完整課件-食品安全體系評(píng)價(jià)

HACCP

EstablishingHazardAnalysisCriticalControlPointProgramsHongFuFuzhouUniversity2007.5.SectionI:HACCPandHACCPPrinciplesIntroductiontoHazardAnalysisCriticalControlPointSystemsHazardAnalysisandCriticalControlPointSystemsBasicStepsintheDevelopmentofHACCPSystemsPillsburyCompany1974USDALowacidcannedfoodsAQIS1980’sStartinAust.1995Conference1997/8FoodSafetyPlansHACCP(Historical--Perspective)1996/7FoodPoisoningCases1950’sSpaceProgramIntroductiontoHazardAnalysisCriticalControlPointSystemsHACCPConceptTheHazardAnalysisCriticalControlPoint(HACCP)systemisapreventivesystemforassuringthesafeproductionoffoodproducts.Principlestothefoodproductionprocessfromfieldtotable:basicagriculturefoodpreparationandhandlingfoodprocessingfoodservicedistributionsystemsconsumerhandlinganduse2.HACCPissimplyamethodicalandsystematicapplicationoftheappropriatescienceandtechnologytoplan,controlanddocumentthesafeproductionoffoods.ThemostbasicconceptunderlyingHACCPisthatofpreventionratherthaninspection.Anyonewhorelatedtothefoodproductioncanidentifywhereafoodsafetyproblemmayoccurandhowitwilloccur.whereandhowaretheHA(HazardAnalysis)partofHACCP.Theobjectiveistomaketheproductsafely,andtobeableprovethattheproducthasbeenmadesafely.theproofofthecontrolofprocessesandconditionsistheCCP(CriticalControlPoint)part.HACCPconceptcoversalltypesofpotentialfoodsafetyhazards—biological,physical,andchemical—whethertheyarenaturallyoccurringinthefood,contributedbytheenvironmentorgeneratedbyamistakeinthemanufacturingprocess.Chemicalhazards--mostfearedPhysicalhazards--mostcommonlyidentifiedBiological(microbiological)hazards--mostseriousOriginofHACCPDevelopmentofFoodsfortheSpaceProgramDevelopedbythePillsburyCompanyinresponsetothefoodrequirementimposedbyNASAfor“spacefoods”producedformannedspaceflightsbeginningin1959.NASAhadtwoprinciplesafetyissues:

Foodparticles—crumbs—inthespacecapsule.Absoluteassuranceoffreedomfrompathogensandbiologicaltoxins.(moredifficultytoaddress)Dr.HowardBauman:

ZeroDefectsPrograms:non-destructivetestingModesofFailuredevelopedbytheU.S.ArmyNatickLaboratories:itpredictwhatmightgowrong(ahazard),howitwouldoccur,andwhereitwouldoccurintheprocess.selectpoints(criticalcontrolpoints)atwhichmeasurementsorobservationscouldbemadewhetherornottheprocesswasbeingcontrolled.TheOriginalHACCPSystemfirstpresentedtothepublicatthe1971NationalConferenceonFoodProtection.theinitialHACCPsystemconsistedofthreeprinciples:Identificationandassessmentofhazardsassociatedwithgrowing/harvestingtomarketing/preparation.Determinationofthecriticalcontrolpointstocontrolanyidentifiablehazard.3.Establishmentofsystemstomonitorcriticalcontrolpoints.ThepreventivenatureoftheHACCPsystem:Identifyanysafety-relatedproblemswhicharerelatedtothisproductandprocess.2.Determinethespecificfactorswhichneedtobecontrolledtopreventtheseproblemsfromoccurring.3.Establishsystemsthatcanmeasureanddocumentwhetherornotthesefactorsarebeingcontrolledproperly.EarlyusesofHACCP

1970’s:

FDA—traineditsinspectorsintheelementsofHACCP,institutedspecialHACCPinspectionsoffoodplants.thelow-acidandacidifiedcannedfoodregulations—Title21,CodeofFederalRegulationsPart113.

