食品安全體系評(píng)價(jià)：Section III Developing HACCP Plans

SectionIIIDevelopingHACCPPlansInitialTacticsindevelopingHACCPplansHazardanalysisandidentificationofCCPsMonitoringandcorrectiveactionsRecordkeepingandverificationproceduresWorkshopflowdiagramsandformsDefinitionsofHACCPCCPdecisiontreeasequenceofquestionstodeterminewhetheracontrolpointisaCCPCCP判斷樹(shù)CCP不是CCP1、針對(duì)已辨明的危害，在本步或隨后的步驟中是否有相應(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(guò)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CCPDecisionTreeHazardIscontrolofthishazardnecessaryforFoodSafety?Couldcontaminationoccuratthissteporincreasetounacceptablelevels?Willasubsequentstepeliminatethishazard?Areproceduresinplaceandwilltheyreduceoreliminatethishazard?CriticalControlPointNotaCriticalControlPoint

NotaCriticalControlPoint

NotaCriticalControlPoint

Introduceormodifyprocedures

YESNOYESYESNONONOYESContinuousMonitoring:uninterruptedcollectionandrecordingofdatasuchastemperatureonastripchart.Control:a.tomanagetheconditionsofanoperationtomaintaincompliancewithestablishedcriteria.b.Thestatewhereincorrectproceduresarebeingfollowedandcriteriaarebeingmet.ControlPoint:Anypoint,step,orprocedureatwhichbiological,physical,orchemicalfactorscanbecontrolled.Correctiveaction:

procedurestobefollowedwhenadeviationoccurs.Criterion:arequirementonwhichajudgmentordecisioncanbebased.Criticalcontrolpoint(CCP):apoint,step,orprocedureatwhichcontrolcanbeappliedandafoodsafetyhazardcanbeprevented,eliminated,orreducedtoacceptablelevels.Criticaldefect:adeviationataCCPwhichmayresultinahazard.Criticallimit:acriterionthatmustbemetforeachpreventivemeasureassociatedwithacriticalcontrolpoint.Deviation:failuretomeetacriticallimit.

HACCPPlan:ThewrittendocumentwhichisbasedupontheprinciplesofHACCPandwhichdelineatestheprocedurestobefollowedtoassurethecontrolofaspecificprocessorprocedure.

HACCPsystem:TheresultoftheimplementationoftheHACCPplanHACCPTeam:ThegroupofpeoplewhoareresponsiblefordevelopingaHACCPplan.HACCPPlanReevaluation:OneaspectofverificationinwhichadocumentedperiodicreviewoftheHACCPplanisdonebytheHACCPteamwiththepurposeofmodifyingtheHACCPplanasnecessary.HACCPPlanValidation:TheinitialreviewbytheHACCPteamtoensurethatallelementsoftheHACCPplanareaccurate.Hazard:Abiological,chemical,orphysicalpropertythatmaycauseafoodtobeunsafeforconsumption.Monitor:ToconductaplannedsequenceofobservationormeasurementstoassesswhetheraCCPisundercontrolandtoproduceanaccuraterecordforfutureuseinverification.PreventiveMeasure:Physical,chemical,orotherfactorsthatcanbeusedtocontrolanidentifiedhealthhazard.RandomChecks:ObservationsormeasurementswhichareperformedtosupplementthescheduledevaluationsrequiredbytheHACCPplan.Risk:Anestimateofthelikelyoccurrence.Severity:Theseriousnessofahazard.Sensitiveingredients:Aningredientknowntohavebeenassociatedwithahazardandforwhichthereisreasonforconcern.Targetlevels:criteriawhicharemorestringentthancriticallimitsandwhichareusedbyanoperatortoreducetheriskofadeviation.Verification:theuseofmethods,procedures,ortestsinadditiontothoseusedinmonitoringtodetermineiftheHACCPsystemisincompliancewiththeHACCPplanand/orwhethertheHACCPplanneedsmodificationandrevalidation.SevenPrinciplesofHACCPConductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescriblethepreventivemeasures.IdentifytheCCP’sintheprocess.EstablishcriticallimitsforpreventivemeasuresassociatedwitheachidentifiedCCP.EstablishCCPmonitoringrequirements.Establishproceduresforusingtheresultsofmonitoringtoadjusttheprocessandmaintaincontrol.Establishcorrectiveactionstobetakenwhenmonitoringindicatesthatthereisadeviationfromanestablishedcriticallimit.Establisheffectiverecord-keepingproceduresthatdocumenttheHACCPsystem.EstablishproceduresforverificationthattheHACCPsystemisworkingcorrectly.DevelopingaHACCPPlanAssembletheHACCPTeamDescribethefoodanditsdistributionIdentifyintendeduseandconsumersofthefoodDevelopaprocessflowchartVerifytheprocessflowchartConducthazardanalysis(Principle1)Figure.FirstsixstepsfordevelopmentofaHACCPplan(listsstepsusedintheapplicationofPrinciple1)1.AssembletheHACCPteam2.DescribethefoodanditsDistribution3.Identifyintendeduseandconsumersofthefood4.Developflowdiagram5.Verifyflowdiagram6.ConducthazardanalysisIntroductiontheinitialtacticsindevelopingHACCPplans

