食品安全體系-HACCP-基礎(chǔ)課程-【教材】中英雙語教學(xué)課件

食品安全體系HACCP基礎(chǔ)課程【教材】中英雙語幻燈片PPT本PPT課件僅供大家學(xué)習(xí)使用請學(xué)習(xí)完及時刪除處理謝謝！食品安全體系HACCP基礎(chǔ)課程【教材】中英雙語幻燈片107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20102HACCPFOUNDATIONMODULES

HACCP基礎(chǔ)課程的模塊Module5模塊5Verification驗證Module1模塊1HACCPINTRODUCTIONHACCP介紹Module2模塊2PrerequisiteProgrammes前提條件的計劃Module3模塊3DevelopingtheHACCPPlan制定HACCP計劃Module4模塊4InstallingtheHACCPplan實施HACCP計劃Module6模塊6Review評審HandinHandTechnical&Train207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20103Module1

模塊1

IntroductiontoHACCPHACCP介紹

HandinHandTechnical&Train307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20104WhatisHACCP

什么是HACCP Hazard危害 Analysis分析 Critical關(guān)鍵 Control控制 Points點“A

systemwhichidentifiesandcontrolshazardswhicharesignificantforfoodsafety”“是一個識別和控制顯著食品安全危害的體系”(codexAlimentariesFoodHygieneBasictext)（國際食品法典食品衛(wèi)生基礎(chǔ)教材）HandinHandTechnical&Train407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20105Wherediditcomefrom?

起源？Itwasdevelopedintheearly1960sbyPillsburyandNASAtoensurethatastronautswereprovidedwithsafefood.

上世紀(jì)60年代初由Pillsbury和NASA建立，是為確保為宇航員提供的食品是安全的。HandinHandTechnical&Train5077483726836WhyDoWeNeedHACCP?

我們?yōu)槭裁葱枰狧ACCP?TocomplywiththeCodexAlimentariusCommission

遵守國際食品法典委員會的要求Thelawrequiresit

法律的需要ItformspartoftheGlobalFoodStandard

是構(gòu)成全球食品標(biāo)準(zhǔn)的一部分HandinHandTechnical&TrainingServicesLtd?Sheppard20106WhyDoWeNeedHACCP?

我們?yōu)槭裁葱枰?077483726837WhatisTheCodexAlimentariousCommission?

什么是國際食品法典委員會？Aworldwideorganisationthatprovidesgeneralguidanceforharmonisedfoodstandards

為統(tǒng)一的食品標(biāo)準(zhǔn)提供指導(dǎo)的國際性組織ProvidesgeneralguidancefortheapplicationoftheHACCPsystem

為HACCP體系的實施提供指導(dǎo)“CodexAlimentariusHACCPprinciplesshallbeusedandreferenceshallbemadetorelevantlegislation,codesofpracticeorguidelines”.

國際食品法典的HACCP原則應(yīng)該得到實施，并且被相關(guān)的法律法規(guī),行業(yè)準(zhǔn)則和指導(dǎo)方針?biāo)鶇⒖糎andinHandTechnical&TrainingServicesLtd?Sheppard20107WhatisTheCodexAlimentario7077483726838

WhatDoesTheLawState?

法律如何規(guī)定？“ThatallfoodbusinessputinplaceandmaintainasystemwhichcoverstherequirementsoftheHACCPprinciplesandbasedontheCodexAlimentarius”. “所有食品企業(yè)都要建立并維護(hù)一套體系，該體系需涵蓋HACCP的原則并建立在國際食品法典規(guī)定的基礎(chǔ)之上”。TheneedforaHACCPsystembecamelawin2006

從2006年開始法律規(guī)定必須建立HACCP體系WhatdoestheGlobalFoodStandardstate?國際食品標(biāo)準(zhǔn)如何規(guī)定？“Thecompany’sFoodSafetyPlanshallbebasedonaHACCPsystemwhichshallbesystematic,comprehensive,thorough,fullyimplementedandmaintained”. “公司的食品安全計劃應(yīng)當(dāng)建立在HACCP體系的基礎(chǔ)之上，該體系應(yīng)該是系統(tǒng)的、綜合的、全面的、落實到位并不斷維護(hù)的。HandinHandTechnical&TrainingServicesLtd?Sheppard20108

WhatDoesTheLawState?

