食品安全體系評價：Section III Developing HACCP Plans

SectionIIIDevelopingHACCPPlansInitialTacticsindevelopingHACCPplansHazardanalysisandidentificationofCCPsMonitoringandcorrectiveactionsRecordkeepingandverificationproceduresWorkshopflowdiagramsandformsDefinitionsofHACCPCCPdecisiontreeasequenceofquestionstodeterminewhetheracontrolpointisaCCPCCP判斷樹CCP不是CCP1、針對已辨明的危害，在本步或隨后的步驟中是否有相應(yīng)的預(yù)防措施？是修改工藝否在本步進(jìn)行控制是達(dá)到安全所必須的嗎？是2、能在此步將顯著危害發(fā)生的可能性消除或降低到可接受水平嗎？是3、已確定的危害造成的污染能否超過可接受水平或增加到不可接受水平？4、下一步能否消除危害或?qū)l(fā)生危害的可能性降低到可接受水平？是是否否否否CCPDecisionTreeHazardIscontrolofthishazardnecessaryforFoodSafety?Couldcontaminationoccuratthissteporincreasetounacceptablelevels?Willasubsequentstepeliminatethishazard?Areproceduresinplaceandwilltheyreduceoreliminatethishazard?CriticalControlPointNotaCriticalControlPoint

NotaCriticalControlPoint

NotaCriticalControlPoint

Introduceormodifyprocedures

YESNOYESYESNONONOYESContinuousMonitoring:uninterruptedcollectionandrecordingofdatasuchastemperatureonastripchart.Control:a.tomanagetheconditionsofanoperationtomaintaincompliancewithestablishedcriteria.b.Thestatewhereincorrectproceduresarebeingfollowedandcriteriaarebeingmet.ControlPoint:Anypoint,step,orprocedureatwhichbiological,physical,orchemicalfactorscanbecontrolled.Correctiveaction:

procedurestobefollowedwhenadeviationoccurs.Criterion:arequirementonwhichajudgmentordecisioncanbebased.Criticalcontrolpoint(CCP):apoint,step,orprocedureatwhichcontrolcanbeappliedandafoodsafetyhazardcanbeprevented,eliminated,orreducedtoacceptablelevels.Criticaldefect:adeviationataCCPwhichmayresultinahazard.Criticallimit:acriterionthatmustbemetforeachpreventivemeasureassociatedwithacriticalcontrolpoint.Deviation:failuretomeetacriticallimit.

HACCPPlan:ThewrittendocumentwhichisbasedupontheprinciplesofHACCPandwhichdelineatestheprocedurestobefollowedtoassurethecontrolofaspecificprocessorprocedure.

HACCPsystem:TheresultoftheimplementationoftheHACCPplanHACCPTeam:ThegroupofpeoplewhoareresponsiblefordevelopingaHACCPplan.HACCPPlanReevaluation:OneaspectofverificationinwhichadocumentedperiodicreviewoftheHACCPplanisdonebytheHACCPteamwiththepurposeofmodifyingtheHACCPplanasnecessary.HACCPPlanValidation:TheinitialreviewbytheHACCPteamtoensurethatallelementsoftheHACCPplanareaccurate.Hazard:Abiological,chemical,orphysicalpropertythatmaycauseafoodtobeunsafeforconsumption.Monitor:ToconductaplannedsequenceofobservationormeasurementstoassesswhetheraCCPisundercontrolandtoproduceanaccuraterecordforfutureuseinverification.PreventiveMeasure:Physical,chemical,orotherfactorsthatcanbeusedtocontrolanidentifiedhealthhazard.RandomChecks:ObservationsormeasurementswhichareperformedtosupplementthescheduledevaluationsrequiredbytheHACCPplan.Risk:Anestimateofthelikelyoccurrence.Severity:Theseriousnessofahazard.Sensitiveingredients:Aningredientknowntohavebeenassociatedwithahazardandforwhichthereisreasonforconcern.Targetlevels:criteriawhicharemorestringentthancriticallimitsandwhichareusedbyanoperatortoreducetheriskofadeviation.Verification:theuseofmethods,procedures,ortestsinadditiontothoseusedinmonitoringtodetermineiftheHACCPsystemisincompliancewiththeHACCPplanand/orwhethertheHACCPplanneedsmodificationandrevalidation.SevenPrinciplesofHACCPConductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescriblethepreventivemeasures.IdentifytheCCP’sintheprocess.EstablishcriticallimitsforpreventivemeasuresassociatedwitheachidentifiedCCP.EstablishCCPmonitoringrequirements.Establishproceduresforusingtheresultsofmonitoringtoadjusttheprocessandmaintaincontrol.Establishcorrectiveactionstobetakenwhenmonitoringindicatesthatthereisadeviationfromanestablishedcriticallimit.Establisheffectiverecord-keepingproceduresthatdocumenttheHACCPsystem.EstablishproceduresforverificationthattheHACCPsystemisworkingcorrectly.DevelopingaHACCPPlanAssembletheHACCPTeamDescribethefoodanditsdistributionIdentifyintendeduseandconsumersofthefoodDevelopaprocessflowchartVerifytheprocessflowchartConducthazardanalysis(Principle1)Figure.FirstsixstepsfordevelopmentofaHACCPplan(listsstepsusedintheapplicationofPrinciple1)1.AssembletheHACCPteam2.DescribethefoodanditsDistribution3.Identifyintendeduseandconsumersofthefood4.Developflowdiagram5.Verifyflowdiagram6.ConducthazardanalysisIntroductiontheinitialtacticsindevelopingHACCPplans

