系统。只有对食品进行终端控制和后处理监管,才能保证食品的绝对安全。在加工过程中,严格识别和评估食品安全隐患尤为重要。更好地协助食品生产企业建立和实施HACCP体系,落实食品安全的首要责任，提高我国HACCP体系的理论水平和实际应用,对我国HACCP体系的现状和发展前沿进行了调查。基于中国知网核心期刊数据库,中国社会科学引文索引数据库，和中国科学引文数据库作为文献检索数据库平台，本研究使用CiteSpace可视化度量软件系统对HACCP研究领域的1084篇文献进行了分析，为了跟踪中国研究机构和主要作者在这一领域研究的动态和影响，分析了该领域的研究热点。这对进一步研究HACCP具有重要意义。研究结果表明:(1)1992-2004年我国HACCP领域的出版物数量稳步增长,然后开始减少;(2)出版物较多的期刊指标较为集中,和《食品科学》杂志发表的最多;(3)主要研究机构的指标显示,中国医学科学院中药资源中心中药材国家重点实验室的培育基地,广东省职业病研究所，南昌生命科学大学,广东省职业病研究所较为集中。预防和治疗研究所，南昌大学生命科学学院,中国水产品质量认证中心,中国农业大学食品科学与营养工程学院,和其他研究结构具有最多出版物和强大的科研实力；（4）从主要作者指标来看，HACCP领域的研究已经形成了四个较为活跃的研究团队，涉及中草药，生态种植,生态农业,职业病防治,轻工业工艺品，计算机软件和计算机应用，农业经济,等研究方向。每个团队的作者之间的合作更加紧密。建议在食品安全要求方面,中国不仅要整合传统的食品终端和事后监管措施，还要体现食品危害分析和评估在生产过程中的作用，全面整合生产前，生产,和食品的后期生产管理，使食品真正安全。