法律如807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20109TheCodexCommissionleadstheway

國際食品法典委員會引航指路TheGlobalFoodStandardHACCPrequirementsreflectthoseasstatedwithintheCodexAlimentarius

國際食品標(biāo)準(zhǔn)的HACCP要求體現(xiàn)了國際食品法典中的內(nèi)容HandinHandTechnical&Train907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201010的目標(biāo)

Toensureahighlevelofconsumerprotectionwithregardstofoodsafetysystems. 在食品安全體系方面確保對消費者的高度保護(hù)。HandinHandTechnical&Train1007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201011Failuretocomply

如若違反Regulation(EC)No852/2004onthehygieneoffoodstuffs

有關(guān)食品衛(wèi)生的歐盟法規(guī)852/2004Finesofupto￡5000peroffence.

違反一次最高罰款5000英鎊Forseriousoffencesunlimitedfinesandmaximum2yearsimprisonment.

嚴(yán)重違反的面臨無限額罰款和兩年以下的監(jiān)禁HandinHandTechnical&Train1107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201012Whatistheroleofemployers?

雇主的角色？Establishandmaintainappropriatefoodsafetyculture

建立和維護(hù)適當(dāng)?shù)氖称钒踩幕疊ecommittedtoHACCP,implementsystemandprovideadequateresources

致力于HACCP，確保體系的實施并提供充足的資源Provideinformation/training/supervision

提供信息/培訓(xùn)/監(jiān)督Providehygienicsystemsandprocedures

提供衛(wèi)生體系和程序Complywithlegalrequirements

遵守法律要求KeeptheHACCPsystemuptodate

保持HACCP體系及時更新HandinHandTechnical&Train1207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201013Whatarethefoodhandlersresponsibilities?

食品加工人員的責(zé)任？Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容HandinHandTechnical&Train1307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201014ClassExercise

課堂練習(xí)Whatarethebenefitsof HACCP有什么好處？HACCP? Ontheboard寫在黑板上HandinHandTechnical&Train1407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201015BenefitsofAHACCPSystem

HACCP體系的好處Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容HandinHandTechnical&Train1507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201016BenefitsofHACCP

HACCP的好處Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容HandinHandTechnical&Train1607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201017ClassExercise

課堂練習(xí)Whataretheadverseconsequencesofnothaving

不實施HACCP的不良后果是什么？HACCP?Ontheboard寫在黑板上HandinHandTechnical&Train1707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201018AdverseConsequences

不良后果Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容HandinHandTechnical&Train1807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201019Adverseconsequences

不良后果Studentscopydownofftheboard 學(xué)員抄寫黑板上的內(nèi)容HandinHandTechnical&Train1907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201020WhatarethecommonreasonsforHACCPfailure?

HACCP失敗的主要原因是什么？Poorhygienepractices

不良的衛(wèi)生操作規(guī)范Lackofmanagementcommitment

缺乏管理層的承諾Lackofknowledge/training

缺乏知識/培訓(xùn)Lackofresources

缺乏資源Systemtoocomplexandnotunderstood

體系太復(fù)雜，難以理解Poor,inaccuraterecords

表格差而且不準(zhǔn)確Toomuchpaperwork

文件太多Externallyimposed,staffhavenoownership

受外部強制，員工沒有所有權(quán)Systemisonlyavailableinmanagersoffice

體系只保存在管理人員的辦公室里Itsonlyapaperworkexercise

只是純粹的文件記錄Theattitude–wehaveoneandthat’senough!