HACCPplansmustbespecificfortheproductandprocess.Eachplanmustbedevelopedbasedupontheuniqueconditionswhichdefineandproduceeachfoodproduct:SuppliersIngredientspecificationsBatchesofingredientsFormulationProductspecificationsFacilityandlayoutTypesofequipmentEquipmentdesignPreparationdesignOperatingconditionProcessingparametersEmployeepracticesPackagingmaterialsStorageandwarehousingDistributionRetailhandlinganddisplayProductshelf-lifeLabelInstructiontotheconsumeAssembletheHACCPteamHACCPCoordinatorTheHACCPteamDescribethefoodanditsintendeduseDevelopaflowdiagramwhichdescribetheprocessVerifytheflowdiagram

Knowledgeandexperiencetocorrectly:

identifypotentialhazards;assignlevelsofseverityandrisk;recommendcontrols.criteria,andproceduresformonitoringandverification;recommendappropriatecorrectiveactionswhenadeviationoccurs;

recommendresearchrelatedtotheHACCPplanifimportantinformationisnotknown;predictthesuccessoftheHACCPplan.2.Describethefoodandthemethodofitsdistribution

AseparateHACCPplanmustbedevelopedforeachfoodproductthatisbeingprocessedintheestablishment.TheHACCPteammustfullydescribethefood,includingtherecipeorformulation,storagemethod,thepotentialforabuseinthedistributionchannelandbyconsumers.

Describedquestions:Whatistheproduct?(e.g.,frozenfriedchickenthings;buttermilkpancakemix;chocolateicecream)Whatistheintendeduse?(e.g.,retail,foodservice,furthermanufacturing)Whatisthenatureoftheproduct?(e.g.fresh,canned,dried,vacuumpackaged)Whattypeofstorageanddistributionisrequired?(e.g.,frozen,refrigerated,ambient)Whatistheself-lifeoftheproduct?Whatpreparationproceduresarerequired?(e.g.,ready-toeat,heat-and-serve,prepareandbake,reconstitution)

Whatisthepotentialformishandling?Arethereanyotherspecialconsiderationswhichneedtobeaddressed?Note:thequestionswillvaryaccordingtotheindividualproduct.adetailedformulafortheproductisimportant.3.Identifytheintendeduseandconsumersofthefood

Theintendeduseofthefoodshouldbebaseduponthenormaluseofthefoodbyendusersorconsumers.Theintendedconsumersmaybethegeneralpublicoraparticularsegmentofthepopulation,suchasinfants,theelderly,etc.Example1:Ice-creamwithchocolates產(chǎn)品描述：巧克力冰激凌(產(chǎn)品名稱)是一種含有加熱滅菌成分(與食品安全有關(guān)的特性)又含有未加熱滅菌成分的冷凍即食產(chǎn)品(加工方式和預(yù)期用途)。經(jīng)過(guò)加熱殺菌的成分是脫脂奶粉，奶油，糖和水(產(chǎn)品成分)，未經(jīng)加熱殺菌的成分是香料和巧克力屑(產(chǎn)品成分)。本產(chǎn)品可直接食用，消費(fèi)對(duì)象是普通人群，也包括高危險(xiǎn)人群(最終用戶和消費(fèi)者)。

Example2:MeatProducts產(chǎn)品描述產(chǎn)品名稱肉糜制品(豬肉丸;燒賣(mài))原輔料和包裝材料豬肉,面粉,香菇,鹽,味精,蔗糖,色素,生粉;

塑料袋3.