1980’s:areportonmicrobiologicalcriteriawasissuedbyasubcommitteeoftheFoodProtectionCommitteeoftheNationalAcademyofSciences(NAS).HACCPVerifyFlowDiagramConductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescribethepreventivemeasures.IdentifytheCCPsintheprocess.EstablishcriticallimitsforpreventivemeasuresassociatedwitheachidentifiedCCP.EstablishCCPmonitoringrequirements.Establishproceduresforusingtheresultsofmonitoringtoadjusttheprocessandmaintaincontrol.Establishcorrectiveactiontobetakenwhenmonitoringindicatesthatthereisadeviationfromanestablishedcriticallimit.EstablisheffectiverecordkeepingproceduresthatdocumenttheHACCPsystem.EstablishproceduresforverificationthattheHACCPsystemisworkingcorrectly.SectionIIHazardsandControlsBiologicalHazardsandControlsChemicalHazardsandControlsPhysicalHazardsandControlsBiologicalHazardsandControlsFoodbornediseaseinUSAandChina

atleast6.5millioncases,9100fatalitiesannually,andthetotalyearlycostfrom$1to$10billioninUSA

atleast10millioncasesinChinafoodbornevs.waterbornediseases(outbreaksandcases)BiologicalHazardsandControlsFoodbornediseaseoutbreaksdefinition:Twoormorepersonexperiencesasimilarillnessafteringestionofacommonfoodexception---onecaseofbotulismorchemicalpoisoning2.EpidemiologicanalysisimplicatesthefoodasthesourceoftheillnessBiologicalHazardsandControlsActualvs.Reportedfoodbornediseaseoutbreakstipoftheiceberg“thereported”Foodsfrequentlyinvolvedinoutbreaksmostlyarefoodsofanimalorigin,48%oftheoutbreakscamefrombeef,chicken,eggs,pork,finfish,shellfish,turkeyordairyproducts.BiologicalHazardsandControlsStepsnecessarytocausefoodborneillnessthepathogenmustgrowtohighenoughnumberstocauseaninfectionortoproducetoxin:foodcansupportgrowthofthepathogen,andthefoodmustremaininthegrowthtemperaturerangelongenoughfortheorganismtomultiplyorproducetoxinPlacewhereillnessacquired79%incommercialsite(restaurants,cafeterialsanddelicatessens),21%inhomesprimarilyaproblemassociatedwithfoodpreparationandstorageFoodborneillnesscausedbybacteriaBiologicalhazards

bacteria,viruses,parasites,fungiandinsects.verysmallandcanbeseenwiththeaidofamicroscope.Bacteriacharacteristic(reportedinmore

casesoffoodborneillnessthananyotherhazard.)occurnaturallyintheenvironmentwherefoodsaregrown;single-celledmicroorganismsthatrequirefood,moisture,andwarmthtomultiply;mostaredestroyedbyadequatecooking,andnumbersarekepttoaminimumbypropercooling.Bacteriaandbacteriasporeallbacteriaexistinavegetativestate;somebacteriahavetheabilitytoformspores.Sporeshelpbacteriasurvivewhentheirenvironmentistoohot,cold,dry,acidic,orwhenthereisnotenoughfood.

Fig1.ThevegetativeandsporestatesofbacteriacellsVegetativecellsSpores

（optimalconditions）（stressconditions)ReproduceYESNOGrowYESNOProducetoxinYESNOResistanttostressNOYESHarmfulineatenYESNOSporesandtoxinsposeaspecialchallenge

Foodwithvegetativecellsandsporecells;Onlysporessurvivewhenfoodisheatedto74°C；

Sporesmaybecomevegetativeiffoodisnotcooledproperly;Vegetativecellsgrowandproducetoxin.Spoilageanddisease--causingbacteriaSpoilagebacteria:degradefoodsPathogenicbacteria:makepeopleillbothspoilageandpathogenicbacteriamustbecontrolledinfoodestablishmentstoimprovetheculinaryqualityandshelflifeofthefood.Whatbacterialneedinordertomultiply

Bacterialgrowth:binaryfission

Sixconditions:(temp.andtimearethemostcriticalfactorsaffectingthegrowthofbacteriainfoods.)asourceoffood(highinproteinorcarbohydrates);amildlyacidenvironment(pH4.6-7.0);atemperaturebetween5°Cand60°C(temp.dangerzone);

time(doubleinnumberevery15to30minutes,andasinglecellcanproduceoveronemillioncellsinjustfivehours);differentoxygenrequiringenvironments(dependingonthetypeofbacteria);enoughmoisture(wateractivitygreaterthan0.85).

