haccp基礎(chǔ)知識(shí)培訓(xùn)課件

HACCP原理

2003，7，7

一二請(qǐng)?jiān)谶@里輸入您的主要敘述內(nèi)容整體概述三請(qǐng)?jiān)谶@里輸入您的主要敘述內(nèi)容請(qǐng)?jiān)谶@里輸入您的主要敘述內(nèi)容第一章HACCP概述HACCP是什么H - ?A - ?C - ?C - ?P - ?HACCP是:H -Hard艱難!A -Agonizing痛苦!C -Confusing迷茫!C -Complicated混淆!P -Paperwork書面文章!HACCP全稱為HazardAnalysisCriticalControlPoints危害分析及關(guān)鍵控制點(diǎn)CODEXDEFINITION（食品法典委員會(huì)的定義）HACCPisasystemwhichidentifies,evaluates,andcontrolshazardswhicharesignificantforfoodsafetyHACCP是用以分析評(píng)估和控制能導(dǎo)致重大食品安全問題的體系。HACCP的起源起源于60年代的美國(guó)太空計(jì)劃隨后被食品界和政府機(jī)構(gòu)采用進(jìn)行危害分析并確定控制措施確定關(guān)鍵控制點(diǎn)(CCP)建立關(guān)鍵控制限度(CL)對(duì)關(guān)鍵控制點(diǎn)進(jìn)行監(jiān)控建立糾偏措施以對(duì)付關(guān)鍵控制限度的偏差建立審核程序建立文件記錄保存體系(NACMCF)

1989年，美國(guó)“食品微生物標(biāo)準(zhǔn)顧問委員會(huì)”

概況并提出了HACCP的7個(gè)原理建立HACCP的12個(gè)步驟組成HACCP小組描述產(chǎn)品確定產(chǎn)品用途繪制生產(chǎn)流程圖驗(yàn)證流程圖……………..聯(lián)合國(guó)食品法典委員會(huì)

CAC/RCP1969，Rev.3，1997

《食品衛(wèi)生通則》附件

HACCP體系及應(yīng)用導(dǎo)則USA美國(guó)EU歐共體Canada加拿大Japan日本

國(guó)際上的應(yīng)用特點(diǎn)HACCP是一種控制危害的預(yù)防性體系，而不是反應(yīng)性體系。HACCP不是一個(gè)孤立的體系,必須建立在已有的良好操作規(guī)范(GMP)和衛(wèi)生標(biāo)準(zhǔn)操作程序(SSOP)的基礎(chǔ)之上，有較強(qiáng)的針對(duì)性。HACCP是一種用于保護(hù)食品防止生物的、化學(xué)的、物理的危害的管理工具。每個(gè)HACCP計(jì)劃都反映了某種食品加工方法的專一特性，其重點(diǎn)在于預(yù)防，設(shè)計(jì)上在于防止危害進(jìn)入食品。HACCP體系作為食品安全控制方法已為全世界所認(rèn)可，雖然HACCP不是零風(fēng)險(xiǎn)體系，不能完全保證消滅所有的危害，但HACCP可用于盡量減少食品安全危害的風(fēng)險(xiǎn)，達(dá)到一個(gè)可接受的水平。

HACCP的概念可推廣、延伸應(yīng)用到食品質(zhì)量的其他方面，控制各種食品缺陷。

HACCP有助于改善工廠與管理部門的關(guān)系以及工廠與消費(fèi)者的關(guān)系，樹立食品安全的信心。GMPSSOPHACCPHACCP體系的構(gòu)架HACCP的理念從農(nóng)場(chǎng)到餐桌，對(duì)整個(gè)食品鏈進(jìn)行系統(tǒng)、全面的危害分析，針對(duì)相關(guān)實(shí)施相應(yīng)的預(yù)防控制措施，將危害預(yù)防、消除或降低至可以接受的水平。

英國(guó)食源性疾病發(fā)病報(bào)告05'00010'00015'00020'00025'00030'00035'00040'00045'00019801982198419861988199019921994空腸彎曲菌沙門氏菌食物中毒主要原因TheMajorCausesofFoodBorneIncidentsare:

Contaminatedrawmaterials原料污染

Mishandlingrawmaterials原料處理失當(dāng)

Changeinproductformulation產(chǎn)品配方改變

Changeintheproductprocess產(chǎn)品加工改變

Cross-contamination交叉感染

Inadequatecleaning清潔不充分

Inadequatemaintenance維護(hù)保養(yǎng)不充分

Additionofincorrectingredients配方不正確FoodSafetyIncidentsandOutcomes

Mexican-StyleCheese,USA-Listeriosisfromcheesecontaminatedwithrawmilk-142confirmedcases,47deaths-Cost?,Executivestojail

Salmonellaindriedbabyfood,UK-Contaminationthroughcracksindrier-76ill,1death-Cost:>$30million,onefactoryclosed

FrozenFrenchFries-Wirebristlecontamination-Destructionof18millionpoundsofproduct-Cost:$4million

World-widerecallofbottledwater-Benzenecontamination-Filtrationsystemnotchangedin18months-Cost:$40millioninUSandlostmarketshare

食品的安全衛(wèi)生控制

始終是

食品生產(chǎn)企業(yè)質(zhì)量管理的

基礎(chǔ)與核心食品生產(chǎn)者肩負(fù)著法律和道德雙重責(zé)任

結(jié)論1

為了企業(yè)的生存和發(fā)展我們需要HACCP檢驗(yàn)把關(guān)型質(zhì)量保證模式的弊端檢驗(yàn)結(jié)果的滯后性樣品代表性的有限性檢驗(yàn)結(jié)果的準(zhǔn)確度的相對(duì)性質(zhì)量成本質(zhì)量成本包括:

1.