HACCPplansmustbespecificfortheproductandprocess.Eachplanmustbedevelopedbasedupontheuniqueconditionswhichdefineandproduceeachfoodproduct:SuppliersIngredientspecificationsBatchesofingredientsFormulationProductspecificationsFacilityandlayoutTypesofequipmentEquipmentdesignPreparationdesignOperatingconditionProcessingparametersEmployeepracticesPackagingmaterialsStorageandwarehousingDistributionRetailhandlinganddisplayProductshelf-lifeLabelInstructiontotheconsumeAssembletheHACCPteamHACCPCoordinatorTheHACCPteamDescribethefoodanditsintendeduseDevelopaflowdiagramwhichdescribetheprocessVerifytheflowdiagram

Knowledgeandexperiencetocorrectly:

identifypotentialhazards;assignlevelsofseverityandrisk;recommendcontrols.criteria,andproceduresformonitoringandverification;recommendappropriatecorrectiveactionswhenadeviationoccurs;

recommendresearchrelatedtotheHACCPplanifimportantinformationisnotknown;predictthesuccessoftheHACCPplan.2.Describethefoodandthemethodofitsdistribution

AseparateHACCPplanmustbedevelopedforeachfoodproductthatisbeingprocessedintheestablishment.TheHACCPteammustfullydescribethefood,includingtherecipeorformulation,storagemethod,thepotentialforabuseinthedistributionchannelandbyconsumers.

Describedquestions:Whatistheproduct?(e.g.,frozenfriedchickenthings;buttermilkpancakemix;chocolateicecream)Whatistheintendeduse?(e.g.,retail,foodservice,furthermanufacturing)Whatisthenatureoftheproduct?(e.g.fresh,canned,dried,vacuumpackaged)Whattypeofstorageanddistributionisrequired?(e.g.,frozen,refrigerated,ambient)Whatistheself-lifeoftheproduct?Whatpreparationproceduresarerequired?(e.g.,ready-toeat,heat-and-serve,prepareandbake,reconstitution)

Whatisthepotentialformishandling?Arethereanyotherspecialconsiderationswhichneedtobeaddressed?Note:thequestionswillvaryaccordingtotheindividualproduct.adetailedformulafortheproductisimportant.3.Identifytheintendeduseandconsumersofthefood

Theintendeduseofthefoodshouldbebaseduponthenormaluseofthefoodbyendusersorconsumers.Theintendedconsumersmaybethegeneralpublicoraparticularsegmentofthepopulation,suchasinfants,theelderly,etc.Example1:Ice-creamwithchocolates產(chǎn)品描述：巧克力冰激凌(產(chǎn)品名稱)是一種含有加熱滅菌成分(與食品安全有關(guān)的特性)又含有未加熱滅菌成分的冷凍即食產(chǎn)品(加工方式和預(yù)期用途)。經(jīng)過加熱殺菌的成分是脫脂奶粉，奶油，糖和水(產(chǎn)品成分)，未經(jīng)加熱殺菌的成分是香料和巧克力屑(產(chǎn)品成分)。本產(chǎn)品可直接食用，消費對象是普通人群，也包括高危險人群(最終用戶和消費者)。

Example2:MeatProducts產(chǎn)品描述產(chǎn)品名稱肉糜制品(豬肉丸;燒賣)原輔料和包裝材料豬肉,面粉,香菇,鹽,味精,蔗糖,色素,生粉;

塑料袋3.

重要產(chǎn)品特性充分蒸煮,貨架不穩(wěn)定的肉糜制品4.

預(yù)期消費者售往各超市,供普通公眾消費5.

