1FoodSafetySystems

HACCP-Foundation

食品平安體系

HACCP-根底課程

LucilleMSheppardHandinHandTechnical&TrainingServicesLtd手拉手技術(shù)&培訓(xùn)效勞公司

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20212HACCPFOUNDATIONMODULES

HACCP根底課程的模塊Module5模塊5Verification驗證Module1模塊1HACCPINTRODUCTIONHACCP介紹Module2模塊2PrerequisiteProgrammes前提條件的方案Module3模塊3DevelopingtheHACCPPlan制定HACCP方案Module4模塊4InstallingtheHACCPplan實施HACCP方案Module6模塊6Review評審07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20213Module1

模塊1

IntroductiontoHACCPHACCP介紹

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20214WhatisHACCP

什么是HACCP Hazard危害 Analysis分析 Critical關(guān)鍵 Control控制 Points點“Asystemwhichidentifiesandcontrolshazardswhicharesignificantforfoodsafety〞“是一個識別和控制顯著食品平安危害的體系〞(codexAlimentariesFoodHygieneBasictext)〔國際食品法典食品衛(wèi)生根底教材〕07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20215Wherediditcomefrom?

起源？Itwasdevelopedintheearly1960sbyPillsburyandNASAtoensurethatastronautswereprovidedwithsafefood. 上世紀60年代初由Pillsbury和NASA建立，是為確保為宇航員提供的食品是平安的。077483726836WhyDoWeNeedHACCP?

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)的一局部HandinHandTechnical&TrainingServicesLtd?Sheppard2021077483726837WhatisTheCodexAlimentariousCommission?

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原那么應(yīng)該得到實施，并且被相關(guān)的法律法規(guī),行業(yè)準(zhǔn)那么和指導(dǎo)方針?biāo)鶇⒖糎andinHandTechnical&TrainingServicesLtd?Sheppard2021077483726838

WhatDoesTheLawState?

法律如何規(guī)定？“ThatallfoodbusinessputinplaceandmaintainasystemwhichcoverstherequirementsoftheHACCPprinciplesandbasedontheCodexAlimentarius〞. “所有食品企業(yè)都要建立并維護一套體系，該體系需涵蓋HACCP的原那么并建立在國際食品法典規(guī)定的根底之上〞。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〞. “公司的食品平安方案應(yīng)當(dāng)建立在HACCP體系的根底之上，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的。HandinHandTechnical&TrainingServicesLtd?Sheppard202107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20219TheCodexCommissionleadstheway

國際食品法典委員會引航指路TheGlobalFoodStandardHACCPrequirementsreflectthoseasstatedwithintheCodexAlimentarius國際食品標(biāo)準(zhǔn)的HACCP要求表達了國際食品法典中的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202110的目標(biāo) Toensureahighlevelofconsumerprotectionwithregardstofoodsafetysystems. 在食品平安體系方面確保對消費者的高度保護。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202111Failuretocomply

如假設(shè)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.

嚴重違反的面臨無限額罰款和兩年以下的監(jiān)禁07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202112Whatistheroleofemployers?

雇主的角色？Establishandmaintainappropriatefoodsafetyculture 建立和維護適當(dāng)?shù)氖称菲桨参幕疊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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202113Whatarethefoodhandlersresponsibilities?

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

學(xué)員抄寫黑板上的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202114ClassExercise

課堂練習(xí)Whatarethebenefitsof HACCP有什么好處？HACCP? Ontheboard寫在黑板上07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202115BenefitsofAHACCPSystem

HACCP體系的好處Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202116BenefitsofHACCP

HACCP的好處Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202117ClassExercise

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202118AdverseConsequences

不良后果Studentscopydownofftheboard

學(xué)員抄寫黑板上的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202119Adverseconsequences

不良后果Studentscopydownofftheboard 學(xué)員抄寫黑板上的內(nèi)容07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202120WhatarethecommonreasonsforHACCPfailure?

HACCP失敗的主要原因是什么？Poorhygienepractices 不良的衛(wèi)生操作標(biāo)準(zhǔn)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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202121WhatDoWeNeedForHACCPSuccess?

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202122SevenPrinciplesofHACCP

HACCP七大原那么Constructaprocessflowdiagram

建立加工流程圖Identifypotentialhazards

識別潛在危害Conductahazardanalysis

進行危害分析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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202123Principles4-7

原那么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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202124Module2

模塊2Prerequisiteprogrammes前提條件方案07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202125TheFoodSafetySystems

食品平安體系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

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202126TheHACCPsystemonitsowndoesnotguaranteesafefood.

單獨的HACCP體系不能保證食品平安Whynot?

為什么不能？Becauseotherenvironmentalhazardsexist

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

必須對這些危害進行調(diào)查和控制

Theseareknownasprerequisites這被稱作前提條件07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202127WhatDoPrerequisitesCover?