廢品成本a)

內(nèi)部b)

外部2.鑒定成本3.預(yù)防成本質(zhì)量控制投入外部質(zhì)量成本內(nèi)部質(zhì)量成本鑒定成本預(yù)防成本外部質(zhì)量成本內(nèi)部質(zhì)量成本鑒定成本預(yù)防成本成本OldNew結(jié)論2

為了完善我們的質(zhì)量體系我們需要HACCPHACCP能給企業(yè)帶來什么好處？使品管體系更完善，管理更科學(xué)降低質(zhì)量管理成本易學(xué)好用，經(jīng)濟(jì)實(shí)用全球認(rèn)同的食品安全體系是企業(yè)無形資產(chǎn)的積累為企業(yè)的形象增加新的亮點(diǎn)，給客戶以信心第二章危害Abiological,chemicalorphysicalagentin,orconditionof,foodwiththepotentialtocauseanadversehealtheffect是存在于食品中導(dǎo)致人體健康危害的生物，化學(xué)或物理應(yīng)許因素。(CODEXdefinition法典委員會(huì)定義).Hazards(FoodSafety)

危害(食品安全)

1.Biological生物的

2.Chemical化學(xué)的

3.Physical物理的

Allergens&Prionsfromthesegroupsarenowofconcernandwillbedealtwithinthetext現(xiàn)在過敏反應(yīng)正受到關(guān)注，將在下文中談到

FoodSafetyHazards

食品安全危害BiologicalHazards

生物危害

The5typesofbiologicalhazards5種生物危害Bacteria-(Clostridiumspp.,Salmonellaspp.,Listeriamonocytogenes)細(xì)菌Viruses-(Hepatitis,Rotavirus)病毒Fungi-(Aspergillusspp.,Fusariumspp.)霉菌Parasites-(Fasciolahepatica,Giardialamblia,Med.fly)

寄生蟲Algae-(dinoflagellates,blue-greenalgae,golden-brownalgae) 藻類FactorsAffectingtheGrowthofBiologicalHazards

影響生物危害產(chǎn)生的因素IntrinsicFactors內(nèi)部因素pH酸堿度Moisturecontent水分Nutrients營(yíng)養(yǎng)Anti-microbialconstituents 抗微生物因素Biologicalstructures 生物結(jié)構(gòu)Extrinsicfactors外部因素Temperature溫度Humidity濕度Gases氣體ChemicalHazards

化學(xué)危害

Chemicalcompoundsareusedfrequentlyinthefoodsupplychainandcanpresentfoodsafetyrisksiftheiruseisnotmanaged: 化學(xué)化合物常被用于食品供應(yīng)鏈，如果未被妥善運(yùn)用會(huì)產(chǎn)生一些食品安全危機(jī)CleaningChemicals清潔劑Pesticides殺蟲劑Allergens過敏源ToxicMetals有毒金屬Nitrites,Nitrates&N-nitrosocompounds 亞硝酸鹽，硝酸鹽&N-亞硝基化合物PCB’s多氯聯(lián)苯ChemicalHazards…..

化學(xué)危害

PlasticisersandPackagingMigration增塑劑和包裝轉(zhuǎn)移VeterinaryResidues獸藥殘留ChemicalAdditives化學(xué)添加劑Seafoodtoxins海產(chǎn)品毒素Zootoxins動(dòng)物性毒素Phyllotoxins葉黃素PhysicalHazards

物理危害

Physicalhazardsareobjectsnotnormallyfoundinfoodthatmaycauseillnessorinjurytotheconsumer:

物理危害是指在食品中發(fā)現(xiàn)非正常物品，其引發(fā)了消費(fèi)者的疾病和傷害Glass玻璃Metal金屬Stones,twigs,leaves石頭，樹枝，葉片Wood木片Pests有害物Jewelry珠寶Plastic塑料Allergens過敏源

Naturallyoccurringproteins

自然生成的蛋白質(zhì)Minuteamountscancauseallergicreaction

極少的量便可引起過敏反應(yīng)

-

Only5-10ppmcantriggerreaction

只要有5-10ppm就可引起反應(yīng)-Symptomsoccurwithinminutesanddeathwithinhours 幾分鐘內(nèi)便產(chǎn)生癥狀，幾小時(shí)內(nèi)會(huì)導(dǎo)致死亡

Somereactionsarefatal有些反應(yīng)是致命的-Nutandseafoodallergies堅(jiān)果和海產(chǎn)品過敏-1-2%ofpopulationhavefoodallergies有1-2%的人對(duì)食物過敏

MajorFoodGroupscontainingAllergens主要包含過敏原的食品

Peanut,TreeNuts花生，松仁(Walnut,Hazelnut,etc.)(胡桃，榛仁等)

Shellfish,seafoodandfish貝類，海產(chǎn)品和魚

SoybeanandSoyProducts大豆和豆制品

EggandEggProducts

雞蛋和蛋制品

Wheatandrelatedproducts

小麥及相關(guān)產(chǎn)品

MilkandMilkProducts

牛奶和乳制品

Productsderivedfromtheabovegroupsmaycontaintracesofallergeniccompounds.以上產(chǎn)品包含過敏化合物