Fig2.Bacterialgrowthcurve1.Lagphase–onlyafewhoursatroomtemperature,andcanbeincreasedbykeepingfoodsat5°Corbelow.2.Logphase–bacteriadoublinginnumberseveryfewminutes.Keepingbacteriafromreachingthelogphaseofgrowthiscriticalforfoodsafety.3.Stationaryphase–reproducingnumberequalsthataredyingoff4.Declinephase–bacteriadieoffrapidlybecausetheylacknutrientsandarepoisonedbytheirowntoxinwastes.FactorscontributingtofoodbornediseaseoutbreaksImproperstorage/holdingtemperatureInadequatecookingPoorpersonalhygieneCross-contaminationImproperreheatingPoorstoragepracticesFoodborneillnesscausedbysporeformingbacteriabacilluscereus(蠟狀芽孢桿菌屬)clostridiumbotulinum(肉毒梭狀芽孢桿菌)FoodborneillnesscausedbyNon-sporeformingbacteriaSalmonellaspp.(沙門氏菌)Shigatoxin-producingEscherichiacoli(致病性大腸桿菌)Vibrioparahemolylicus(副溶血弧菌)Staphylococcusaureus(金黃色葡萄球菌)Campylobacterjejuni(空腸彎曲菌)Listeriamonocytogenes(單核細(xì)胞增生李斯特菌)Shigellaspp.(志賀氏菌)

Table2-1MinimumgrowthtemperaturesforfoodbornepathogensOrganismMinimumtemperature（℃）Listeriamonocytogenes1Yersiniaentertocolitica-2EnterotoxignicEscherichiacoil3Vibriovulnificus5Aeromonashydrophila0-5Non-proteolyticClostridiumbotuli3.3Vibrioparahaemolyticus5-7

Salmonella7-10Bacilluscereus6-10Staphylococcusaureus7-10ProteolyticC.Botulinum10Clostridiumperfringens12Table2-2.RepresentativegenerationtimesforpsychrotrophicbacteriaTemperature(℃）Generationtime（min）

25302075151201020051200臘狀芽孢桿菌屬

10℃以下停止生長(zhǎng)（冷藏控制）不耐熱，100℃經(jīng)20分鐘可殺死；但芽孢耐熱生長(zhǎng)pH4.3-9.0,Aw0.95

條件致病菌：大量食用（10,000,000個(gè)/g)

肉制品,奶制品,蔬菜和水果帶菌率20%-70%肉毒梭狀芽孢桿菌

A,E型產(chǎn)生的外毒素是致死率極高的強(qiáng)神經(jīng)毒素當(dāng)環(huán)境溫度低于15℃或高于55℃時(shí),芽孢不能繁殖和產(chǎn)生毒素罐頭殺菌效果的指示菌:干熱180℃持續(xù)5-15min,或濕熱100℃持續(xù)3hr或高壓蒸氣121℃持續(xù)10min,才能殺死

91.48%由植物性食品引起,豆制品和罐頭沙門氏菌致病性大腸桿菌副溶血弧菌金黃色葡萄球菌空腸彎曲菌單核細(xì)胞增生李斯特菌志賀氏菌食品細(xì)菌性污染指標(biāo)細(xì)菌總數(shù)(食品清潔程度的標(biāo)志)大腸菌群(食品受到人及動(dòng)物糞便污染的標(biāo)志和腸道致病菌污染的指示菌)致病菌(不得檢出)