態(tài)度–我們已經(jīng)有了，這就足夠了！Toomanycontrolpoints

太多的控制點Unrealisticcriticallimits

不切實際的關(guān)鍵限值HandinHandTechnical&Train2007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201021WhatDoWeNeedForHACCPSuccess?

我們怎樣才能取得HACCP的成功？Managementcommitment 管理層的承諾Trainedstaff

受培訓(xùn)的員工Staffmusttakeownership

員工必須有所有權(quán)Fullyimplemented

落實到位Followedprecisely

精確實施Keptuptodate

及時更新HandinHandTechnical&Train2107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201022SevenPrinciplesofHACCP

HACCP七大原則Constructaprocessflowdiagram

建立加工流程圖Identifypotentialhazards

識別潛在危害Conductahazardanalysis

進(jìn)行危害分析Specifycontrolmeasures

確定控制措施DetermineCCP’s 確定關(guān)鍵控制點EstablishCriticalLimit

確立關(guān)鍵限值HandinHandTechnical&Train2207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201023Principles4-7

原則4-7EstablishMonitoringsystems

建立監(jiān)控體系EstablishCorrectiveActions

確立糾偏行動VerificationandReview

驗證和評審Establishdocumentationandrecords

建立文件和記錄HandinHandTechnical&Train2307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201024Module2

模塊2Prerequisiteprogrammes前提條件計劃HandinHandTechnical&Train2407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201025TheFoodSafetySystems

食品安全體系FoodSafetyHazards食品安全危害FoodprocessAssociated相關(guān)的食品加工EnvironmentAssociated相關(guān)的環(huán)境RiskAssessment風(fēng)險評估Prerequisites前提條件CCP’s關(guān)鍵控制點

HandinHandTechnical&Train2507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201026TheHACCPsystemonitsowndoesnotguaranteesafefood.

單獨的HACCP體系不能保證食品安全Whynot?

為什么不能？Becauseotherenvironmentalhazardsexist

因為其它環(huán)境危害的存在Thesehazardsmustalsobeinvestigatedandcontrolled.

必須對這些危害進(jìn)行調(diào)查和控制

Theseareknownasprerequisites這被稱作前提條件HandinHandTechnical&Train2607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201027WhatDoPrerequisitesCover?

前提條件包括？Daytodayissues日常問題Basicenvironmentalconditions基本的環(huán)境條件Whyareprerequisitessoimportant?為什么前提條件如此重要？Allproductswillbeaffectedbythem所有產(chǎn)品都受其影響Theyareoftenverydangerous通常都很危險Glassbreakage玻璃破碎Engineeringworks工程維修

TheHACCPsystemwillfailwithoutthesecontrolsinplace

如果不對其加以控制，HACCP體系就會失效ManagedwithintheframeworkoftheQualityManagementSystem

在質(zhì)量管理體系的框架內(nèi)進(jìn)行管理HandinHandTechnical&Train2707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201028PrerequisitesFocuson

前提條件集中在Premises建筑物Personnel人員Product產(chǎn)品HandinHandTechnical&Train2807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201029ClassExercise

課堂練習(xí)Listallrelevantsystemsneededtopreventhazardsrelatingto:列出與預(yù)防以下風(fēng)險相關(guān)的所有體系：Premises建筑物Personnel人員Productsafety產(chǎn)品安全HANDOUTHO1分發(fā)HO1HandinHandTechnical&Train2907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201030PrerequisitesMustBeInstalledandOperational

前提條件必須進(jìn)行安裝并運行ToallowtheHACCPplantobeeffective.

為使HACCP計劃有效AllowtheHACCPplantobemorefocused

使HACCP計劃更有針對性PrerequisitesmustbecrossreferencedwithintheHACCPplan

前提條件在HACCP計劃中必須有交叉參照oHandinHandTechnical&Train3007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201031HO2

Module3

HO2模塊3 DevelopingtheHACCPPLANTermsandDefinitions制定HACCP計劃術(shù)語和定義HandinHandTechnical&Train3107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201032HowisaHACCPPlanPutTogether?