重要產(chǎn)品特性充分蒸煮,貨架不穩(wěn)定的肉糜制品4.

預(yù)期消費(fèi)者售往各超市,供普通公眾消費(fèi)5.

消費(fèi)方式食用前需進(jìn)行充分加熱的蒸煮,烹飪6.分銷(xiāo)控制運(yùn)輸/儲(chǔ)藏溫度范圍為-18℃,適當(dāng)?shù)馁A藏控制Example3:Concentratedapplejuice加工產(chǎn)品類(lèi)型名稱無(wú)菌果汁產(chǎn)品名稱濃縮蘋(píng)果汁重要產(chǎn)品特性

Aw0.97pH3.6-4.5,無(wú)防腐劑,添加VC,有機(jī)酸用途即時(shí)飲用包裝四面體多層紙板密閉包裝貨架壽命室溫20℃,保存10個(gè)月銷(xiāo)售地點(diǎn)通過(guò)零售、賓館、餐館、學(xué)校銷(xiāo)售給普通人群，包括嬰兒、老人、病人及免疫缺陷的體質(zhì)較弱人群。標(biāo)簽說(shuō)明開(kāi)口后冷藏保存,無(wú)安全要求特殊的分銷(xiāo)控制運(yùn)輸/儲(chǔ)藏溫度范圍為5-20℃,適當(dāng)?shù)馁A藏控制

