食品安全監(jiān)督管理英文課件：5HACCP-foodsafety-tool-application

1、General Introduction to Pre-requisite Program of HACCP,Winston Gao,Outline,Self-introduction Common programs involved in food industry and Canadian Governments HACCP system FSEP program GMP/Pre-requisite program Reference resources,Self-introduction,Name Background Current job function Your objectiv

2、e of attending this training,Course Objectives,Improve knowledge and understanding of GMP or FSEP Pre-requisite Program Understanding CFIAs expectations and industry practices Get practical skills in effective document writing/control Learn the principles of efficient record- keeping to minimize pap

3、er work,Common programs in food industry,ISO series (9000, 14000, 22000, etc) (voluntary) OHSA (Occupational Health and Safety Act (mandatory) WHIMS (Workplace Hazardous Material Information System) (mandatory) HACCP (mandatory/voluntary) Other programs Kosher, organic, health check, etc. (voluntary

4、,Global Food Safety Initiative Standards,SQFSafe Quality Food - Level 1, 2, 3 BRC (British Retail Consortium) Food Standard ISO 22000 others All of them HACCP based, food retailers requested,Responsibilities and Programs within Canadian Governments,Levels of Canadian Governments Food safety-related

5、agencies at federal, provincial and municipal (HC, CFIA, AAFC, PHA, OMAFR, OMHLC, etc) Canadian Food Inspection System joint by government and industry Food safety programs at federal level 1) On-farm food safety recognition program farming 2) FSEP (Food Safety Enhancement program) processing 3) QMP

6、 (Quality Management Program) fishery sector Food Safety programs at provincial level HACCP Advantage program - OMAFRA,Relationship of HACCP and Regulatory Food Safety Programs (RFSP,At processing level HACCP fully represented in RFSP (i.e, FSEP, QMP/HACCP Advantage) At farm/retail/food service leve

7、l only HACCP principle represented in RFSP (i.e. CFIA On-farm food safety recognition program Agricultural industry associations-developing/government-recognizing) Within Canada, only FSEP implemented mandatory at federal level (meat/poultry) and QMP at federal level (seafood), all other RFSP volunt

8、ary implemented at all levels,HACCP System,CODEX HACCP HACCP SYSTEMS = Food Hygiene Programs + HACCP Plans Food Hygiene Programs = Prerequisite Program = GMP (Good Manufacturing Practices,Definition of PRP,PRP - prerequisite programme basic conditions and activities that are necessary to maintain a

9、hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization. Documents should specif

10、y how activities included in the PRPs are managed,GMPs,You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. These standard principles and practices are called Good Manufacturing Pr

11、actices (GMPs,GMPs,Preventative measures to ensure food safety Based on practical experience over a long period of time The foundation on which to build a HACCP program,STANDARD OPERATING PROCEDURES (SOPs,The purpose and frequency of doing a task Who will do the task A description of the procedure t

12、o be performed What paperwork is to be completed (documentation) The method by which you show that task is satisfactorily completed And the corrective actions to be taken of the task is performed incorrectly,Canadian HACCP System,FSEP CFIAs food safety approach for dairy, eggs, meats/poultry and oth

13、er commodities FSEP (Food Safety Enhancement Program) Prerequisite programs + HACCP plans + Validation + Maintenance/Reassessment Based on International Codex Alimentarius Code Administrated and audited by CFIA,HACCP: International,Regulation in: U.S. Japan Australia New Zealand Canada Voluntary in

14、most food sectors Mandatory in federally registered meat, fish and seafood processing facilities,FSEP Manual (2012,Section 1: FSEP Description Section 2: Responsibility Section 3: HACCP System Documentation Section 4: Recognition Process Section 5: Changes to a recognized HACCP System Section 6: CFI

15、A Verification of FSEP Voluntarily Recognized Establishments,Goal of Business,Minimizing loss is as much improvement as maximization of profits,Food Quality Systems,Pre-requisite Programs,HACCP Plans,Quality (SQF, ISO 9000,TQM,Quality Control,History and Objective of HACCP,NASA requested Pillsbury t

16、o create food for astronauts in 1959 Objective: 100% food safety Not rely on finished product inspection only Focus on process control, and record keeping Systematic, preventative program,Ten Main Reasons for Food Poisoning,Inadequate cooling/refrigeration, food left at room temperature * Too long b

