食品安全體系-HACCP-基礎課程-【教材】中英雙語教學課件

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

HACCP基礎課程的模塊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)生基礎教材）HandinHandTechnical&Train407748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20105Wherediditcomefrom?

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

是構成全球食品標準的一部分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)一的食品標準提供指導的國際性組織ProvidesgeneralguidancefortheapplicationoftheHACCPsystem

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

國際食品法典的HACCP原則應該得到實施，并且被相關的法律法規(guī),行業(yè)準則和指導方針所參考HandinHandTechnical&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?國際食品標準如何規(guī)定？“Thecompany’sFoodSafetyPlanshallbebasedonaHACCPsystemwhichshallbesystematic,comprehensive,thorough,fullyimplementedandmaintained”. “公司的食品安全計劃應當建立在HACCP體系的基礎之上，該體系應該是系統(tǒng)的、綜合的、全面的、落實到位并不斷維護的。HandinHandTechnical&TrainingServicesLtd?Sheppard20108

WhatDoesTheLawState?

法律如807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard20109TheCodexCommissionleadstheway

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

國際食品標準的HACCP要求體現了國際食品法典中的內容HandinHandTechnical&Train907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201010的目標

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

如若違反Regulation(EC)No852/2004onthehygieneoffoodstuffs

有關食品衛(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HandinHandTechnical&Train1107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201012Whatistheroleofemployers?

雇主的角色？Establishandmaintainappropriatefoodsafetyculture

建立和維護適當的食品安全文化BecommittedtoHACCP,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/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?

食品加工人員的責任？Studentscopydownofftheboard

學員抄寫黑板上的內容HandinHandTechnical&Train1307748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201014ClassExercise

課堂練習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

學員抄寫黑板上的內容HandinHandTechnical&Train1507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201016BenefitsofHACCP

HACCP的好處Studentscopydownofftheboard

學員抄寫黑板上的內容HandinHandTechnical&Train1607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201017ClassExercise

課堂練習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

學員抄寫黑板上的內容HandinHandTechnical&Train1807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201019Adverseconsequences

不良后果Studentscopydownofftheboard 學員抄寫黑板上的內容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Lackofresources

缺乏資源Systemtoocomplexandnotunderstood

體系太復雜，難以理解Poor,inaccuraterecords

表格差而且不準確Toomuchpaperwork

文件太多Externallyimposed,staffhavenoownership

受外部強制，員工沒有所有權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–我們已經有了，這就足夠了！Toomanycontrolpoints

太多的控制點Unrealisticcriticallimits

不切實際的關鍵限值HandinHandTechnical&Train2007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201021WhatDoWeNeedForHACCPSuccess?

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

受培訓的員工Staffmusttakeownership

員工必須有所有權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

進行危害分析Specifycontrolmeasures

確定控制措施DetermineCCP’s 確定關鍵控制點EstablishCriticalLimit

確立關鍵限值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相關的食品加工EnvironmentAssociated相關的環(huán)境RiskAssessment風險評估Prerequisites前提條件CCP’s關鍵控制點

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.

必須對這些危害進行調查和控制

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

在質量管理體系的框架內進行管理HandinHandTechnical&Train2707748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201028PrerequisitesFocuson

前提條件集中在Premises建筑物Personnel人員Product產品HandinHandTechnical&Train2807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201029ClassExercise

課堂練習Listallrelevantsystemsneededtopreventhazardsrelatingto:列出與預防以下風險相關的所有體系：Premises建筑物Personnel人員Productsafety產品安全HANDOUTHO1分發(fā)HO1HandinHandTechnical&Train2907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201030PrerequisitesMustBeInstalledandOperational

前提條件必須進行安裝并運行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質量/技術Production/Operations生產/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。HandinHandTechnical&Train3207748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201033TraintheHACCPTeam

培訓HACCP小組Tobeeffectivetheteammustbetrainedinthe principlesofHACCP

為保證小組的有效性，必須對小組成員進行HACCP原則的培訓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計劃構成Idealforcomplexlargefactorysystems

適用于復雜的大型工廠Theymustalljointogether

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

貫穿練習的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調查物理、微生物和化學危害HO3HandinHandTechnical&Train3607748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201037ProductDescriptionandIntendedUseHO4

產品描述和預期用途HO4Recordtheproductdescriptione.g.