Otheringredients(MSG,someFoodColors,

Sulphites)cancausesimilarreactionstotheabovelistedallergens其它成分(味精，食用色素，亞硫酸鹽)也可引起類似反應(yīng)ControlMeasuresforAllergensinclude:對(duì)過敏原的控制措施包括：

Ensurecorrectlabels/packagingisusedandthismatchesproductrecipe

確保正確食使用標(biāo)簽和包裝并與產(chǎn)品相匹配

Equipmentisproperlycleared設(shè)備清潔得當(dāng)Obtainfullingredientdeclarationfromrawmaterialsuppliers

從原料供應(yīng)商處獲得所有的成分說明

Scheduleallergencontainingproductlostinproductionplan在產(chǎn)品計(jì)劃中列出過敏原所涉及的產(chǎn)品

Controlandtracereworkedproducts控制并追蹤重做的產(chǎn)品第三章HACCP前提條件HACCP支持性程序：為了給食品的生產(chǎn)衛(wèi)生提供基礎(chǔ)，用以控制廠內(nèi)環(huán)境條件的程序或步驟。

GMPs,-良好操作規(guī)范SSOP,–衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程這些通常被稱HACCP的支持性程序或前提性條件。GMPSSOPHACCPHACCP體系的構(gòu)架建立GMP體系是保證食品安全的首要步驟GMP-確保食品具備良好的衛(wèi)生生產(chǎn)環(huán)境GoodManufacturingPractices

良好的生產(chǎn)規(guī)范

RECOMMENDEDINTERNATIONALCODEOFPRACTICE

GENERALPRICIPLESOFFOODHYGIENE

CAC/RCP1-1969,Rev.3(1997)員工衛(wèi)生建筑物與設(shè)施廠房與場(chǎng)地衛(wèi)生操作衛(wèi)生設(shè)施及控制儀器和用具加工和控制存儲(chǔ)和發(fā)送mei

SSOP

衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程是GMP體系內(nèi)的衛(wèi)生控制部分是標(biāo)準(zhǔn)化的衛(wèi)生操作程序SanitationStandardOperatingProcedures(SSOP)

衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程Safetyofwater水的安全Conditionandcleanlinessoffood-contactsurfaces食品接觸面的狀況和潔凈程度Preventionofcross-contamination交叉污染的防范Maintenanceofhand-washing,hand-sanitizingandtoiletfacilities廁所及手的清洗消毒設(shè)施的維護(hù)SanitationStandardOperatingProcedures(SSOP)continue

衛(wèi)生標(biāo)準(zhǔn)操作規(guī)程Protectionfromadulterants污染物的防范Labeling,storageanduseoftoxiccompounds有毒化學(xué)物質(zhì)的標(biāo)簽，存放及使用Employeehealth員工的健康Exclusionofpests害蟲的防范HACCP的前提條件管理保證生產(chǎn)作業(yè)標(biāo)準(zhǔn)人員培訓(xùn)設(shè)備維護(hù)計(jì)量校準(zhǔn)制度采購(gòu)控制產(chǎn)品回收標(biāo)識(shí)與溯源制度第四章建立和實(shí)施HACCP的預(yù)備步驟聯(lián)合國(guó)食品法典委員會(huì)中推薦建立和實(shí)施HACCP的過程為12個(gè)步驟：1.

組成HACCP小組2.

描述產(chǎn)品3.

明確用途4.

繪制產(chǎn)品生產(chǎn)流程圖5.

進(jìn)行危害分析并確定預(yù)防控制措施6.

識(shí)別關(guān)鍵控制點(diǎn)7.

確定關(guān)鍵限8.

制定對(duì)關(guān)鍵控制點(diǎn)的監(jiān)控程序9.

確定糾正措施10.

建立驗(yàn)證程序11.

建立文件及記錄管理系統(tǒng)第1步：

組成HACCP小組

明確實(shí)施HACCP目的和范圍一個(gè)多專業(yè)組成的HACCP小組需要由HACCP方案所涉及的各種專業(yè)的人員組成HACCP小組必須明確:

范圍-從哪里開始，到哪里結(jié)束，包括什么，目的–實(shí)施HACCP的原由

Specialistknowledgemayberequiredof:專家所必須了解的Rawmaterialsandingredients原材料和成分

Finishedproduct成品

Processingequipment加工設(shè)備

Processingprocedures加工步驟

Pre-requisiteprograms支持性程序

Theproductionenvironment(premisesandsurroundings)生產(chǎn)環(huán)境(廠房和環(huán)境)TeamRequirements成員組要求Specialistswillneedfullknowledgeof:專家要完全了解：

Hazardsassociatedwiththerawmaterials,theproductandtheprocess.原材料，產(chǎn)品和生產(chǎn)過程所涉及的危害

Thelikelihoodandprobabilityofthesehazardsoccurring.危害發(fā)生的可能性

Aknowledgeofregulatoryrequirementsandapplicabletothefood對(duì)實(shí)施于食品的規(guī)章要求了解

BetrainedinandhaveathoroughtechnicalknowledgeofHACCP.接受過HACCP培訓(xùn)并對(duì)其有充分的了解TeamRequirements成員組要求

Abletoevaluatedatainalogicalmanner;能邏輯地評(píng)估數(shù)據(jù)