HACCP計劃是如何制定的？AHACCPteammustbedeveloped

必須成立HACCP小組Allfactorydisciplinesmustberepresented

必須包括工廠的所有部門Quality/Technical質(zhì)量/技術(shù)Production/Operations生產(chǎn)/操作Engineering工程Externalresourceifrequired外部資源(如有需要)AlltheabovedepartmentsmustpulltogetherinthedaytodaymanagementoftheHACCPplansotheymusttakepartinitsdevelopmentsothattheycantakeownership以上所有部門必須齊心協(xié)力致力于HACCP計劃的日常管理，共同參與其修訂和完善，擁有該計劃的所有權(quán)。HandinHandTechnical&Train3207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201033TraintheHACCPTeam

培訓(xùn)HACCP小組Tobeeffectivetheteammustbetrainedinthe principlesofHACCP

為保證小組的有效性，必須對小組成員進(jìn)行HACCP原則的培訓(xùn)HandinHandTechnical&Train3307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201034HowDoWeGetStarted?

如何開始？DefinethescopeoftheHACCPPlan

界定HACCP計劃的范圍Willthestudycoverthewholeprocessorjustonepartofit?

該研究是涵蓋整個流程還是流程的一部分？Definethestartandendpoints

定義起點和終點Modularflow模塊型流程Linerflow流線型流程HandinHandTechnical&Train3407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201035WhatareLinerandModularFlows?

什么是流線型和模塊型流程？Linerflow流線型流程Covertheprocessflowfromstarttofinish

從起點到終點描述整個加工流程Idealforthesmallbusiness

適用于小工廠

ModularFlow模塊型流程SeveralmoremanageableHACCPplans

由幾個更易掌握的HACCP計劃構(gòu)成Idealforcomplexlargefactorysystems

適用于復(fù)雜的大型工廠Theymustalljointogether

這些計劃必須能結(jié)合在一起HandinHandTechnical&Train3507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201036

貫穿練習(xí)的HACCP計劃的范圍

）

Linerflow流線型流程

HANDOUT-processselectedforBusiness

分發(fā)材料–針對該行業(yè)選取的流程Investigatephysical,microbiologicalandchemicalhazards調(diào)查物理、微生物和化學(xué)危害HO3HandinHandTechnical&Train3607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201037ProductDescriptionandIntendedUseHO4

產(chǎn)品描述和預(yù)期用途HO4Recordtheproductdescriptione.g.

記錄產(chǎn)品描述，如：

Processmethod加工方法Storage儲存Anyhazardsassociatedwiththeproduct 任何與產(chǎn)品有關(guān)的危害Recordtheintendedusee.g.

記錄產(chǎn)品預(yù)期用途，如：Whowilleatit誰來食用Willitbecookedbeforeeating食用前是否經(jīng)過烹飪HandinHandTechnical&Train3707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201038BRCSection2.4

BRC章節(jié)2.4Westartwithaprocessflowdiagram

我們從加工流程圖開始HandinHandTechnical&Train3807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201039WhatDoWeIncludeinTheProcessFlowDiagram

加工流程圖應(yīng)包括那些內(nèi)容Theprocessflowdiagramsshallbepreparedtocovereach:-

加工流程圖應(yīng)包括以下內(nèi)容：Product,productcategoryorprocess

產(chǎn)品，產(chǎn)品類別或加工步驟Fromrawmaterialsthroughprocessing,storageanddistribution.

從原料到加工、儲存和發(fā)貨HandinHandTechnical&Train3907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201040WhatshouldtheflowInclude?