4.Developaflowdiagramwhichdescribethepurpose

Adetailedcompilationofmaterialassociatedwiththeingredients,storage,preparation,processing,packaging,storageanddistributionoftheproduct.Asimpleblockflowdiagram.Theequipmentusedisimportant.5.Verifytheflowdiagramanon-siteinspection,updatedandmodifiedforaccuracyandcompleteness肉糜制品工藝流程圖各類(lèi)添加劑驗(yàn)收各類(lèi)添加劑入庫(kù)混合二次打漿原料肉驗(yàn)收一次凍藏去筋,分割絞肉,打漿二次凍藏成型(肉丸)煮制攤凍包裝金屬探測(cè)成品凍藏出貨非肉成分驗(yàn)收非肉成分入庫(kù)面粉制皮輔料清洗手包(燒賣(mài))蒸制肉糜制品工藝說(shuō)明加工步驟0使用設(shè)備加工工藝的描述和說(shuō)明原料肉驗(yàn)收按照原料肉驗(yàn)收程序進(jìn)行，并要求供應(yīng)商提供獸藥殘留達(dá)標(biāo)保證函及檢疫證書(shū)去筋,分割工作臺(tái)、刀具將原料肉做適當(dāng)清理，去筋并切割成條形一次凍藏－18℃冷庫(kù)按要求將處理好的原料肉裝入專(zhuān)用容器內(nèi)并整齊擺放入冷庫(kù)絞肉,打漿絞肉機(jī)，打漿機(jī)將原料肉稍解凍，放入絞肉機(jī)絞肉，之后將粗肉陷放入打漿機(jī)進(jìn)一步打成細(xì)漿混合絞肉機(jī)將輔料用絞肉機(jī)絞碎后與肉漿混合二次打漿打漿機(jī)將混合好的肉漿放入打漿機(jī)進(jìn)一步打漿二次凍藏－18℃冷庫(kù)不即時(shí)使用的肉漿放入冷庫(kù)凍藏成型(肉丸)肉丸成型機(jī)，定型容器將肉漿放入肉丸成型機(jī)內(nèi)成型，然后放入盛入50－55℃熱水的定型容器中定型15－20分鐘煮制煮鍋煮鍋中的水煮制沸騰后將定型好的肉丸以每次（12±0.5)公斤的標(biāo)準(zhǔn)量投入鍋中,待肉丸浮起后測(cè)量水溫,水溫應(yīng)高于90℃,否則待所測(cè)水溫達(dá)到90℃開(kāi)始記時(shí),再煮1分鐘后起鍋加工步驟使用設(shè)備加工工藝的描述和說(shuō)明攤凍不銹鋼淺盤(pán),工作臺(tái)煮好的肉丸攤放再不銹鋼淺盤(pán)中,放在15±3℃環(huán)境下,風(fēng)冷20分鐘迅速將產(chǎn)品降溫到26±3℃包裝工作臺(tái)將降溫好的產(chǎn)品按照客戶預(yù)定的總重量規(guī)格分裝入塑料袋中金屬探測(cè)金屬探測(cè)器產(chǎn)品過(guò)金屬探測(cè)器檢測(cè),Fe1.5mm,其他2.5mm.金屬探測(cè)器每隔一段時(shí)間校準(zhǔn)一次成品凍藏-18℃冷庫(kù)將產(chǎn)品放入塑料筐后放入冷庫(kù)凍藏出貨-18℃冷凍車(chē)輔料驗(yàn)收按驗(yàn)收規(guī)程進(jìn)行驗(yàn)收輔料清洗容器輔料清洗按照標(biāo)準(zhǔn)操作程序進(jìn)行面粉制皮打面機(jī),壓面機(jī)制皮按照配料標(biāo)準(zhǔn)依次放入面粉,水等進(jìn)行攪拌,15-20分鐘完成,和好的面用壓面機(jī)壓3-5次,然后用成型模具制成標(biāo)準(zhǔn)面皮手包(燒賣(mài))工作臺(tái)按照(12±1)克的標(biāo)準(zhǔn)包制燒賣(mài)蒸制蒸籠總蒸制時(shí)間為10分鐘,5分鐘時(shí)進(jìn)行倒籠,倒籠時(shí)測(cè)量最低一層產(chǎn)品的中心溫度,以80℃為關(guān)鍵限值危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)原料肉驗(yàn)收物理危害:鐵釘,針頭等是經(jīng)常發(fā)現(xiàn)1.分割肉時(shí)容易挑選出2.金屬探測(cè)步驟可有效控制化學(xué)危害:獸藥殘留,禁用獸藥是經(jīng)常發(fā)現(xiàn)要求提供并檢查供應(yīng)商的保證文件生物危害:1.各類(lèi)致病菌2.寄生蟲(chóng)3.畜病是1.原料加工帶來(lái)2.活畜帶來(lái)3.病畜帶來(lái)1.蒸煮,冷藏步驟控制2.蒸煮步驟控制3.要求提供并檢查供應(yīng)商檢疫證明危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)去筋,分割物理危害:化學(xué)危害:生物危害:短時(shí)間內(nèi)完成,微生物增值不明顯.危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)一次凍藏物理危害:無(wú)化學(xué)危害:無(wú)生物危害:致病菌生長(zhǎng)是不足夠低的儲(chǔ)藏溫度導(dǎo)致致病菌選用-18℃庫(kù)溫,并做好記錄,可保證有效的控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)絞肉.打漿物理危害:刀片破損,螺釘脫落等是機(jī)械老化時(shí)可能發(fā)生1.有效的機(jī)械保養(yǎng)措施2.金屬探測(cè)步驟能有效地控制否化學(xué)危害:無(wú)生物危害:致病菌生長(zhǎng)否控制在較低時(shí)間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)混合物理危害:無(wú)化學(xué)危害:無(wú)生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)二次打漿物理危害:無(wú)是機(jī)械老化時(shí)可能發(fā)生1.