Cansystematicallysolveproblems;能系統(tǒng)地解決問題

Abletothinkoutsidethebox思維廣泛

Abletodelegate有代表性

Teamplayers具備團(tuán)隊(duì)精神

Organisational,timemanagementandgroupmeetingskills組織能力、時(shí)間管理及會(huì)議管理技巧

Analytical,and;有分析能力

Goodcommunicationskills良好的溝通技巧HACCPTeamMemberAttributesHACCP成員應(yīng)具備的特質(zhì)

ManagingthedesignandimplementationoftheHACCPsystem(themanagementrole).管理HACCP系統(tǒng)的設(shè)計(jì)和執(zhí)行(管理的角色)DeterminingwhetherthesystemfulfillstheCodexguidelinesandmeetstheapplicableregulations(theregulatoryrole).確定系統(tǒng)是否在滿足法典指引的同時(shí)也滿足相關(guān)的法律規(guī)章(調(diào)整的角色)DeterminingtheeffectivenessoftheHACCPsystem(theanalyticalrole).確定HACCP系統(tǒng)的效果(分析的角色)Reportingontheperformanceofthesystemandthequalityofproducts(thescorekeeperrole)報(bào)告HACCP的執(zhí)行和產(chǎn)品的質(zhì)量(計(jì)分員的角色)GeneralResponsibilitiesoftheHACCPTeamLeaderHACCP組長(zhǎng)的職責(zé)

Identifyingareasforsystemimprovement(theinnovativerole).識(shí)別系統(tǒng)改善的區(qū)域(創(chuàng)新的角色)Liaisingwithotherorganisationsorprofessionalswhenthebusinesslackstheskillstoanswerspecificquestions,orwhenexternalverificationmustbearranged(theambassador’srole)當(dāng)公司無法解決某些問題或需要外審時(shí)應(yīng)聯(lián)系其它的組織或?qū)I(yè)人員（大使的角色）ChairingtheHACCPteammeetings主持HACCP會(huì)議CompletingtheinternalverificationoftheHACCPplanandsigningoffthevalidationandverificationintegrityoftheplan.完成HACCP計(jì)劃的內(nèi)審。確認(rèn)計(jì)劃的有效性和審核的整體性GeneralResponsibilitiesoftheHACCPTeamLeaderHACCP組長(zhǎng)的職責(zé)第2步

產(chǎn)品說明

說明產(chǎn)品的具體的成份，物理/化學(xué)特性，包裝，安全信息，加工方法，貯運(yùn)方法，使用方法等。

CodexGuidelines食品法典委員會(huì)指引詳盡的產(chǎn)品描述包括以下安全信息：

Composition,成分

Physical

/chemicalstructure(includingaw,pH,etc.)理化指標(biāo)

Modeofpreservation(e.g.heattreatment,freezing,brining,smokingetc.)保存方式

PackagingandDurability(shelflife)包裝及保質(zhì)期

Storageconditions儲(chǔ)存方式

Methodofdistribution.分銷方式Productname品名Composition成分EndProductCharacteristics 最終產(chǎn)品性狀

MethodofPreservation 保存方式

Packaging–Outer外包裝

Packaging–Inner內(nèi)包裝StorageConditions 儲(chǔ)存條件

DistributionMethod分銷方式

ShelfLife貨架期

SpecialLabelling標(biāo)簽

CustomerPreparation 食用前準(zhǔn)備

Aseparatefinishedproductspecification

isusuallypreparedforeachfood.每一產(chǎn)品應(yīng)有單 獨(dú)的描述。

However,insomeinstanceslikeproductscanbedescribedononespecification

(aproductcluster)providedtheingredients,operationalandstorageconditionsaresimilar.在產(chǎn)品配方，加工，存儲(chǔ)方式類似的情況 下可列外，（產(chǎn)品大類）。FinishedProductSpecifications第3步

明確產(chǎn)品的用途明確產(chǎn)品的用途及其擬供應(yīng)的消費(fèi)群體，注意敏感人群

Theintendeduseshouldbebasedontheexpected,

normalusesoftheproductbytheenduserortheconsumer.被定義的用途應(yīng)基于最終用戶對(duì)產(chǎn)品所期望和正常的使用。

Inspecificcases,vulnerablegroupsofthepopulation:e.g.,theold,theveryyoung,thesickorhospitalisedhavetobeconsidered.在某些情況下，“易感人群“包括：老人，幼兒，和病人。CodexGuidelinesStep3.法典指引步驟3

Elderly老人

Infants嬰兒

Pregnant孕婦

Sick病人

Thosewithcompromisedimmunesystems免疫系統(tǒng)低下者Therearefivesensitiveorvulnerablegroupsinthepopulation.

5種易受影響的群體

SensitivePopulation易感人群

IncludeintheProductDescriptionandIntendedUse:應(yīng)包括在產(chǎn)品描述及可能的使用中：Theproductisintendedfor“Generalconsumption”該產(chǎn)品針對(duì)普通消費(fèi)者Theproductwillbeconsumedbyoneofthesensitivegroupsinthepopulation,e.g.,infantformulamarketedforinfantconsumption.該產(chǎn)品可用于某一“易感人群”，如嬰兒用品第4步

制作一份工藝流程圖

? 目的:為了便于對(duì)整個(gè)生產(chǎn)做一個(gè)系統(tǒng)的全面了解。

? 范圍 -所有原料 -所有生產(chǎn)環(huán)節(jié)