加工流程圖應(yīng)包括那些內(nèi)容？Rawmaterialsincludingintroductionofutilitiesandothercontactmaterials(e.g.water,packaging,processingaids)

原料包括使用品和其它接觸材料（如：水、包裝、加工助劑）Sequenceandinteractionofallprocesssteps

所有加工步驟的順序和相互作用Processparameters

加工參數(shù)HandinHandTechnical&Train4007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201041InclusiontoFlowDiagram

加工流程應(yīng)包含的內(nèi)容Potentialforprocessdelay

可能發(fā)生的加工延誤Reworkandrecycling

返工和回收利用Low/highriskandclean/dirtyareasegregation

低/高風(fēng)險和清潔/非清潔區(qū)隔離Finishedproducts,intermediate/semi-processedproducts,by-productsandwaste

成品、半成品，副產(chǎn)品和下腳料Theflowmustgoonestepback–supplier

流程圖必須后溯一步-供貨商Onestepforward–distribution

前進(jìn)一步-發(fā)貨HandinHandTechnical&Train4107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201042ClassExercise

課堂練習(xí)Prepareaprocessflow

制定一個流程圖

Flowdiagramswillbeundertakeninanofficeitisimportanttoensurethattheyareverifiedinthefactorybeforeweproceed.

流程圖是在辦公室里起草的，進(jìn)展下一步工作之前一定要在車間內(nèi)對該圖進(jìn)行驗證。HandinHandTechnical&Train4207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201043HandoutsHO5

分發(fā)材料HO5Processflowdiagramexamples

加工流程圖示例HandinHandTechnical&Train4307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201044BeforeWeCanProceed?

開展下一步工作之前？Theprocessflowdiagrammustbecorrect!

流程圖必須準(zhǔn)確！Tocontinuewithoutverifyingandsigningoffwouldmeaneverythingwedonextmaybewrong

如果不進(jìn)行驗證和簽字通過，接下來我們做的每一項工作都可能是錯誤的。

HandinHandTechnical&Train4407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201045VerifytheProcessFlowandSignoff(BRC2.5)

校對加工流程和簽字通過(BRC2.5)Check(verify)theflow

檢查（校對）流程圖 Takethechartintothefactory

帶著流程圖進(jìn)入車間 Checkalongthelineensurethateachstageiscorrect

根據(jù)實際加工流程核實流程圖上的每一步都是正確的ContinuemakingchangesuntilyouaresureitisCORRECT!

不斷修改直到你確信流程圖是完全正確的！ Signoffanddatebothdocuments簽字通過并且兩份文件都要寫明日期HandinHandTechnical&Train4507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201046WhatNext?

下一步？Nextweidentifythehazardsateachstep

接下來我們要對每個步驟的危害進(jìn)行識別(BRC2.6)Whatisahazard?什么是危害？ Aagentin,orconditionof,foodwiththepotentialtocauseharm(anadversehealtheffect)totheconsumer.

食品中潛在的可能對消費者的健康造成損害（不利影響）的因素。HandinHandTechnical&Train4607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201047Whatarehazards?

什么危害？Biological生物危害foodpoisoningbacteria/microtoxin/virus 引起食物中毒的細(xì)菌/微生物毒素/病毒Chemical化學(xué)危害toxic,cleaningchemicals,pesticides,lubricants

有毒物質(zhì)、清潔化學(xué)用品、農(nóng)藥、潤滑油Physical物理危害wood,metal,insect,glass,plastic,stonesetc

木頭、金屬、蟲害、玻璃、塑料、石頭等Allergens

過敏源危害Nuts,sesameseeds,celery,milketc

堅果、芝麻、西芹、牛奶等Alwaysrecordthecauseorpossibleoriginofthehazard一定要記錄每一個危害的原因或可能的來源HandinHandTechnical&Train4707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201048WhatisHazardAnalysis?

什么是危害分析？

“TheprocessofcollectingandevaluatinginformationonhazardsandconditionsleadingtotheirpresencetodecidewhicharesignificantforfoodsafetyandthereforeshouldbeagreedintheHACCPPlan”

收集和評估相關(guān)危害及導(dǎo)致其存在條件的信息，判斷哪些對食品安全是重要的，從而將其寫在HACCP計劃中的一個過程。(codexAlimentariusFoodHygieneBasicText)（國際食品法典食品衛(wèi)生的基礎(chǔ)教材）HandinHandTechnical&Train4807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201049HowCanWeAnalysisHazards?