有效的機(jī)械保養(yǎng)措施2.金屬探測(cè)步驟能有效地控制否化學(xué)危害:無(wú)生物危害:無(wú)否控制在較低時(shí)間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)二次凍藏物理危害:無(wú)化學(xué)危害:無(wú)生物危害:致病菌生長(zhǎng)是不足夠低的儲(chǔ)藏溫度導(dǎo)致致病菌選用-18℃庫(kù)溫,并做好記錄,可保證有效的控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)成型(肉丸)物理危害:無(wú)化學(xué)危害:無(wú)生物危害:致病菌生長(zhǎng)否控制在較短時(shí)間內(nèi)完成,完成后立即進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)煮制物理危害:無(wú)化學(xué)危害:無(wú)生物危害:1.熱致死致病菌2.熱致死寄生蟲(chóng)是足夠高的溫度與足夠高長(zhǎng)的時(shí)間組合可以殺死致病菌和寄生蟲(chóng)適當(dāng)?shù)臏囟扰c時(shí)間達(dá)到熱致死效果危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)攤凍物理危害:無(wú)化學(xué)危害:無(wú)生物危害:未被熱致死的革蘭陽(yáng)性芽孢桿菌的增殖是攤凍時(shí)間過(guò)長(zhǎng)攤凍完成后,立即入冷庫(kù)可避免危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)包裝物理危害:內(nèi)包裝帶來(lái)的攙雜是包裝塑料袋不清潔可能帶入雜質(zhì)制定嚴(yán)格的包裝材料檢驗(yàn)控制措施化學(xué)危害:有毒的材料否選用食品級(jí)包裝材料,一般不會(huì)發(fā)生生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)金屬探測(cè)物理危害:挑出被金屬攙雜的產(chǎn)品是原料及加工帶來(lái)的金屬攙雜金屬探測(cè)器探測(cè)化學(xué)危害:無(wú)生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)成品凍藏物理危害:無(wú)化學(xué)危害:無(wú)生物危害:致病菌生長(zhǎng)是不足夠低的貯藏溫度導(dǎo)致致病菌生產(chǎn)選用-18℃庫(kù)溫,并做好記錄,可保證有效地控制危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)各類(lèi)添加劑的驗(yàn)收物理危害:各類(lèi)添加劑帶來(lái)的攙雜是劣質(zhì)添加劑混入的雜質(zhì)制定嚴(yán)格的來(lái)料檢驗(yàn)程序進(jìn)行控制化學(xué)危害:非食品級(jí)原料否嚴(yán)格選用食品級(jí)添加劑,一般不會(huì)出現(xiàn)問(wèn)題生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)各類(lèi)添加劑的入庫(kù)物理危害:無(wú)化學(xué)危害:無(wú)生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)非肉成分的驗(yàn)收物理危害:石頭,玻璃,金屬等是如香菇的采摘,晾曬等過(guò)程帶來(lái)的攙雜制定標(biāo)準(zhǔn)清洗程序和金屬探測(cè)步驟可做到有效的控制化學(xué)危害:無(wú)生物危害:微生物的生長(zhǎng)否短時(shí)間完成,微生物增殖不明顯危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)非肉成分的入庫(kù)物理危害:無(wú)化學(xué)危害:無(wú)生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)清洗物理危害:除去輔料帶來(lái)的石頭,玻璃,金屬等是輔料帶來(lái)制定標(biāo)準(zhǔn)的清洗程序可達(dá)到有效的控制化學(xué)危害:清洗劑否選用食品級(jí)的清洗劑生物危害:環(huán)境細(xì)菌污染否保持環(huán)境衛(wèi)生,防止長(zhǎng)時(shí)間浸泡可避免危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)制皮物理危害:無(wú)化學(xué)危害:色素是色素含量超標(biāo)制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:無(wú)危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)手包(燒賣(mài))物理危害:無(wú)化學(xué)危害:色素制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:致病菌增殖是手包時(shí)間過(guò)長(zhǎng),溫度偏高可造成致病菌的增殖控制手包車(chē)間的溫度并做好記錄,產(chǎn)品完成后及時(shí)進(jìn)入下一工序危害分析工作單123456