?內(nèi)容-系統(tǒng)的流程-連續(xù)的生產(chǎn)步驟-時(shí)間/溫度資料-隔離-

設(shè)備的類型-流程條件 -產(chǎn)品/返工-貯運(yùn)條件

TheflowdiagramshouldbeconstructedbytheHACCPteam,

withthehelpofthepeopleworkingintheimmediateareas.在直接參與各個(gè)環(huán)節(jié)工作的員工的配合下，由HACCP團(tuán)隊(duì)畫出生產(chǎn)流程圖。Theflowdiagramshouldcoverallstepsintheoperation.流程圖因涵蓋生產(chǎn)各個(gè)環(huán)節(jié)。WhenapplyingHACCPtoagivenoperation,considerationshouldbegiventostepsprecedingandfollowingthespecifiedoperation.如將HACCP運(yùn)用與某一特定過程，也應(yīng)對(duì)此過程之前及之后的各步驟作考慮Theprocessflowdiagramshoulddepict:Detailsofallprocessactivitiesincludingtasks,inspections,transportation,storageanddelaysintheprocess.詳述各加工活動(dòng)，包括：檢驗(yàn)，儲(chǔ)運(yùn)，生產(chǎn)停頓等Inputsintotheprocessintermsofrawmaterials,packaging,water,andchemicals.投入生產(chǎn)的原料，包裝，水及化學(xué)品。Outputsfromtheprocesse.g.,finishedproduct,waste

product-in-progress,re-workandrejectedproducts.產(chǎn)出品如，成品，廢料，需再加工，廢棄產(chǎn)品。HACCPPrinciples-GuidelinesforImplementation&Use-H7原料至成品234STAGE3:BatchPreparationtoLineAssemblySTEPSSTAGES:Receiptofrawmaterialstostorage原料接受及儲(chǔ)存Fromstoragetobatchpreparation儲(chǔ)存至準(zhǔn)備BatchPreparationtoLineassembly準(zhǔn)備到制造生產(chǎn)線Lineassemblytofrozenstorage制造生產(chǎn)線到冷凍儲(chǔ)存FromfrozenstoragetoDistribution冷凍儲(chǔ)存至分發(fā)ThesestepsaretheindividualtaskswithinStage3.此階段包括各獨(dú)立步驟1第5步

現(xiàn)場(chǎng)驗(yàn)證工藝流程圖

工藝流程圖需要進(jìn)行現(xiàn)場(chǎng)驗(yàn)證。它應(yīng)該由HACCP小組的全體成員在整個(gè)生產(chǎn)進(jìn)行的過程中進(jìn)行“邊走邊談”。On-SiteVerificationoftheProcessFlowDiagramisrequired.需要現(xiàn)場(chǎng)驗(yàn)證生產(chǎn)流程圖表ItshouldbedonebyallmembersoftheHACCPteamduringallstagesandhoursofoperation. 應(yīng)由HACCP組所有成員在操作過程的各個(gè)環(huán)節(jié)及時(shí)段完成。

TheGoldenRule

金箴MISSASTEP-MISSAHAZARD.漏一步-漏一危害第五章HACCP原理1：

危害分析與確定預(yù)防控制措施

Listallpotentialhazardsassociatedwitheachstep;

列出每一步驟內(nèi)的潛在危害。Conductahazardanalysis;anddeterminethesignificanceofeachhazard.進(jìn)行危害分析；判定每個(gè)危害的嚴(yán)重性。Consideranymeasurestocontrolidentifiedhazards.針對(duì)各危害，提出控制方法。

PartA. HAZARDIDENTIFICATION

危害分析

ListAllPotentialHazards列出所有危害SourcesofPotentialHazards1.

Rawmaterials原料2.Plantandequipmentdesign場(chǎng)地及設(shè)備3.Intrinsicfactorsintheproductorrawmaterials產(chǎn)品或原料的內(nèi)在因素4.Processdesign(Procedures)生產(chǎn)流程5.Personnel(Staff/Visitors)個(gè)人（員工及訪客）6.Storageanddistribution（儲(chǔ)存及配銷）Examplesofrawmaterialsare:Foodingredients(chilled,frozen,dry,liquid).食品配方Water(usedinformulationortowashorrinseproducts).水Cleaningchemicals.清洗用化學(xué)品Packaging.包裝Pesticides,insecticides殺蟲劑ConductHazardAnalysis

andDeterminetheSignificance

oftheidentifiedHazards危害分析及危害的嚴(yán)重性分析

DetermineLikelihoodofoccurrence發(fā)生危害的可能性

DetermineSeverityInfluenceofPrerequisitePrograms預(yù)防性程序影響的嚴(yán)重性

DetermineSignificanceMethod1方式1Method2方式2

Asignificanthazardhasthepotentialtocauseseriousillnessorinjurywhenthefood-stuffisconsumed.食物中存在的嚴(yán)重危害可導(dǎo)致嚴(yán)重的疾病或傷害。DetermineSignificanceofHazards-Method2MatrixMethodforFoodSafety

Severity(consequences))嚴(yán)重性（后果） Fatality致命 SeriousSickness嚴(yán)重疾病 ProductRecall產(chǎn)品回收CustomerComplaint顧客投訴 NotSignificant無重大影響 Likelihood(frequency) 可能性（頻率）A.CommonRepeating經(jīng)常B.Knowntooccur會(huì)發(fā)生C.Couldoccur(published)可能發(fā)生D.Notexpectedtooccur應(yīng)該不會(huì)發(fā)生E.Practicallyimpossible實(shí)際上不可能發(fā)生HazardSignificanceMatrixforFoodSafety