沙門氏菌屬,志賀氏菌屬,變形桿菌屬,致病性大腸桿菌,副溶血弧菌,金黃色葡萄球菌及肉毒梭菌,鏈球菌食品細(xì)菌性危害預(yù)防與控制1.細(xì)菌性危害的衛(wèi)生管理食品原料,生產(chǎn)經(jīng)營(yíng)過程,生產(chǎn)從業(yè)人員2.控制致病菌的生長(zhǎng)和繁殖溫度,濕度,酸堿度,營(yíng)養(yǎng)成分,空氣成分FoodborneillnesscausedbyvirusesVirusesaremuchsmallerthanbacteria,andtheyrequirealivinghost(human,animal)inwhichtogrowandreproduce.Properhandwashing,especiallyafterusingthetoilet,isthekeytocontrollingthespreadoffoodborneviruses.Types:HepatitisA(甲型肝炎)Norwalkvirus(諾瓦克病毒)Rotavirus(輪狀病毒)Footandmouthdiseasevirus(口蹄疫病毒)Slowvirus(慢病毒)FoodborneillnesscausedbyparasitesParasiticinfectionisfarlesscommonthanbacterialorviralfoodborneillnesses.Cysticercuscellulosae(豬囊尾蝣蟲).Toxoplasmagondii(弓形體蟲)Trichinellaspiralis(旋毛蟲)FoodborneillnesscausedbyfungiAflatoxin(黃曲霉毒素)Islanditoxin(島青霉毒素)Citrinin(桔青霉毒素)Citreoviridin(黃綠青霉素)ZearalanoneF2(赤霉病麥毒素)Indicatororganisms(andrelatedtests)ColiformbacteriaandE.coliaretwoindicatorsApplication:indicatefecalcontaminationorlackofcleanlinessinfoodpreparationthepossiblepresenceofapathogenortoxin;orThepossibilitythatfaultypracticesoccurredduringproduction,processing,storageanddistributionSummary1:PreventionofFoodborneDiseasePreventcontaminationoffoods

focuson:rawfoods,utensilsandequipment.DestructionofFoodborneDiseaseAgents

cooking,freezing,irradiation,addingacidsandpreservatives.PreventMultiplicationofFoodborneDiseaseAgents

Casestudy1.FourteenpeoplebecameillaftereatingpiethathadbeenhighlycontaminatedwithSalmonellaenteritidis.Severalofthevictimswerehospitalized,andamaninhisforties,whowasotherwiseingoodhealthdiedasaresultofthefoodborneillness.Inthisoutbreak,cream,custard,andmeringuepiesweremadeusingingredientsfromshelleggs.Thepieswerebakedinarestaurantbakeryandwerestoredfortwoandahalfhoursinawalk-incoolerbeforebeingtransportedinthetrunkofacartoaprivatecompanyouting.Thepieswereconsumedthreetosixhourslater.Leftoverpiewasconsumedlaterthateveningandthenextdayafterhavingbeenkeptunrefrigeratedforaslongas21hours.Whatconditionsmayhavepromotedbacterialgrowth?Casestudy2.Bruce,themorningprepcookatalocalrestaurant,waspreparingShreddedcheesetobeusedonpizza.Hisprocedureincludedcuttingthecheeseintosmallblocksandthenshreddingthecheesebyhand.Hepreparedseveral4-galloncontainersandleftthecontainersoutatroomtemperature(21℃)untiluse.Threeofthefourcontainerwereusedonpizzaslaterthatday.Thenextday,thefourthcontainerofcheesewasused.Onbothdays,thepizzaswerecookedinanovensetto260℃.Fourdayslater,severalpeoplecamebacktotherestaurantandsaidthattheyhadbecomeillafewhoursaftereatingpizzathere.Onlypeoplewhoatepizzaontheseconddayappearedtobecomeill.1.Whatfoodbornehazardmayhavebeenassociatedwiththisfoodborneillness?2.Howcouldthishavebeenprevented?ChemicalhazardsandcontrolsLawsandregulations(accordingtoFDAandUSDA)

adulterants:AfoodshallbedeemedtobeadulteratedIfitbearsorcontainsanypoisonousordeleterioussubstancewhichmayrenderitinjurioustohealthIfitbearsorcontainsanyaddedpoisonousorf=deleterioussubstanceTheregulationsclassifyharmfulchemicalsintotwomajorcategories:ProhibitedsubstancesDulcin甘精

Petassiumbromate溴酸鉀

Formadehyde甲醛

Salicylicacid水楊酸

Cyclamate糖精

Boricacid硼砂

Sodiumformaldehydesulfoxylate吊百塊

β-Naphtholβ-奈酚

Safrole黃樟素

Coumarin香豆素

BenzylvioletB紫色一號(hào)Unavoidablepoisonousordeleterioussubstances

FoodborneIllnessCausedbyChemicalsChemicalhazardsareusuallyclassifiedaseithernaturallyoccurringorman-madechemicals.NaturallyOccurring:

Allergens(過敏原)Ciguatoxin(西加毒素)Mycotoxin(霉菌毒素)Scombrotoxin(鯖魚毒素)Shellfishtoxins(貝類毒素)Man-MadeChemicals:CleaningsolutionsFoodadditivesPesticidesHeavymetalsFoodAllergens:Theonlywayforapersonwhoisallergictooneofthesefoodstoavoidanallergicreactionistoavoidthefood.Inmanycases,itdoesn’ttakemuchofthefoodtoproduceaseverereaction.