加工步驟確定在本步驟中被引入,控制或增加的危害潛在危害是否顯著危害(是/否)對(duì)第三欄的判斷依據(jù)防止顯著危害的控制措施是什么?本步驟是否是關(guān)鍵控制點(diǎn)?(是/否)蒸制物理危害:無(wú)化學(xué)危害:無(wú)是色素含量超標(biāo)制定標(biāo)準(zhǔn)的配制程序,可有效地控制生物危害:1.熱致死致病菌2.熱致死寄生蟲(chóng)是足夠高的溫度與足夠高長(zhǎng)的時(shí)間組合可以殺死致病菌和寄生蟲(chóng)適當(dāng)?shù)臏囟扰c時(shí)間達(dá)到熱致死效果Summary

HACCPshouldgathernecessaryinformationby:Describingthefood,itsintendeduse,shelf-life,distribution,consumes,etc.2.Developingaflowdiagramandcomprehensiveinformationconcerningpreparationandprocessingoperations.3.Verifying,on-site,thattheflowdiagramisaccurateandcomplete.HazardanalysisKeyelementSafetyissues(notqualityandeconomicissues)Thesignificanceofthehazardsmustbedeterminedbasedupontheirlikelihoodoroccurrenceandtheirseverity.

Hazardsoflowriskaretypicallyaddressedthrough“GMPs”andother“prerequisite”programs.ExamplesofquestionstobeconsideredinahazardanalysisIngredientsDosethefoodcontainanysensitiveingredientsthatmaypresentmicrobiologicalhazards(e.g.,Salmonella,Staphylococcusaureus);chemicalhazards(e.g.,aflatoxin,antibioticorpesticideresidues);orphysicalhazards(stones,glass.metal)?2.Ispotablewaterusedinformulatingorinhandlingthefood?B.IntrinsicfactorsPhysicalcharacteristicsandcomposition(e.g.,pH,typeofacidulants,fermentablecarbohydrate,wateractivity,preservatives)ofthefoodduringandafterprocessing.Whichintrinsicfactorsofthefoodmustbecontrolledinordertoassurefoodsafety?Dosethefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationinthefoodduringprocessing?Willthefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationduringsubsequentstepsinthefoodchain?Arethereothersimilarproductsinthemarketplace?Whathasbeenthesafetyrecordfortheseproducts?C.ProceduresusedforprocessingDosetheprocessincludeacontrollableprocessingstepthatdestroyspathogens?Considerbothvegetativecellsandspores.Istheproductsubjecttorecontaminationbetweenprocess(e.g.,cooking,pasteurizing)andpackaging?D.

MicrobialcontentofthefoodIsthefoodcommerciallysterile(e.g.,lowacidcannedfood?)Isitlikelythatthefoodwillcontainviablesporeformingornonsporeformingpathogens?Whatisthenormalmicrobialcontentofthefood?Doesthemicrobialpopulationchangeduringthenormaltimethefoodisstoredpriortoconsumption?Doesthesubsequentchangeinmicrobialpopulationalterthesafetyofthefood?E.FacilityDesignDoesthelayoutofthefacilityprovideanadequateseparationofrawmaterialsfromready-to-eatfoodsifthisisimportanttofoodsafety?2.Ispositiveairpressuremaintainedinproductpackagingarea?Isthisessentialforproductsafety?3.Isthetrafficpatternforpeopleandmovingequipmentasignificantsourceofcontammination?F.EquipmentDesignWilltheequipmentprovidethetime-temperaturecontrolthatisnecessaryforsafefood?Istheequipmentproperlysizedforvolumeoffoodthatwillbeprocessed?Cantheequipmentbesufficientlycontrolledsothatthevariationinperformancewillbewithinthetolerancesrequiredtoproduceasafefood?Istheequipmentreliableorisitpronetofrequentbreakdowns?Istheequipmentdesignedsothatitcanbecleanedandsanitized?Isthereachanceforproductcontaminationwithhazardoussubstances;e.g.,glass?Whatproductsafetydevicesareusedtoenhanceconsumersafety?G.PackagingDoesthemethodofpackagingaffectthemultiplicationofmicrobialpathogensand/ortheformationoftoxins?Isthepackageclearlylabeled”Keeprefrigerated”ifthisisrequiredforsafety?Dosethepackageincludeinstructionsforsafehandlingandpreparationofthefoodbytheenduser?Isthepackagingmaterialresistanttodamagetherebypreventingtheentranceofmicrobialcontamination?Aretamper-evidentpackagingfeaturesused?Iseachpackageandcaselegiblyandaccuratelycoded?Doeseachpackagecontaintheproperlabel?SanitationCansanitationimpactuponthesafetyoffoodthatisbeingprocessedCanthefacilityandequipmentbecleanedandsanitizedtopermitthesafehandlingoffood?Isitpossibletoprovidesanitaryconditionsconsistentlyandadequatelytoassuresafefoods?Employeehealth,hygieneandeducationCanemployeehealthorpersonalhygienepracticesimpactuponthesafet