前提條件包括？Daytodayissues日常問題Basicenvironmentalconditions根本的環(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)進行管理07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202128PrerequisitesFocuson

前提條件集中在Premises建筑物Personnel人員Product產(chǎn)品07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202129ClassExercise

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)品平安HANDOUTHO1分發(fā)HO107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202130PrerequisitesMustBeInstalledandOperational

前提條件必須進行安裝并運行ToallowtheHACCPplantobeeffective. 為使HACCP方案有效AllowtheHACCPplantobemorefocused 使HACCP方案更有針對性PrerequisitesmustbecrossreferencedwithintheHACCPplan 前提條件在HACCP方案中必須有交叉參照o07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202131HO2

Module3

HO2模塊3 DevelopingtheHACCPPLANTermsandDefinitions制定HACCP方案術(shù)語和定義07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202132HowisaHACCPPlanPutTogether?

HACCP方案是如何制定的？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方案的日常管理，共同參與其修訂和完善，擁有該方案的所有權(quán)。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202133TraintheHACCPTeam

培訓(xùn)HACCP小組Tobeeffectivetheteammustbetrainedinthe principlesofHACCP 為保證小組的有效性，必須對小組成員進行HACCP原那么的培訓(xùn)07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202134HowDoWeGetStarted?

如何開始？DefinethescopeoftheHACCPPlan 界定HACCP方案的范圍Willthestudycoverthewholeprocessorjustonepartofit? 該研究是涵蓋整個流程還是流程的一局部？Definethestartandendpoints 定義起點和終點Modularflow模塊型流程Linerflow流線型流程07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202135WhatareLinerandModularFlows?

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方案構(gòu)成Idealforcomplexlargefactorysystems 適用于復(fù)雜的大型工廠Theymustalljointogether 這些方案必須能結(jié)合在一起07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202136

ScopeofOurHACCPplan

throughoutourexercise(BRC2.6.1)

貫穿練習(xí)的HACCP方案的范圍

〕

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HO307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202137ProductDescriptionandIntendedUseHO4

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202138BRCSection2.4

BRC章節(jié)2.4Westartwithaprocessflowdiagram

我們從加工流程圖開始07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202139WhatDoWeIncludeinTheProcessFlowDiagram

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202140WhatshouldtheflowInclude?

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)07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202141InclusiontoFlowDiagram

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

前進一步-發(fā)貨07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202142ClassExercise

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，進展下一步工作之前一定要在車間內(nèi)對該圖進行驗證。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202143HandoutsHO5

分發(fā)材料HO5Processflowdiagramexamples 加工流程圖例如07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202144BeforeWeCanProceed?

開展下一步工作之前？Theprocessflowdiagrammustbecorrect!

流程圖必須準(zhǔn)確！Tocontinuewithoutverifyingandsigningoffwouldmeaneverythingwedonextmaybewrong

如果不進行驗證和簽字通過，接下來我們做的每一項工作都可能是錯誤的。

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202145VerifytheProcessFlowandSignoff(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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202146WhatNext?

下一步？Nextweidentifythehazardsateachstep 接下來我們要對每個步驟的危害進行識別(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。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202147Whatarehazards?

什么危害？Biological生物危害foodpoisoningbacteria/microtoxin/virus 引起食物中毒的細菌/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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202148WhatisHazardAnalysis?

什么是危害分析？

(BRC2.6.2)“TheprocessofcollectingandevaluatinginformationonhazardsandconditionsleadingtotheirpresencetodecidewhicharesignificantforfoodsafetyandthereforeshouldbeagreedintheHACCPPlan〞 收集和評估相關(guān)危害及導(dǎo)致其存在條件的信息，判斷哪些對食品平安是重要的，從而將其寫在HACCP方案中的一個過程。(codexAlimentariusFoodHygieneBasicText)〔國際食品法典食品衛(wèi)生的根底教材〕07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202149HowCanWeAnalysisHazards?

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202150WhatDoesP.I.G.S.Mean?

什么是P.I.G.S.？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) 開展–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局部，如：加工延遲或臨時儲存07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202151Brainstormingtechniques

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。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202152CLASSEXERCISE

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方案的空格里07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202153Next

下一步ControlMeasures控制措施(BRC2.6.3)07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202154NowWeNeedToIdentityTheControlMeasures?

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。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202155WhatisaControlMeasure?

什么是控制措施？Anyactionand/oractivityundertakentoensurethatsafefoodisbeingproducedincludesprerequisites 為確保食品平安而采取的任何行動或活動，包括前提條件Maybetoprevent,eliminateorreducethehazardtoacceptablelevels. 可能防止、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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202156HO6IdentifyingTheControlMeasures

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202157GlassorBrittlePlastic

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？07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202158FoodBourneDiseaseControl

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202159ChemicalControls

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202160CLASSEXERCISE

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說明已經(jīng)建立的用以控制已識別危害的所有控制措施。07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202161Next

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

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202162NowWeDecidetheCCP’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)防或消除某一食品平安危害或?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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202163HowDoWeDecideWhatIsaCCP?

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.07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202164CCPsNeedtoSatisfyBothQuestions?