Fig.CommonfoodallergensMilk5.SoyEgg6.TreenutsWhiteproteins7.FishPeanuts8.ShellfishCiguatoxin(西加毒素)Scombrotoxin(鯖魚毒素)Shellfishtoxins(貝類毒素)Table.ChemicalsusedinfoodprocessingPointofuseTypesofchemicalsGrowingcropsPesticides,herbicides,defoliantsRaisinglivestockGrowthhormones,antibioticsProductionFoodadditives,processingaidsPlantmaintenanceLubricants,paintsPlantsanitationCleaners,sanitizingagents,pesticides.Man-MadeChemicals:

FoodadditivesPesticidesHeavymetals

Cleaningsolutions

DesigningtheHACCPprogramtoavoidchemicalhazardPriortoreceiptoffoodingredientsandpackagingmaterials.Uponreceiptofthesematerials.Duringprocessingatthepointswherechemicalsareused.Duringthestorageoffoodingredients,packagingmaterials,andhazardouschemicals.Duringtheuseofcleaningagents,sanitizers,lubricants,andothersanitationandmaintenancechemicals.Priortotheshipmentoffinishedgoods.PriortoreceiptSuppliersmaybeinvolvedinreducingthesignificanceofchemicalhazardsassociatedwithingredientsandsupplies.Manufacturersshoulddevelopspecificationsforallingredientsandpackagingmaterialsusedtoproducethefinishedproduct.Aletterofguaranteeshouldbeobtainedfromallsuppliersandvendors.UponReceiptAdditionalmeasuresmustbetakenwhenthematerialsarereceivedattheplant.Aperiodicsamplingandtestingprotocolisprudentformonitoringsupplierperformance.Processing

onemethodofcontrollingthechemicalusedinafoodprocessingplantistoinsurethatonly“approved”chemicalsareusedatthefacility.Tocontrolthein-houseuseofchemicals,thepointsofuseforeachchemicalmustbeaddressed.Regularlyscheduledin-houseauditsshouldbeperformedtoinsurethathazardouschemicalsarebeingadequatelycontrolledinprocessingareas.Storage

Crosscontaminationisalwaysofconcerninawarehouseifchemicalsarestoredincloseproximitytorawingredients,packagingmaterials,orfinishedproducts.

Sanitationandplantmaintenance

Allchemicalsusedintheplantsanitationandmaintenanceprogramsshouldbeapprovedbytheappropriateregulatoryagencytoavoidcreatingpotentialchemicalhazardsthroughtheiruse.ChemicalResidues

Misuseornegligentuseofcleaningandsanitizingchemicalscancreatechemicalhazardsinfoods.AsimplewaytoassurethatpreviouslycleanedlinesarefreeofharmfulcleaningchemicalsistotestthefinalrinsewaterwithPh-indicatingpaper.PesticideUsage

Labelsofallpesticidechemicalsbeingusedatthefacilityshouldbekeptonfile.Pesticidelabelsclearlystatetheconcentration,methodofapplication,andthetargetorganismforeachchemical.Itisstronglyrecommendedthatnobaitbeplacedinsideafoodprocessingplant.Priortoshipment

Allvehiclesshouldbeinspectedpriortoloadingfinishedgoods.Nothingsubstitutesforin-houseawarenessthroughroutine,carefulinspectionanddocumentationofthevehicleinspection.Summary2:Thefollowingstepsarerequiredindevelopingandimplementingasystemforcontrolofchemicalsusedinafoodprocessingfacility:1.Useonlyapprovedchemicals.Developspecificationsandobtainlettersofguaranteefromallsuppliersofchemicals,ingredients,andpackagingmaterials.2.Keepaninventoryofallchemicals,includingfoodadditivesandcoloringagentsthatareusedintheplant.3.Reviewcurrentproceduresforusingallchemicals,includingproductformulations.4.Audittheuseofallchemicals,includingthemonitoringofemployeepractices.5.Instituteappropriatein-housetests.6.Assureadequateemployeetraining.7.Keepabreastofnewregulations.Table.Examplesofchemicalusedinfoodproduction,pointsofcontrol,andcontrolmeasures