食品危害分析IDENTIFYCONTROLMEASURES

確定預(yù)防控制措施

IdentifyControlMeasuresControlMeasuresareanyfactors,actionsandactivitiesthatcanbeusedtocontrolanidentifiedfoodsafetyorqualityhazard.可以是任何可以控制食品安全或質(zhì)量危害的方法。Controlmeasuresmusteliminate,controlorreducetheeffectofahazardtoanacceptablelevel方法必須可以用以去除、控制或?qū)⑽：p小到可被接受的程度。CONTROLMEASURESforBiologicalhazards控制生物危害的方法Pasteurisation-applicationoftime/temperature巴氏殺菌Fermentation發(fā)酵Acidification-phcontrol控制pH值Pickling-additionofsalt腌漬Drying-Awreduction干燥–控制水活性Freezing/cooling冷凍/冷藏Trainingtopreventcrosscontamination培訓(xùn)/預(yù)防交叉感染ControlMeasuresforChemicalHazardsSupplierQualityAssurancePrograms供應(yīng)商質(zhì)量控制CertificateofAnalysis-signedandmeetspecification測(cè)試分析證書，SanitationProgram-approvedfoodgradechemicals,visualinspections衛(wèi)生清潔程序PestManagementProgram-approvedpesticides蟲害管理AntibioticTesting抗生素測(cè)試Designatedwith-holdingperiodforcropcontrolchemicals農(nóng)作物化學(xué)殘留期CorrectLabels-forproductscontainingallergens正確的表示-針對(duì)含過敏源的產(chǎn)品CONTROLMEASURESforPhysicalHazards控制物理Sieves-usenitex(notmetalwire)篩Screens網(wǎng)Magnets磁性Filters過濾MetalDetectors金屬探測(cè)GlassControlPolicy玻璃控制GoodManufacturingPractices-personalhygieneprocedures良好生產(chǎn)規(guī)范-個(gè)人衛(wèi)生UseofPlastic(notWooden)Pallets.塑料貨盤第六章HACCP原理2：關(guān)鍵控制點(diǎn)的識(shí)別

ACriticalControlPoint(CCP)isastepatwhichcontrolcanbeappliedandisessentialtopreventoreliminateafoodsafetyhazardorreduceittoanacceptablelevel.關(guān)鍵控制點(diǎn)：能實(shí)施控制，從而對(duì)食品安全危害加以預(yù)防、消除、或把它降低到可以接受的程度的一個(gè)加工點(diǎn)、步驟或工序。

CodexGuidelinesStep7–HACCPPrinciple2:DeterminetheCriticalControlPoints(CCPs)CriticalControlPoint判定關(guān)鍵控制點(diǎn)AControlPoint(CP)isastepintheprocesswherecontrolmaybelostwithoutpresentingasignificantfoodsafetyhazard,orwhereafoodsafetyhazardwillnotoccuratunacceptablelevels.在CP上即使失去控制也不會(huì)造成重大安全危害（在可被接受范圍內(nèi)）ControlPointCriticalControlPointsForeverysignificanthazardidentifiedduringhazardanalysistheremustbeoneormoreCriticalControlPoints(CCPs)wherethehazardiscontrolled必須有至少一個(gè)關(guān)鍵控制方法來控制重大危害ACCPcanbeusedtocontrolmorethanonehazard.Likewise,morethanoneCCPmaybeneededtocontrolonehazard.一個(gè)關(guān)鍵控制點(diǎn)可被用來控制超過一個(gè)危害。同樣可以是多個(gè)關(guān)鍵控制點(diǎn)來控制一個(gè)危害。CCPDecisionTree

關(guān)鍵控制點(diǎn)決策樹AlogicalsequenceofquestionsthatisappliedtoeachhazardinordertoaidinthedeterminationofCCP’sandCP’s.在判定一個(gè)危害是CCP還是ＣＰ的時(shí)候，所使用的邏輯判斷。TheHACCPTeamshouldaskanadditionalquestionwhenusingthedecisiontreeatQuestion1.Isthishazardcontrolledbyexistingpre-requisiteprograms(e.g.,SSOP,GMP,GAP).Ifyes,thenitislikelythisstepwillbeaCPnotCCP.在開始使用決策樹時(shí)，還可同時(shí)考慮是否預(yù)防性程序，如SSOP,GMP,GAP，已經(jīng)能控制此危害。如果是的話，此步驟往往是控制點(diǎn)而非關(guān)鍵控制點(diǎn)。CCPDecisionTreeQ1.Isthereahazardatthisprocessstep?-Whatisit?Q2.Dopreventativemeasuresexistfortheidentifiedhazards?Q3.Isthestepspecificallydesignedtoeliminateorreducethelikelyoccurenceofthehazardtoanacceptablelevel?NotaCCPIscontrolnecessaryatthisstepforsafety?NotaCCPNotaCCPyesyesnonononoQ4.Couldcontaminationoccuratorincreasetounacceptablelevels?Q5.Willasubsequentsteporactioneliminateorreducethehazardstoanacceptablelevel?yesyesModifystep,process,orproductyesnoNotaCCPnoCriticalControlPointyesCCPDecisionTreeS.MortimoreandC.Wallace,HACCPaPracticalApproach