記錄產品描述，如：

Processmethod加工方法Storage儲存Anyhazardsassociatedwiththeproduct 任何與產品有關的危害Recordtheintendedusee.g.

記錄產品預期用途，如：Whowilleatit誰來食用Willitbecookedbeforeeating食用前是否經過烹飪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

加工流程圖應包括那些內容Theprocessflowdiagramsshallbepreparedtocovereach:-

加工流程圖應包括以下內容：Product,productcategoryorprocess

產品，產品類別或加工步驟Fromrawmaterialsthroughprocessing,storageanddistribution.

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

加工流程圖應包括那些內容？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HandinHandTechnical&Train4007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201041InclusiontoFlowDiagram

加工流程應包含的內容Potentialforprocessdelay

可能發(fā)生的加工延誤Reworkandrecycling

返工和回收利用Low/highriskandclean/dirtyareasegregation

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

成品、半成品，副產品和下腳料Theflowmustgoonestepback–supplier

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

前進一步-發(fā)貨HandinHandTechnical&Train4107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201042ClassExercise

課堂練習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對該圖進行驗證。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。

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

帶著流程圖進入車間 Checkalongthelineensurethateachstageiscorrect

根據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 引起食物中毒的細菌/微生物毒素/病毒Chemical化學危害toxic,cleaningchemicals,pesticides,lubricants

有毒物質、清潔化學用品、農藥、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”

收集和評估相關危害及導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)生的基礎教材）HandinHandTechnical&Train4807748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201049HowCanWeAnalysisHazards?

我們如何分析危害？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 Tcessdelaysortemporarystorage.

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、消除或將危害減小至可接受的水平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

從設備上掉落的金屬或放在設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

化學控制Processhazardandcause

加工危害和起因Chemicalgainingaccesstothefoodproductcausingtoxicpoisoningtotheconsumer

被化學品污染的食品導致消費者中毒HandinHandTechnical&Train5907748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201060CLASSEXERCISE

課堂練習Inthe‘controlmeasures’columnagainsteachofthehazardsidentifieddetailallthecontrolmeasuresyouhavealreadytocontrolthehazardidentified.

在已識別的每個危害相對應的控制措施一欄里詳細說明已經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關鍵控制點(BRC2.7)

HandinHandTechnical&Train6107748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201062NowWeDecidetheCCP’s

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

為預防或消除某一食品安全危害或將其減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?

我們如何判斷關鍵控制點？Lastpointintheline/processwherecontrolcanbeundertaken

整個生產線/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

風險評估

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

關鍵控制點要同時符合以下兩個問題？

IftheanswerisNOnotaCCPIftheanswerisYesnotaCCP

如果否，那就不是關鍵控制點如果是，那就不是關鍵控制點AlossofcontrolWouldresultinanUnacceptablehealthRisk失控會導致無法接受的健康風險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

關鍵控制點必須是可測量的CCP’smustbecorrectableatpointofmeasurement

關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HandinHandTechnical&Train6507748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201066HO7ClassExercise

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

課堂練習InthenextcolumnofyourHACCPplanshowyourdecisionastowhetherthehazardshouldberegardedasaCCP

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

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

HO8關鍵限值EachCriticalcontrolpointmusthavelimits

每一個關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?

我們如何知道關鍵限值應該是什么？

CriticallimitswillbeagreedbyHACCPleader

關鍵限值應由HACCP組長同意。

Research調查研究Historicaldate歷史資料Governmentguidelines政府規(guī)定Legislation法律法規(guī)Regulation規(guī)章制度Codesofpractice行為準則Governingbodies主管部門Experience經驗Training培訓HandinHandTechnical&Train7007748372683HandinHandTechnical&TrainingServicesLtd?Sheppard201071CLASSEXERCISE

課堂練習Inthecolumnheaded‘criticallimit’completethelimitsrequiredtomaintaincontrolofyourfactoryprocess.

在“關鍵限值”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鍵控制點是否受控。”(CodexAlimentariusFoodHygieneBasicText)（國際食品法典食品衛(wèi)生基礎教程） Mustbedocumentedtoprovethatthecheckhasbeendone

必須有記錄證明已進行檢查Noproof–nocheck!沒有證明

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

必須包括什么？Physicalparameters物理參數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–在小組內識別Who誰What什么Where在哪里When什么時候Why為什么