消費方式食用前需進(jìn)行充分加熱的蒸煮,烹飪6.分銷控制運輸/儲藏溫度范圍為-18℃,適當(dāng)?shù)馁A藏控制Example3:Concentratedapplejuice加工產(chǎn)品類型名稱無菌果汁產(chǎn)品名稱濃縮蘋果汁重要產(chǎn)品特性

Aw0.97pH3.6-4.5,無防腐劑,添加VC,有機(jī)酸用途即時飲用包裝四面體多層紙板密閉包裝貨架壽命室溫20℃,保存10個月銷售地點通過零售、賓館、餐館、學(xué)校銷售給普通人群，包括嬰兒、老人、病人及免疫缺陷的體質(zhì)較弱人群。標(biāo)簽說明開口后冷藏保存,無安全要求特殊的分銷控制運輸/儲藏溫度范圍為5-20℃,適當(dāng)?shù)馁A藏控制

4.Developaflowdiagramwhichdescribethepurpose

Adetailedcompilationofmaterialassociatedwiththeingredients,storage,preparation,processing,packaging,storageanddistributionoftheproduct.Asimpleblockflowdiagram.Theequipmentusedisimportant.5.Verifytheflowdiagramanon-siteinspection,updatedandmodifiedforaccuracyandcompleteness肉糜制品工藝流程圖各類添加劑驗收各類添加劑入庫混合二次打漿原料肉驗收一次凍藏去筋,分割絞肉,打漿二次凍藏成型(肉丸)煮制攤凍包裝金屬探測成品凍藏出貨非肉成分驗收非肉成分入庫面粉制皮輔料清洗手包(燒賣)蒸制肉糜制品工藝說明加工步驟0使用設(shè)備加工工藝的描述和說明原料肉驗收按照原料肉驗收程序進(jìn)行，并要求供應(yīng)商提供獸藥殘留達(dá)標(biāo)保證函及檢疫證書去筋,分割工作臺、刀具將原料肉做適當(dāng)清理，去筋并切割成條形一次凍藏－18℃冷庫按要求將處理好的原料肉裝入專用容器內(nèi)并整齊擺放入冷庫絞肉,打漿絞肉機(jī)，打漿機(jī)將原料肉稍解凍，放入絞肉機(jī)絞肉，之后將粗肉陷放入打漿機(jī)進(jìn)一步打成細(xì)漿混合絞肉機(jī)將輔料用絞肉機(jī)絞碎后與肉漿混合二次打漿打漿機(jī)將混合好的肉漿放入打漿機(jī)進(jìn)一步打漿二次凍藏－18℃冷庫不即時使用的肉漿放入冷庫凍藏成型(肉丸)肉丸成型機(jī)，定型容器將肉漿放入肉丸成型機(jī)內(nèi)成型，然后放入盛入50－55℃熱水的定型容器中定型15－20分鐘煮制煮鍋煮鍋中的水煮制沸騰后將定型好的肉丸以每次（12±0.5)公斤的標(biāo)準(zhǔn)量投入鍋中,待肉丸浮起后測量水溫,水溫應(yīng)高于90℃,否則待所測水溫達(dá)到90℃開始記時,再煮1分鐘后起鍋加工步驟使用設(shè)備加工工藝的描述和說明攤凍不銹鋼淺盤,工作臺煮好的肉丸攤放再不銹鋼淺盤中,放在15±3℃環(huán)境下,風(fēng)冷20分鐘迅速將產(chǎn)品降溫到26±3℃包裝工作臺將降溫好的產(chǎn)品按照客戶預(yù)定的總重量規(guī)格分裝入塑料袋中金屬探測金屬探測器產(chǎn)品過金屬探測器檢測,Fe1.5mm,其他2.5mm.金屬探測器每隔一段時間校準(zhǔn)一次成品凍藏-18℃冷庫將產(chǎn)品放入塑料筐后放入冷庫凍藏出貨-18℃冷凍車輔料驗收按驗收規(guī)程進(jìn)行驗收輔料清洗容器輔料清洗按照標(biāo)準(zhǔn)操作程序進(jìn)行面粉制皮打面機(jī),壓面機(jī)制皮按照配料標(biāo)準(zhǔn)依次放入面粉,水等進(jìn)行攪拌,15-20分鐘完成,和好的面用壓面機(jī)壓3-5次,然后用成型模具制成標(biāo)準(zhǔn)面皮手包(燒賣)工作臺按照(12±1)克的標(biāo)準(zhǔn)包制燒賣蒸制蒸籠總蒸制時間為10分鐘,5分鐘時進(jìn)行倒籠,倒籠時測量最低一層產(chǎn)品的中心溫度,以80℃為關(guān)鍵限值危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)原料肉驗收物理危害:鐵釘,針頭等是經(jīng)常發(fā)現(xiàn)1.分割肉時容易挑選出2.金屬探測步驟可有效控制化學(xué)危害:獸藥殘留,禁用獸藥是經(jīng)常發(fā)現(xiàn)要求提供并檢查供應(yīng)商的保證文件生物危害:1.各類致病菌2.寄生蟲3.畜病是1.原料加工帶來2.活畜帶來3.病畜帶來1.蒸煮,冷藏步驟控制2.蒸煮步驟控制3.要求提供并檢查供應(yīng)商檢疫證明危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)去筋,分割物理危害:化學(xué)危害:生物危害:短時間內(nèi)完成,微生物增值不明顯.危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)一次凍藏物理危害:無化學(xué)危害:無生物危害:致病菌生長是不足夠低的儲藏溫度導(dǎo)致致病菌選用-18℃庫溫,并做好記錄,可保證有效的控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)絞肉.打漿物理危害:刀片破損,螺釘脫落等是機(jī)械老化時可能發(fā)生1.有效的機(jī)械保養(yǎng)措施2.