(1994),Chapman&Hall,London.第七章HACCP原理3：為每個(gè)CCP建立關(guān)鍵控制限

WhatisaCriticalLimit?什么是關(guān)鍵控制限Criticallimitsarecriteriawhichseparateacceptablefromunacceptable,safefromunsafe.控制限值，區(qū)分可接受與不可接受，安全與不安全的標(biāo)準(zhǔn)。Theyarethetoleranceparametersforsafetyorproductacceptance;theboundariesofcontrol.產(chǎn)品安全或可接受的容忍度；是控制的界限。Publisheddata公布的數(shù)據(jù)Expertadvice專家建議Experimentaldate試驗(yàn)數(shù)據(jù)Regulatoryguidelines法規(guī)指引Mathematicalmodelling數(shù)學(xué)模型Bestpractice最佳實(shí)踐

SourceofinformationonCriticalLimits:關(guān)鍵控制限的來源CriticalLimits控制限MustbeappliedtoallCCP’s必須運(yùn)用于所有CCPMustbevalidated必須被確認(rèn)有效Mustbemeasurable必須是可被量度的CriticalLimits關(guān)鍵控制限Iftheinformationneededtodefinethecriticallimitsisnotavailable,aconservativevaluecanbeselected.如果缺乏有關(guān)信息，可采用一個(gè)較保守的值TherationaleandreferencematerialusedtoestablishacriticallimitshouldbecomepartofthesupportdocumentationfortheHACCPPlan.用以制訂關(guān)鍵控制限的參考資料必須作為HACCP計(jì)劃的支持性文件。TypesofCriticalLimitsPhysicallimits物理time,temp,weight,grade,brix,absenceofmetal/wood/glass時(shí)間、溫度、等級(jí)、無金屬/木/玻璃碎片。Chemicallimits化學(xué)pH,moisture,salt,sugar,fat,MRL’s,chlorinesanitizerlevelpH值、鹽、糖、脂肪、農(nóng)殘等Microbiologicallimits微生物foodstandardscode<106TotalPlateCount/ATPValidation驗(yàn)證Validationofcriticallimits…關(guān)鍵控制限的驗(yàn)證…isobtainingevidencethatthecriticallimitdoesinfactcontrolthehazard是用以證明關(guān)鍵控制限可有效地控制危害

OperatingLimitsarecriteriathatare

morestringentthancriticallimits.操作限度較關(guān)鍵控制限度為嚴(yán)格Areusedtoindicateprocessvariationbeforecontrolislostandunsafefoodisproduced.在失去控制、不安全食品出現(xiàn)前用以指示發(fā)生的變化。OperatingLimits操作限值第八章HACCP原理4：監(jiān)控關(guān)鍵控制點(diǎn)

CodexGuidelinesStep9,HACCPPrinciple4

法典指引步驟9，HACCP原理4

Monitoringisatheactofconductingaplannedsequenceofobservationsormeasurementsofcontrolparameterstoassesswhetheracriticalcontrolpointisundercontrol. 監(jiān)控是實(shí)施預(yù)先計(jì)劃好的觀察及測(cè)量，以評(píng)估CCP是否在控制范圍之內(nèi)。

The5AspectsofMonitoring

監(jiān)控的5個(gè)方面1.Whymonitoringisimportant

為什么監(jiān)控是重要的

2.Whomonitors

由誰來監(jiān)控

3.Howtomonitor

如何監(jiān)控

4.Whentomonitor

何時(shí)監(jiān)控

5.Frequencyofmonitoring

監(jiān)控的頻率Whymonitoringisimportant

為什么監(jiān)控是重要的.KnowwhenCCP’s&CQP’sareoutofcontrol知道何時(shí)CCP’s&CQP’s失控Identifyproblemsbeforetheyoccur在問題發(fā)生之前便明確Pinpointthecauseofproblems查明問題原因Partofverification審核的角色Provesduediligence“Ifitisn'twrittendown,itdidn’thappen”“免責(zé)”辯護(hù)：“如果沒有紀(jì)錄，便認(rèn)定為沒有作過”MonitoringInvolves

監(jiān)控包括Askingtherightquestions問合適的問題Analyzingdatatogettherightinformation分析數(shù)據(jù)以獲得正確的信息Knowing“Where”tocollect知道“何處”獲取Beingunbiased公正Trainingofdatacollectors/operators/monitors數(shù)據(jù)操作者/操作者/監(jiān)控者的培訓(xùn)Auditingthecollectionprocess審核收集過程Who,HowandWhentoMonitor

誰，如何，何時(shí)監(jiān)控

WHO誰Trained受訓(xùn)的Unbiased公正的HOW如何Observation調(diào)查Sight看Smell聞Taste嘗Measurement度量Weight重量Time時(shí)間Temperature溫度

WHEN何時(shí)On-line即時(shí)的Continuous持續(xù)的Discontinuous間歇的Off-line離線Discontinuous間歇的SamplingTechniques

抽樣技術(shù)RandomSampling隨機(jī)抽樣SystematicSampling系統(tǒng)抽樣StratifiedSampling分層抽樣ClusterSampling分群抽樣(ReferAustralianStandards1199,1399,2490)BasicCriteriaforCollectingData

抽取數(shù)據(jù)的基本標(biāo)準(zhǔn)Datamustbe數(shù)據(jù)應(yīng)Relevant相關(guān)的Reliable可靠的Representative有代表性的Readable可讀的第九章HACCP原理5：確定應(yīng)對(duì)偏差的糾偏措施

CorrectiveAction糾偏行動(dòng)Anyactiontobetakenwhentheresultsofmonitoringatacriticalcontrolpoint,criticalqualitypoint,orprocesscontrolpointindicatealossofcontrol.當(dāng)在監(jiān)控時(shí)發(fā)生超出控制限的情況時(shí)所采取的行動(dòng)。CodexGuidelinesStep10指引10

HAACPPrinciple5原則5SpecificcorrectiveactionsmustbedeliveredforeachcriticalcontrolpointintheHACCPsysteminordertodealwithdeviationswhentheyoccur.

