食品安全體系評(píng)價(jià)：Verify the flow diagram

1、1)Itemise all the individual processing steps in sequence from receipt of raw material through to the storage of finished product 2)Add a symbol to represent each individual processing step 3)Number each step,Preparing a Process Flow Chart,Process Flow Chart Symbols,SMP,奶油,糖液,水,香草提取物,巧克力片,干燥貯藏25 ,冷凍

2、貯藏,批量貯藏,拆袋加入裝料斗,稱量加入混合器（加蓋）,干燥貯藏25 ,干燥貯藏25 ,混合(40，30min),均質(zhì),泵入巴氏殺菌罐,巴氏殺菌罐(分批殺菌器65.5，30min),1.5h內(nèi)冷卻至7,泵入儲(chǔ)藏罐,過濾,冷凍,無菌空氣,用塑料量筒定量后倒入儲(chǔ)藏罐中,拆箱,拆袋加入冷凍機(jī)裝料斗,(自動(dòng)添加空氣和巧克力片)5,裝料、封蓋和貼標(biāo),塑料聽蓋和標(biāo)簽,金屬檢測(3mmFe；2mmNon - Fe),計(jì)量加入混合器（加蓋）,標(biāo)注日期,硬化(2h之內(nèi)降至-18 以下),裝箱、貨盤化,運(yùn)輸-18 ,貯藏(-30 ),計(jì)量加入混合器（加蓋）,計(jì)量加入混合器（加蓋）,熟化(47，最長48h),泵入冷

3、凍機(jī),5. Verify the flow diagram,It is imperative that the flow diagram be verified for accuracy and completeness by an on-site inspection of the facility, equipment and operations.,PFC Verification,Check every step is included. The chart represents what is actually happening, not what should be happen

4、ing.,Summary,Several steps must be taken prior to applying the seven HACCP Principles to a specific product and process. The initial steps include appointing a HACCP coordinator and assembling the HACCP team, this group gathers necessary information by : Describing the food, its intended use, shelf-

5、life, distribution, consumers, etc. Developing a flow diagram and comprehensive information concerning preparation operations Verifying, on-site ,that the flow diagram is accurate and complete.,Hazard Analysis and Identification of Critical Control Points,Introduction:,Principle 1: Conduct a hazard

6、analysis. Prepare a list of steps in the process where significant hazards occur and describe the preventive measures. Principle 2: Identify the critical control points in the process.,Inputs - Hazard Analysis,5 Ps,Potential Hazards,A factor which has the potential to compromise the health of the co

7、nsumer.,Physical Chemical Microbiological,Microbiological Hazards,Ingredients: Are there hazardous biological agents inherently associated with any of the ingredients? Are any of the ingredients or the finished product capable of supporting pathogens or otherwise susceptible to biological hazards du

8、e to contamination or mishandling?,Handling procedures and manufacturing operations: Are there any situations that may allow initially low levels or pathogens to multiply to hazardous numbers? Are there any situations where ingredients, work in process, or the finished product may become contaminate

9、d with pathogens? Are there any biological hazards that may be created by mishandling of the finished product in the distribution chain?,Chemical Hazards,Are there any hazardous associated with the growing, harvesting, processing, or packaging of any item? Are all of the food additive ingredients ap

10、proved for their intended uses? Do they meet purity requirements and are they being used appropriated? Are the food-contact packaging materials manufactured from approved chemicals? Are there labeling requirements associated with any food additive, such as for sulfites and some coloring agents? If s

11、o, do the product labels comply?,Are all food-contact surfaces fabricated from corrosion-resistant materials, and are they free of toxic substances? Are all water treatment chemicals, approved for use and used appropriately? Are only food-grade lubricants used in the plant? Are paints and other coat

12、ings on food-contact surfaces approved for such use? Are cleaning and sanitizing chemicals approved for such use in food plants? Are pesticides used for pest control in the plant? Are all hazardous chemicals handled and stored in a manner that precludes contamination of food-contact surfaces, raw ma

13、terials, ingredients, packaging materials, and finished product?,Physical hazards,Are there foreign objects capable of causing injury associated with any of the raw materials or ingredients? Are there physical hazards associated with any packaging material?,Are there environmental sources of physica

14、l hazards in and around food storage and processing areas? Is any equipment capable of generating physical hazards? Are there tools, utensils, and other implements used on or near the lines where there is a likelihood that they may fall into equipment or expose foods?,What harm can the hazard cause

15、the consumer. *life threatening *severe or chronic *moderate / mild,Severity,An estimate of the likely occurrence of a hazard *high *low,Risk,表5-4 巧克力冰淇淋在冷凍保藏階段可能存在的危害,表5-5 巧克力冰淇淋危害分析結(jié)果,表5-10 巧克力危害分析表,Worksheet 1- Hazard Analysis Chart,The HACCP Table,Worksheet 2 - HACCP Table,Critical Control Point

16、,A critical control point is a step in a food system where control may be applied to prevent, reduce or eliminate a hazard.,CCP,Control Point,A step or stage in the process which controls product quality or physical properties.,Quality,CCP Decision Tree,Hazard,Is control of this hazard necessary for

17、 Food Safety?,Could contamination occur at this step or increase to unacceptable levels?,Will a subsequent step eliminate this hazard?,Are procedures in place and will they reduce or eliminate this hazard?,Critical Control Point,YES,NO,YES,YES,NO,NO,NO,YES,CCP判斷樹,C C P,不是CCP,1、針對已辨明的危害，在本步或隨后的步驟中是否有

18、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,表5-11 巧克力冰淇淋生產(chǎn)過程中CCP的決策程序,Critical Limits, Monitoring and Corrective Actions,Specifications/Critical Limits,eg. Time - within 10 minutes Temperature -

19、5C Date Codes - greater than 3days,Procedures which are followed when deviations occur at a critical control point. Corrective action will:1)adjust the process to regain control - Correct2)deal with non-compliant product - Isolate3)review cause of non-compliance to ensure it will not recur- Determin

20、e Cause,Retained,Corrective Action,Planned observations and measurements to assess whether a critical control point is under control.,Monitoring,Efficient and accurate record keeping is essential to the application of an effective HACCP food safety system.,Records - Forms and Checklists,What does it mean? To establish truth or correctness of examination or demonstration. To provide support that the task is being done c