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202165SimpleRulestoApply

要遵循的簡單規(guī)那么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行控制，小組必須如實記錄07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202166HO7ClassExercise

HO7課堂練習(xí)UsingthedecisionTree使用決策樹MetalDetection金屬探測07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202167CLASSEXERCISE

課堂練習(xí)InthenextcolumnofyourHACCPplanshowyourdecisionastowhetherthehazardshouldberegardedasaCCP 在你HACCP方案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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202168Next

下一步CRITICALLIMITS關(guān)鍵限值(BRC2.8)07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202169HO8CriticalLimits

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〔必須采取行動防止失控〕07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202170HowDoWeKnowWhatACriticalLimitShouldBe?

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)那么Governingbodies主管部門Experience經(jīng)驗Training培訓(xùn)07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202171CLASSEXERCISE

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202172WhatNext?

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

07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202173WhatisaMonitoringSystem?

什么是監(jiān)控體系？ “TheactofconductingaplannedsequenceofobservationsormeasurementofcontrolparameterstoasseswhetheraCCPisundercontrol〞 “對控制參數(shù)實施的一系列有方案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)生根底教程〕 Mustbedocumentedtoprovethatthecheckhasbeendone 必須有記錄證明已進行檢查Noproof–nocheck!沒有證明–沒有檢查！07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202174WhatSortofThingsMustBeIncluded?

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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202175

WhyDoWeNeedToMonitor

我們需要監(jiān)控什么？Essentialtoconfirmthattheprocessisundercontrol 最根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07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202176MonitoringSystemsmustalwaysdefine?

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

在線或離線評估Observationormeasurement

觀察或測量07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202177UseBrainstormingtechniques

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How怎么樣07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202178ClassExercise

課堂練習(xí)Whatshouldamonitoringprocedureinclude?

監(jiān)控程序應(yīng)該包括什么？07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202179MonitoringProcedureincludes

監(jiān)控程序包括Responsibility-(whodoesthecheck) 職責(zé)-〔由誰來檢查？〕Frequency-(costofrework,linespeed) 頻率-〔返工費用，生產(chǎn)速度〕Whatcheckmustbecarriedout 必須做什么檢查Wheretobeundertaken 在哪里做Explanationwhytoaidstafftraining 為什么要對員工培訓(xùn)提供幫助的解釋Howtodothecheck–workinstruction 如何檢查–工作指南Mustalwayslinktocorrectiveactions必須和糾偏行動聯(lián)系起來07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202180DesigningMonitoringRecords

設(shè)計監(jiān)控記錄Mustbe必須要Easytouse使用方便Provideaplacetorecordallappropriatedata

可記錄所有適當(dāng)?shù)臄?shù)據(jù)Gettheuserinvolvedinthedesign

讓使用人員參與到記錄的設(shè)計中來07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202181Typicalrecordformcontents

典型的記錄表格的內(nèi)容Documentcontrolinformation文件控制信息Uniquereferencenumber獨有的參考號Titleofrecordform表格的名稱Dateofissue/issuenumber公布日期/公布號Issuedby公布人Approvedby批準(zhǔn)人Supersedes替換文件Productidentificatione.g.date,time,batch 產(chǎn)品標(biāo)識，如：日期，時間，批次07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202182Recordcontentscontinued

表格內(nèi)容還包括Operationperformed

執(zhí)行的操作Criticallimit,andwhererelevanttargetandtolerance

關(guān)鍵限值及相應(yīng)的目標(biāo)值和偏差A(yù)ctualresultofmonitor–somewheretorecordthecheck

實際監(jiān)控結(jié)果–有專門的地方記錄檢查Correctiveactionandresponsibility

糾偏行動和負責(zé)人Actualcorrectiveactions

實際的糾偏行動Operatoridentification

操作員身份識別Supervisor/responsiblereviewingofficialsignoff

監(jiān)督人/負責(zé)檢查人員的簽名Areatorecordcomments

備注07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202183CheckingMonitoringRecords

檢查監(jiān)控記錄“AllrecordsanddocumentsassociatedwithmonitoringCCP’smustbesignedbytheperson(s)doingthemonitoringandbyaresponsiblereviewingofficial(s)ofthecompany〞 (codexAlimentariusFoodHygieneBasicText) “所有與關(guān)鍵控制點的監(jiān)控相關(guān)的記錄和文件必須有實施監(jiān)控的人員和公司負責(zé)檢查的人員的簽名。〞〔國際食品法典食品衛(wèi)生根底課程〕Whyrecord:為什么記錄Importantforduediligence對履行恪盡職守很重要ShowCCPisundercontrol說明關(guān)鍵控制點是受控的Showproductionofsafefood說明生產(chǎn)的是平安的食品RequiredbyBRC/customersBRC和消費者的要求07748372683HandinHandTechnical&TrainingServicesLtd?Sheppard202184WhenMustWeCompleteMonitoringRecords?

何時必須填寫監(jiān)控記錄？Completeatthetimeofthecheck

檢查的同時填寫記錄asperagreedsystem

根據(jù)已確定的體系NEVERbeforecheckiscompleted

不要在實施檢查之前就填寫表格NEVERmakeupresults

不要編造檢查結(jié)果MUSTBEfactualnotfiction

必須真實不能虛構(gòu)07748372683HandinHan