職業(yè)教育國際郵輪乘務(wù)管理專業(yè)教學(xué)資源庫《郵輪餐飲服務(wù)與管理》（雙語版）H.A.C.C.P標(biāo)準(zhǔn)PrinciplesofH.A.C.C.PSystem授課老師：王昭【學(xué)習(xí)目標(biāo)】知識(shí)目標(biāo)：了解HACCP體系的概念。能力目標(biāo)：能夠明確HACCP原則的步驟；能夠掌握在處理食品時(shí)7個(gè)步驟的關(guān)鍵點(diǎn)。思政目標(biāo)：培養(yǎng)仔細(xì)認(rèn)真的踏實(shí)的工作態(tài)度；逐步培養(yǎng)勤奮不怕吃苦的勞模精神。知識(shí)點(diǎn)知識(shí)點(diǎn)一

什么是HACCPWhatisHACCP?知識(shí)點(diǎn)二HACCP的具體標(biāo)準(zhǔn)

theStandardofHACCPprinciple

知識(shí)點(diǎn)一什么是（HACCP）？

WhatisHACCP?是常見的食品安全衛(wèi)生體系之一。是食品安全風(fēng)險(xiǎn)管理的工具之一。是一個(gè)涉及多方面的復(fù)雜系統(tǒng)。HACCP體系原來叫HACCP七大原理。1993，CAC《食品衛(wèi)生通則》附錄《HACCP體系及其應(yīng)用準(zhǔn)則》China-HACCP體系GB/T527341-2009GB14881-2013國內(nèi)主要申請(qǐng)HACCP體系的企業(yè)主要有乳制品企業(yè)和出口企業(yè)。HACCP體系HACCPstandsfor:HazardAnalysisandCriticalControPoints危害分析和關(guān)鍵控制點(diǎn)

是一種科學(xué)、合理、針對(duì)食品生產(chǎn)加工過程進(jìn)行過程控制的預(yù)防性體系，這種體系的建立和應(yīng)用可保證食品安全危害得到有效控制，以防止發(fā)生危害公眾健康的問題。出自：國際食品法典委員會(huì)

知識(shí)點(diǎn)二HACCP的具體標(biāo)準(zhǔn)

theStandardofHACCPprinciplePrinciple1:HazardAnalysisProcessofidentifyingandevaluatingpotentialhazardsassociatedwithfoodstodeterminewhichmustbeaddressedinaHACCPplan.Principle2:DetermineCriticalControlPoints(CCPs)Thelast4stepwhereyoucanintervenetoprevent,controloreliminatethegrowthofmicro-organismsinfoodbeforeservice.Principle3:EstablishCriticalLimitsMinimumandmaximumlimitsthattheCCPmustmeettoprevent,eliminateorreduceahazardtoanacceptablelimit.Principle5:TakingCorrectiveActionPrinciple4:MonitoringCriticalControlPointsBespecificabout:HowtheCCPwillbemonitored.Whenandhowoftentomonitor.Whowillmonitor.Equipmentandtoolsneededtomonitor.Principle5:TakingCorrectiveActionPrinciple6:VerifyThattheSystemWorksTheprocessofdeterminingifyourHACCPsystemisworkingaccordingtotheplan.Verificationhelpsyoudetermineif:CCPsandcriticallimitsareappropriate.Monitoringalertsyoutohazards.Correctiveactionsareadequate.Employeesarefollowingprocedures.Principle7:RecordKeepingandDocumentationProperrecordsallowyoutodocumentthatyouarecont