17、etween preparation and consumption * Inadequate reheating Inadequate cooking Cross-contamination from raw to high risk/RTE foods * Infected food handlers * Inadequate hot holding temperature Inadequate hand washing * Contaminated raw foods and ingredients * Improper cleaning of equipments and utensi

18、ls * * Items can be controlled by prerequisite programs,Reasons for Implementing Prerequisite Program,Food Safety (consumers, customers, international trade) Legal Liability Product quality (longer shelf life 2) tool for continuous improvement; 3) registration required; 4) selling/marketing tool 5)

19、etc. Objectives 1) to locally link programs (GMPs, HACCP, Quality, Health 3) to capture the required information, 4) to write procedures in a clear manner that are simple to use and easy to update,Levels of Documentation,Commitment Statements,Directive general detail,Directive specific detail,Captur

20、e the “Proof,Document Control Information Required,A page numbering systems (e.g. 1 of x) Date Issue number /Revision level Title on every page Footer that indicates who the document was written and approved by Clearly marked changes on revised copies Colored paper, logo, etc,Prerequisite Template,T

21、he following are required as part of each program What is done? How is it done? How often is it done? (frequency) Who does it? How are deficiencies corrected? How are the deficiencies recorded? Who checks the checker? What records are kept,Heading Definitions,Scope and Purpose brief description of t

22、he section contents and statement of your companys compliance to the section Responsibility list by title and function Specific Procedures how you will manage; frequency; monitoring limits Corrective Action Deviation Procedure Verification Double check and corrective action Related and support Recor

23、ds and Documentation,Documentation Template,Scope/Purpose: What is to be accomplished? Responsibility: Who is responsible? Procedure: What is to be done/How is it be done? Frequency: How often is it to be done? Deviation Procedure: Actions to be taken if out of specification? Verification: How to en

24、sure the procedure is followed? What should be done if this cross check is out of specification? Records: List records/forms,Writing the Procedures,Start by documenting what you CURRENTLY DO. Use and Review existing documentation Keep it simple with Bullet Points and Flow Diagram Compare to standard

25、 IMPROVE to meet the standard (add training) Keep the process in perspective,Steps to Documenting Prerequisite Programs,Document control methods Layout and style Training for Manager and Supervisor Assign specific GMP elements Provide standard documentation template Set timelines,Prerequisite Progra

26、ms,A. Premises B. Transportation, Purchasing, Receiving, Shipping allergen (ID and location) First In First Out (FIFO) Nothing touches the floor Partial used materials, covered/sealed 5m perimeter,Non-Food Chemicals Receiving 10-15 minutes per topic is best; or once per month,Controlled Access,Contr

27、olled access 1) visitors review GMPs, sign-in, identification, accompanied 2) drivers signs, partitions 3) contractors sign-in, GMPs/rules reviewed annually Security policy,E. Sanitation/Pest Control,Cleaning and Sanitation Program Master cleaning schedule CIP and COP Premises, production, storage a

28、reas Does not contaminate food and/or packaging material,Sanitation - Purpose,Keep equipment, premises, production and storage areas clean Minimize the risk 1) product contamination 2) pest infestation,Sanitation Key Elements,Prioritize activities Use disassembly diagrams Post instructions in work a

29、reas Master sanitation schedule Pre-op inspection and records Approved chemical list Audits/verification Corrective action Training,Sanitation Procedures,Main categories Daily cleaning Non-daily cleaning During-production cleaning Effectiveness checks swab, ATP, pre-op inspection, daily visual monit

30、oring SSOP (Sanitation Standard Operating Procedures) for all equipments and areas machine name, procedure, chemical, concentration, time, frequency, etc,Pest Control,Pest Control Program Pest Control Organization List of chemicals used (including concentration, volume and location) Map Records - tr

31、ends method of notification List of contacts (company, govt, labs, legal etc) Description of code identification and product identification used How product returns handled Classify hazard (class I, II, III) Means of tracking customer complaints Description of traceability test used (mock recall met

32、hod) Complete and accurate records how customer records maintained,Mock Recall Test Traceability,Measure traceability How frequently (one/year, two/year?) How do you determine what product to test? What are you measuring? - recall effectiveness,Traceability is Key,Minimum product to customer Better product by lot number Bes