ChemicalPointofcontrolcontrolmeasure

RawMaterialsPesticides,toxins,hormones,PriortoreceiptSpecifications,lettersofguaranteeAntibiotics,hazardouschemicalvendorcertification,approveduses.

UponreceiptVehicleinspection,tests,controlledstorageconditions.Coloradditives,inks,indirectPriortorceiptSpecifications,lettersofguaranteetadditives,prohibitedsubstancesvendorcertification,approveduses.inpackagedingredientsandpackagingmaterialsUponreceiptVehicleinspection,properstorageChemicalPointofcontrolcontrolmeasure

ProcessingDirectfoodadditives,PriortoreceiptReviewpurpose,purity,formulations,labelrequirements.

PointofuseHandlingpracticesColoradditivesPriortorceiptReviewpurpose,exempted/certified,labelingrequirement

PointofuseHandlingpractices,quantitiesused.WateradditivesBoiler/watertreatmentApprovedchemicals,handlingpractices,quantitiesused.ChemicalPointofcontrolcontrolmeasure

BuildingandEquipmentMaintenanceIndirectfoodadditives,paints,PriortouseSpecufications,lettersofguarantee,approvedchemicals

PointofuseHandlingpractices,quantitiesused,properstorage.Sanitation

PesticidesPriortouseApprovedchemicals,procedures/uses.

PointofuseHandlingpractices,labelinstruction.surfaceprotected,cleanedafterapplicationCleaners,sanitizersPriortouseApprovedchemicals,procedures

PointofuseProcedures,adequaterinsingChemicalPointofcontrolcontrolmeasure

StorageandshippingCrosscontaminationStorageareaOrganizedbytypeofmaterials;toxicchemicalssecured/limitedaccess;inventoryallchemicals.AlltypesofchemicalsShippingvehiclesInspectandcleanvehiclesbeforeloadingshipfoodandchemicalsseparately

PhysicalHazards

Sourcesofphysicalhazards:ContaminatedrawmaterialsPoorlydesignedorpoorlymaintainedfacilitiesandequipment;

3.Faultyproceduresduringproduction;4.Improperemployeepractices.PhysicalHazardsandControlsIntroduction:physicalhazardsarerepresentedbyforeignobjectsorextraneousmatterthatarenotnormallyfoundinfood,includingsuchitemsasmetalfragments,glassparticles,woodsplintersandrockfragmentsorstones.Insomeinstances,physicalcontaminantsmayalsoinclude“filth”,suchasmoldmats,insectsandrodentdroppings.Foodsafety:physicalhazardsusuallycreateproblemsonlyforanindividualconsumerorasmallnumberofconsumers.physicalhazardstypicallyresultinpersonalinjuriessuchasabrokentooth,cutmouth,oracaseofchoking.

Rawmaterialreceipt:

controllingforeignobjectsinincomingrawmaterialsandingredientsbeginspriortoreceipt.Materialspecifications,lettersofguarantee,andvendorinspectionandcertificationwilleliminatethedanger.EquipmentcapableofdetectingandremovingpotentialforeignmaterialsshouldbeplacedinlineforprotectionTable.Equipmentfordetectingorremovingphysicalhazards.

EquipmentFunction

MagnetRemovehazardousmetallicmetalsMetaldetectorDetectshazardousferrousobjectslargerthan1mmandnonferrousobjectslargerthan2mmScreenorsifterRemovesforeignobjectslargerthansizeofopenings(mesh)AspiratorRemovesmaterialslighterthanproductRiffleboardRemovesstonesfromdrybeansandfieldpeasBoneseparatorRemovesbonechipsfrommeatandpoultryproducts.

Facility properlylightfixtures;carefuldesignoffacilitiesandequipment;keepingthefacilityfreeofpestsProcessmetalfragmentglassbreakagespecialprecautionsEmploye