金屬探測步驟能有效地控制否化學(xué)危害:無生物危害:致病菌生長否控制在較低時間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)混合物理危害:無化學(xué)危害:無生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)二次打漿物理危害:無是機(jī)械老化時可能發(fā)生1.有效的機(jī)械保養(yǎng)措施2.金屬探測步驟能有效地控制否化學(xué)危害:無生物危害:無否控制在較低時間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)二次凍藏物理危害:無化學(xué)危害:無生物危害:致病菌生長是不足夠低的儲藏溫度導(dǎo)致致病菌選用-18℃庫溫,并做好記錄,可保證有效的控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)成型(肉丸)物理危害:無化學(xué)危害:無生物危害:致病菌生長否控制在較短時間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)煮制物理危害:無化學(xué)危害:無生物危害:1.熱致死致病菌2.熱致死寄生蟲是足夠高的溫度與足夠高長的時間組合可以殺死致病菌和寄生蟲適當(dāng)?shù)臏囟扰c時間達(dá)到熱致死效果危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)攤凍物理危害:無化學(xué)危害:無生物危害:未被熱致死的革蘭陽性芽孢桿菌的增殖是攤凍時間過長攤凍完成后,立即入冷庫可避免危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)包裝物理危害:內(nèi)包裝帶來的攙雜是包裝塑料袋不清潔可能帶入雜質(zhì)制定嚴(yán)格的包裝材料檢驗控制措施化學(xué)危害:有毒的材料否選用食品級包裝材料,一般不會發(fā)生生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)金屬探測物理危害:挑出被金屬攙雜的產(chǎn)品是原料及加工帶來的金屬攙雜金屬探測器探測化學(xué)危害:無生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)成品凍藏物理危害:無化學(xué)危害:無生物危害:致病菌生長是不足夠低的貯藏溫度導(dǎo)致致病菌生產(chǎn)選用-18℃庫溫,并做好記錄,可保證有效地控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)各類添加劑的驗收物理危害:各類添加劑帶來的攙雜是劣質(zhì)添加劑混入的雜質(zhì)制定嚴(yán)格的來料檢驗程序進(jìn)行控制化學(xué)危害:非食品級原料否嚴(yán)格選用食品級添加劑,一般不會出現(xiàn)問題生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)各類添加劑的入庫物理危害:無化學(xué)危害:無生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)非肉成分的驗收物理危害:石頭,玻璃,金屬等是如香菇的采摘,晾曬等過程帶來的攙雜制定標(biāo)準(zhǔn)清洗程序和金屬探測步驟可做到有效的控制化學(xué)危害:無生物危害:微生物的生長否短時間完成,微生物增殖不明顯危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)非肉成分的入庫物理危害:無化學(xué)危害:無生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)清洗物理危害:除去輔料帶來的石頭,玻璃,金屬等是輔料帶來制定標(biāo)準(zhǔn)的清洗程序可達(dá)到有效的控制化學(xué)危害:清洗劑否選用食品級的清洗劑生物危害:環(huán)境細(xì)菌污染否保持環(huán)境衛(wèi)生,防止長時間浸泡可避免危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)制皮物理危害:無化學(xué)危害:色素是色素含量超標(biāo)制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:無危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)手包(燒賣)物理危害:無化學(xué)危害:色素制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:致病菌增殖是手包時間過長,溫度偏高可造成致病菌的增殖控制手包車間的溫度并做好記錄,產(chǎn)品完成后及時進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點?(是/否)蒸制物理危害:無化學(xué)危害:無是色素含量超標(biāo)制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:1.熱致死致病菌2.熱致死寄生蟲是足夠高的溫度與足夠高長的時間組合可以殺死致病菌和寄生蟲適當(dāng)?shù)臏囟扰c時間達(dá)到熱致死效果Summary