我們?nèi)绾畏治鑫：?？Twousefulwaysaretheuseof

兩個有用的方法是：PIGSPIGS方法BRAINSTORMING腦力激蕩法HandinHandTechnical&Train4907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201050WhatDoesP.I.G.S.Mean?

什么是？P presence–inrawmaterial(carriedin)

存在–原料中（攜帶）I Introduction–contamination,staff,equipment, environment

發(fā)生–污染、員工、設(shè)備、環(huán)境G

growth–microgrowth–(warmth,moisture,time/temperature)

發(fā)展–微生物繁殖-（溫暖的環(huán)境、水、時間/溫度）S

Survival–failuretokill

存活–未殺死 Theteammustconsiderareasnotcoveredbytheflowdiagrame.g.processdelaysortemporarystorage.

小組必須考慮流程圖未涵蓋的部分，如：加工延遲或臨時儲存HandinHandTechnical&Train5007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201051Brainstormingtechniques

腦力激蕩法Usebrainstormingtechniques–withintheteamtoidentifyallpotentialhazards

使用腦力激蕩法–小組內(nèi)識別所有潛在的危害Challengethesystem對體系發(fā)起挑戰(zhàn)Discussthesystemandhowitworks探討體系及如何運作Who誰What什么Where在哪里Why為什么When什么時候How怎么樣Ideasshouldnotberejectedunlessthewholeteamisconfidentthatthehazarddoesnotexist.

不應(yīng)摒棄任何想法，除非整個小組確信該危害根本不存在。HandinHandTechnical&Train5107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201052CLASSEXERCISE

課堂練習(xí)Identifythehazardsateachstepintheprocess

識別流程中每一步的危害installthehazardsintothecolumnofyourHACCPplan

將危害寫入你的HACCP計劃的空格里HandinHandTechnical&Train5207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201053Next

下一步ControlMeasures控制措施HandinHandTechnical&Train5307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201054NowWeNeedToIdentityTheControlMeasures?

現(xiàn)在我們需要確定控制措施？Inthecolumn“controlmeasures“includeallmeasurescurrentlywithinyourprerequisitesystemtocontrolsuchhazards

在“控制措施”一欄中列明現(xiàn)有的前提條件體系中所有用來控制這些危害的控制措施Why?為什么？Becausethiswillhelpusefocusontherealcriticalareaswithinthesystem

因為這有助于將注意力集中在體系真正關(guān)鍵的區(qū)域。HandinHandTechnical&Train5407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201055WhatisaControlMeasure?

什么是控制措施？Anyactionand/oractivityundertakentoensurethatsafefoodisbeingproducedincludesprerequisites

為確保食品安全而采取的任何行動或活動，包括前提條件Maybetoprevent,eliminateorreducethehazardtoacceptablelevels.

可能避免、消除或?qū)⑽：p小至可接受的水平Controlmeasuresarenotnecessarilycarriedoutatthesameprocessstepatwhichthehazardarises.

控制措施不一定在與危害發(fā)生的同一個步驟里實施HandinHandTechnical&Train5507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201056HO6IdentifyingTheControlMeasures

HO6確定控制措施ProcessHazardandcause

加工危害和起因Introductionofmetalduetobitsfallingoffmachineryorleftlaidonmachinery

從設(shè)備上掉落的金屬或放在設(shè)備上的金屬制品引起的金屬危害HandinHandTechnical&Train5607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201057GlassorBrittlePlastic

玻璃或易碎塑料ProcessHazardandcause

加工危害和起因Introductionofglassfrombrokenlighting

燈具破碎引起的玻璃危害Whatarethecontrolmeasures?