當(dāng)發(fā)生偏差時(shí)必須采取特定的糾偏行動(dòng)CodexGuidelinesTheactionsmustensurethatthecriticalcontrolpointhasbeenbroughtundercontrol.糾偏行動(dòng)必須保證重新回到CCP

Actionstakenmustalsoincludeproperdispositionoftheaffectedproduct.行動(dòng)計(jì)劃必須包括如可處置受影響的產(chǎn)品DeviationandproductdispositionproceduresmustbedocumentedinHACCPrecords.偏差及產(chǎn)品處置必須紀(jì)錄在案TheTwoLevelsofCorrectiveAction2種糾偏行動(dòng)1.

ImmediateAction

-(shorttermcontrol):立即行動(dòng)（短期）Adjusttheprocesstoregaincontrol.調(diào)整生產(chǎn)過程，重新恢復(fù)控制Dealwiththesuspectproduct.

處理受影響產(chǎn)品2.

PreventiveAction

-(longtermcontrol)to:預(yù)防行動(dòng)（長(zhǎng)期）Determinerootcause找出根源Assignresponsibilitytocompletepreventiveaction完善預(yù)防行動(dòng)計(jì)劃RecorddetailsofactionstakenandupdateHACCPasrequired將行動(dòng)紀(jì)錄在案，完善HACCP計(jì)劃Recordthedetailsofcorrectiveactiontaken詳細(xì)記錄所采取的糾偏行動(dòng)第十章HACCP原理6：建立審核程序

Verificationis“DoingitRight”!驗(yàn)證是確?！罢_地執(zhí)行”

Verificationistheapplicationofmethods,procedures,testsandotherevaluations,inadditiontomonitoringtodeterminecompliancewiththeHACCPPlan驗(yàn)證是運(yùn)用方法、程序、測(cè)試和其他的評(píng)估手段對(duì)HACCP計(jì)劃的符合性監(jiān)控。CODEXAlimentarius97/13ACodexGuidelines–Verification驗(yàn)證

Establishproceduresforverification.建立驗(yàn)證程序

TodetermineiftheHACCPsystemisworkingcorrectly,verificationthatincludesauditingmethods,reviewprocedures,tests,randomsamplingandanalysiscanbeused.為了確認(rèn)HACCP體系是否正確的運(yùn)作,驗(yàn)證要包括審核、檢驗(yàn)、隨機(jī)采樣和分析ThefrequencyofverificationshouldbesufficienttoconfirmthattheHACCPsystemisworkingeffectively.驗(yàn)證的頻率要足夠確保HACCP體系的有效性CodexGuidelines法典指引

ExamplesofVerificationActivities驗(yàn)證行動(dòng)的例子include:

ReviewoftheHACCPsystemanditsrecords.

審查HACCP計(jì)劃和記錄Reviewofdeviationsandproductdispositions.

偏差的審查和產(chǎn)品的處

ConfirmationthatControlPointsareundercontrol.

確定關(guān)鍵點(diǎn)受控制

VerificationactivitiesdeterminecompliancewiththeHACCPPlan驗(yàn)證能確保實(shí)際準(zhǔn)作與HACCP計(jì)劃相一致Verification驗(yàn)證AsystemorseriesofsystemsthataredesignedtoensuretheHACCPplanisworkingeffectively.一個(gè)體系或一系列體系用以確保HACCP計(jì)劃的有效性ItistheHACCPteamsresponsibilitytoensureverificationproceduresareinplaceandtheyareeffective

HACCP小組有責(zé)任確保驗(yàn)證過程的有效和適當(dāng)Verificationschedulesshouldoutlinethemethodandfrequencyofverification

驗(yàn)證計(jì)劃要簡(jiǎn)述驗(yàn)證的方法和頻率VerificationoftheHACCPPlanprovides:

驗(yàn)證可以： 1.Assurancethatthesystemwillresultintheproductionofsafe,qualityfood

確保在體系下能得到安全和有品質(zhì)的食品產(chǎn)品

2.AssurancethattheHACCPPlanisbeingapplied

確保HACCP計(jì)劃被實(shí)施

3.InformationthatcanbeusedtoimprovetheHACCPPlan

提供信息用以改善HACCP計(jì)劃

4.AssurancethattheHACCPPlanasoriginallydesignedisstillrelevanttotheprocess.

確保最初設(shè)計(jì)的HACCP計(jì)劃和生產(chǎn)相符Verificationconsistsof(5)fivetypes

ofactivities:驗(yàn)證包括下列5類行動(dòng)1.ReviewofMonitoringresults監(jiān)控結(jié)果的回顧

2.Validation確認(rèn)

3.Auditing審核

4.HACCPSystemReviewHACCP體系的回顧

5.ProductTesting產(chǎn)品的檢測(cè)Verification驗(yàn)證VerificationactivitiesdeterminecompliancewiththeHACCPPlan.Exampleinclude:驗(yàn)證行動(dòng)要符合HACCP計(jì)劃。實(shí)例包括

ReviewofHACCPsystemanditsrecords