HACCPshouldgathernecessaryinformationby:Describingthefood,itsintendeduse,shelf-life,distribution,consumes,etc.2.Developingaflowdiagramandcomprehensiveinformationconcerningpreparationandprocessingoperations.3.Verifying,on-site,thattheflowdiagramisaccurateandcomplete.HazardanalysisKeyelementSafetyissues(notqualityandeconomicissues)Thesignificanceofthehazardsmustbedeterminedbasedupontheirlikelihoodoroccurrenceandtheirseverity.

Hazardsoflowriskaretypicallyaddressedthrough“GMPs”andother“prerequisite”programs.ExamplesofquestionstobeconsideredinahazardanalysisIngredientsDosethefoodcontainanysensitiveingredientsthatmaypresentmicrobiologicalhazards(e.g.,Salmonella,Staphylococcusaureus);chemicalhazards(e.g.,aflatoxin,antibioticorpesticideresidues);orphysicalhazards(stones,glass.metal)?2.Ispotablewaterusedinformulatingorinhandlingthefood?B.IntrinsicfactorsPhysicalcharacteristicsandcomposition(e.g.,pH,typeofacidulants,fermentablecarbohydrate,wateractivity,preservatives)ofthefoodduringandafterprocessing.Whichintrinsicfactorsofthefoodmustbecontrolledinordertoassurefoodsafety?Dosethefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationinthefoodduringprocessing?Willthefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationduringsubsequentstepsinthefoodchain?Arethereothersimilarproductsinthemarketplace?Whathasbeenthesafetyrecordfortheseproducts?C.ProceduresusedforprocessingDosetheprocessincludeacontrollableprocessingstepthatdestroyspathogens?Considerbothvegetativecellsandspores.Istheproductsubjecttorecontaminationbetweenprocess(e.g.,cooking,pasteurizing)andpackaging?D.

MicrobialcontentofthefoodIsthefoodcommerciallysterile(e.g.,lowacidcannedfood?)Isitlikelythatthefoodwillcontainviablesporeformingornonsporeformingpathogens?Whatisthenormalmicrobialcontentofthefood?Doesthemicrobialpopulationchangeduringthenormaltimethefoodisstoredpriortoconsumption?Doesthesubsequentchangeinmicrobialpopulationalterthesafetyofthefood?E.FacilityDesignDoesthelayoutofthefacilityprovideanadequateseparationofrawmaterialsfromready-to-eatfoodsifthisisimportanttofoodsafety?2.Ispositiveairpressuremaintainedinproductpackagingarea?Isthisessentialforproductsafety?3.Isthetrafficpatternforpeopleandmovingequipmentasignificantsourceofcontammination?F.EquipmentDesignWilltheequipmentprovidethetime-temperaturecontrolthatisnecessaryforsafefood?Istheequipmentproperlysizedforvolumeoffoodthatwillbeprocessed?Cantheequipmentbesufficientlycontrolledsothatthevariationinperformancewillbewithinthetolerancesrequiredtoproduceasafefood?Istheequipmentreliableorisitpronetofrequentbreakdowns?Istheequipmentdesignedsothatitcanbecleanedandsanitized?Isthereachanceforproductcontaminationwithhazardoussubstances;e.g.,glass?Whatproductsafetydevicesareusedtoenhanceconsumersafety?G.PackagingDoesthemethodofpackagingaffectthemultiplicationofmicrobialpathogensand/ortheformationoftoxins?Isthepackageclearlylabeled”Keeprefrigerated”ifthisisrequiredforsafety?Dosethepackageincludeinstructionsforsafehandlingandpreparationofthefoodbytheenduser?Isthepackagingmaterialresistanttodamagetherebypreventingtheentranceofmicrobialcontamination?Aretamper-evidentpackagingfeaturesused?Iseachpackageandcaselegiblyandaccuratelycoded?Doeseachpackagecontaintheproperlabel?SanitationCansanitationimpactuponthesafetyoffoodthatisbeingprocessedCanthefacilityandequipmentbecleanedandsanitizedtopermitthesafehandlingoffood?Isitpossibletoprovidesanitaryconditionsconsistentlyandadequatelytoassuresafefoods?Employeehealth,hygieneandeducationCanemployeehealthorpersonalhygienepracticesimpactuponthesafet