控制措施是什么？HandinHandTechnical&Train5707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201058FoodBourneDiseaseControl

食源性疾病的控制

ProcessHazardandcause

加工危害和起因IntroductionofFoodbornediseasetofoodproductfromaninfectedfoodhandler

食源性疾病由被傳染的食品加工操作人員傳播到食品上HandinHandTechnical&Train5807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201059ChemicalControls

化學(xué)控制Processhazardandcause

加工危害和起因Chemicalgainingaccesstothefoodproductcausingtoxicpoisoningtotheconsumer

被化學(xué)品污染的食品導(dǎo)致消費者中毒HandinHandTechnical&Train5907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201060CLASSEXERCISE

課堂練習(xí)Inthe‘controlmeasures’columnagainsteachofthehazardsidentifieddetailallthecontrolmeasuresyouhavealreadytocontrolthehazardidentified.

在已識別的每個危害相對應(yīng)的控制措施一欄里詳細(xì)說明已經(jīng)建立的用以控制已識別危害的所有控制措施。HandinHandTechnical&Train6007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201061Next

下一步CriticalControlPoints關(guān)鍵控制點(BRC2.7)

HandinHandTechnical&Train6107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201062NowWeDecidetheCCP’s

現(xiàn)在我們確定關(guān)鍵控制點WhatisaCCP?(CriticalControlPoint) 什么是CCP？（關(guān)鍵控制點）Fromthecodex國際食品法典定義為“Astepatwhichcontrolcanbeappliedandisessentialtopreventoreliminateafoodsafetyhazardorreduceittoanacceptablelevel”

為預(yù)防或消除某一食品安全危害或?qū)⑵錅p少到可接受水平而必須采取控制措施的一個步驟HandinHandTechnical&Train6207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201063HowDoWeDecideWhatIsaCCP?

我們?nèi)绾闻袛嚓P(guān)鍵控制點？Lastpointintheline/processwherecontrolcanbeundertaken

整個生產(chǎn)線/流程中最后一處可以實施控制的地方Commonsenseapproach–professionaljudgement

符合常理的方法–專業(yè)判斷Useofadecisiontree

使用決策樹方法Riskassessment

風(fēng)險評估

Amixtureofalltheaboveshouldbeused以上方法應(yīng)該共同使用.HandinHandTechnical&Train6307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201064CCPsNeedtoSatisfyBothQuestions?

關(guān)鍵控制點要同時符合以下兩個問題？

IftheanswerisNOnotaCCPIftheanswerisYesnotaCCP

如果否，那就不是關(guān)鍵控制點如果是，那就不是關(guān)鍵控制點AlossofcontrolWouldresultinanUnacceptablehealthRisk失控會導(dǎo)致無法接受的健康風(fēng)險ThehazardwillbecontrolledatalaterstageIntheprocess該危害會在后續(xù)流程中得到控制HandinHandTechnical&Train6407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201065SimpleRulestoApply

要遵循的簡單規(guī)則CCP’smustbemeasurable

關(guān)鍵控制點必須是可測量的CCP’smustbecorrectableatpointofmeasurement

關(guān)鍵控制點在測量點必須是可糾正的Ifthestepismanagedbyaprerequisitethentheteammustrecorditassuch

如果該步驟由前提條件進(jìn)行控制，小組必須如實記錄HandinHandTechnical&Train6507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201066HO7ClassExercise

HO7課堂練習(xí)UsingthedecisionTree使用決策樹MetalDetection金屬探測HandinHandTechnical&Train6607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201067CLASSEXERCISE

課堂練習(xí)InthenextcolumnofyourHACCPplanshowyourdecisionastowhetherthehazardshouldberegardedasaCCP

在你HACCP計劃的下一欄寫明該危害是否應(yīng)該是關(guān)鍵控制點Useyourdecisiontree運用決策樹方法Commonsense常識HandinHandTechnical&Train6707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201068Next

下一步CRITICALLIMITS關(guān)鍵限值(BRC2.8)HandinHandTechnical&Train6807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201069HO8CriticalLimits

HO8關(guān)鍵限值EachCriticalcontrolpointmusthavelimits

每一個關(guān)鍵控制點必須要有限值Criticallevel–thatwhichseparateacceptablefromunacceptable

臨界水平–區(qū)分可接受和不可接受的水平Targetlevel–alevelproventomaintaincontrol–willbesethigherthanthecriticalleveltoallowroomforerror.

目標(biāo)水平

–已被證明的能夠保持控制的水平–要比臨界水平高，留有發(fā)生失誤的余地Toleranceorwarninglevel–thevaluebetweenthetargetandthecriticallevel(Whereactionmustbetakentopreventlossofcontrol)

偏差或警戒水平

–目標(biāo)水平和臨界水平之間的值（必須采取行動避免失控）HandinHandTechnical&Train6907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201070HowDoWeKnowWhatACriticalLimitShouldBe?

我們?nèi)绾沃狸P(guān)鍵限值應(yīng)該是什么？

CriticallimitswillbeagreedbyHACCPleader

關(guān)鍵限值應(yīng)由HACCP組長同意。

Research調(diào)查研究Historicaldate歷史資料Governmentguidelines政府規(guī)定Legislation法律法規(guī)Regulation規(guī)章制度Codesofpractice行為準(zhǔn)則Governingbodies主管部門Experience經(jīng)驗Training培訓(xùn)HandinHandTechnical&Train7007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201071CLASSEXERCISE

課堂練習(xí)Inthecolumnheaded‘criticallimit’completethelimitsrequiredtomaintaincontrolofyourfactoryprocess.

在“關(guān)鍵限值”一欄中填寫為保證你的工廠加工受控所需的限值HandinHandTechnical&Train7107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201072WhatNext?

下一步？MONITORINGSYSTEMS監(jiān)控體系(BRC2.9)

HandinHandTechnical&Train7207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201073WhatisaMonitoringSystem?

什么是監(jiān)控體系？ “TheactofconductingaplannedsequenceofobservationsormeasurementofcontrolparameterstoasseswhetheraCCPisundercontrol” “對控制參數(shù)實施的一系列有計劃的觀察和測量的行為從而評估一個關(guān)鍵控制點是否受控?！?CodexAlimentariusFoodHygieneBasicText)（國際食品法典食品衛(wèi)生基礎(chǔ)教程） Mustbedocumentedtoprovethatthecheckhasbeendone

必須有記錄證明已進(jìn)行檢查Noproof–nocheck!沒有證明

–沒有檢查！HandinHandTechnical&Train7307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201074WhatSortofThingsMustBeIncluded?

必須包括什么？Physicalparameters物理參數(shù)Temperature溫度Time時間Weighing稱量Calibrationchecksonscales電子秤校對Metaldetection金屬探測Boneremoval去刺Storage儲存Freezing冷凍HandinHandTechnical&Train7407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201075

WhyDoWeNeedToMonitor

我們需要監(jiān)控什么？Essentialtoconfirmthattheprocessisundercontrol

最基本的要確保加工受控ToensurethatCCP’sarenotexceeded

確保關(guān)鍵控制點不要太多Monitoringmustbe:監(jiān)控必須是：Objective客觀的permitrapiddetectionandcorrection允許快速檢測和糾正Canbeautomaticormanual自動和手工都可以Continuousoratsetfrequencies持續(xù)的或按照設(shè)定的頻率Organoleptic–(smell,taste,feeletc)感官的-（氣味，口感，手感等）Observation,visualinspections觀察，目測檢查HandinHandTechnical&Train7507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201076MonitoringSystemsmustalwaysdefine?

監(jiān)控體系必須確定？Onlineorofflineassessment

在線或離線評估Observationormeasurement

觀察或測量HandinHandTechnical&Train7607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201077UseBrainstormingtechniques

采用腦力激蕩法Usebrainstormingtechniques–withintheteamtoidentify

采用腦力激蕩法–在小組內(nèi)識別Who誰What什么Where在哪里When什么時候Why為什么