HACCP宠物食品计划英文版.doc

ShandongDingshengFood Co. LTDPet Food(drying)HACCP Project(Third Edition)Number:DSH-2011 Authorized:HACCP groupApprover:YuHuitong Effective date:2011.01.10Change Log HACCP team according to each of the processing steps of the analysis of the characteristic of its potential food safety harmed,and developed on a variety of harmeds and control measures. The control measures of effectiveness, compliance, applicability, at least review every year ,and according to the review result due to the HACCP plan revision, the following is the revision logNumberEditionSign2007.SepFirst(publish new paper)YuHuitong2008.Augsecond (increase the variety of products)YuHuitong2011.Janthird(control process)YuHuitongHACCP ProjectContentlistedition3pagePage 3Total 22 PagesSignYuHuitongApproved num2011.01.101、Release order 、authorization2、Organization chart3、HACCP group and responsibilities4、HACCP Project4.1、Product description4.2、Processing technology and flow chart4.3、Process Harmed Analysis Worksheet4.4、Harmed analysis and decision tree4.5、HACCP Project table5、HACCP personnel training program6、Key control points of corrective action7、HACCP verification proceduresHACCP ProjectContent1、Release orderedition3pagePage 4Total 22 PagesSignYuHuitongApproved num2011.01.10The company according to the principle of the HACCP and the related law, industry standards and guidelines developed a HACCP program. It is from receipt of raw material to finished products for processing of the whole process of hazard analysis, critical control point, the critical control points of activity control in critical limits, to ensure product safety and health. The company developed the HACCP pet food plan, all the staff of the company must abide by and implement.From the date of approval of the plan implementation.Sign: YuHuitongDate of approval: In January 10, 2011HACCP ProjectContent1、Authorizationedition3pagePage 5Total 22 PagesSignYuHuitongApproved num2011.01.10In order to further improve our quality assurance system, consolidate and deepen the quality of management, promote quality management standardization, internationalization, improve the quality of our products, and gradually with the international management standards, HACCP special authorization team (team members list sees accessory ) forHACCPplan, organization and implementation, and the right of the unqualified items ordered the staff of the finishingSign: YuHuitongDate of approval: In January 10, 2011HACCP ProjectContent2、Organization chartEdition3pagePage 6Total 22 PagesSignYuHuitongApproved num2011.01.10Security DepartmentFax roomSales OfficeDevelopment DepartmentFinancial affairsEquipment departmentQuality inspection departmentTechnology Sectionproduction of officeDeputy General Manager - EquipmentCompany officeGeneral ManagerDeputy General Manager - ProductionRepair classGenerator roomWarehousing DepartmentWarehouseElectrical engineering classWorkshopHACCP ProjectContent3、HACCP group and responsibilitiesedition3pagePage 7Total 22PagesSignYuHuitongApproved num2011.01.10ResponsibleResponsible for drafting, formulation of HACCP plan, fulfils the HACCP plan, a revision and validation: through developing an activity, establish the product key control point and is responsible for the critical control points and product and process validation review. Responsible for employee training related knowledge; to guide the production of field control points of the monitoring and recording for review, while SSOP, GMP implementation supervision and inspection.MeetingMembers of the HACCP team quarterly by group leader chaired a meeting of the group, mainly on the HACCP operation were retrospectively reviewed, to new standards for learning, for new information and consulting for exchange and discussion. Constantly improve the level of knowledge and the members of the group on the HACCP system operation guidance and monitoring ability. Each meeting to fill in theconference table、session record form.NameBranch PostGroup OfficeTrainingGroup dutyFuji anAssistant Manager- ProductionGroup leaderCIQ trainingResponsible for the approval of HACCP project implementationZhan HongQuality ManagerTeam membersCIQ trainingResponsible for coordination group plan, and supervise the implementation. Organize and participate in the HACCP evaluation and improvement.WangshirongTechnology SectionTeam membersCIQ trainingGaoYunfangLaboratory chiefTeam membersCIQ trainingWangHongliAssistant Manager- EquipmentTeam membersCIQ trainingThe organization responsible for the HACCP program in part of the inspection work, and participation in the HACCP evaluation and improvement.SongJianhuaProduction classTeam membersCIQ trainingWangYanboThe development sectionTeam membersCIQ trainingYuXiuWorkshop directorTeam membersCIQ trainingLanJunEquipment managerTeam membersCIQ trainingHACCP ProjectContent4.1、Product descriptionedition3pagePage 9Total 22 PagesSignYuHuitongApproved num2011.01.10Product nameFish skin Strip、fish skin knot、fish skin twist、fish skin piece、And so onRaw materialsCod fish skin、Fishbone、Broken Fish meatKey product characteristicFish skin Forming、Freezing、Cutting、Baked、Metal detector Packaging and processingAdd componentnoPackingAccording to the requirements of customers.Intended usePet direct eatRetention period18 monthsSold to countriesRoom temperature sealing preservation, sold to Europe、 the United States 、SingaporeDescription TagAccording to the requirements of customers. Water content 10%1%Transportation requirementsDry cabinetHACCP ProjectContent4.2、Processing technology and flow chartedition3pagePage 10Total 22PagesSignYuHuitongApproved num2011.01.10Technological processSketchRaw material receivingRaw materials for the official inspection of raw fish in the process of production from the fins, fishbone, bad skin and impurity, the inspection personnel of relevant documents and sensory inspection of qualified production.Separation of raw materialsElimination of the fins, fishbone, bad skin and impurityCleaning, DrainingIn drinking water to skin, clean water, 5-10 minutesWeighThe electronic scale is calibrated, according to customer requirements will fish skin weighingFormingThe remaining fish skin placed in the mold, spread evenly, will face. Or hand formingQuick-frozen(Freezing device)Flat before using the pre-cooling freezing to 20, 4.5-5.0PA to control pressure, after forming the product is placed in the freezer of frozen, so that product center temperature reaches 18.Cutting(Cutter)With a dicing saw the frozen products according to customer requirements into different specifications of the products.On sieveThe sawing after the product evenly on the screen, the products must be left between the voids, adhesion, on screen during elimination block type and color of products that do not conform to requirements.Baked(Drying chamber)In the 78-85 temperature bake, bake time less than 30 hoursHeat treatmentProducts to be water reach the requirement, the baking room temperature maintained at more than 90 and more than 30 minutes, heat sterilization.Inspection, sortingIn accordance with the standard requirements of the product color, size, weight, and other impurities related project inspection, eliminate substandard goods.WeighWith a corrected standard electronic scales, weighing in the product standards.Inner packingWill after weighing products contained in the packing bag ( two ), to exclude air in the bag, the bag mouth leveling sealing.Metal detector(Metal detecting instrument)Products by metal detector, detection may be fitted with a metal impurity.Outer packingThe metal detector probe after the product is placed on the carton, tape sealing, outside the box with the date of production, the factory code and other related information.StorageMachined product is placed at room temperature in a library, away from the wall, ground storage.TransportDry cabinet transport at room temperature, the cabinet for cleaning.HACCP ProjectContent4.2、Processing technology and flow chartedition3pagePage 12Total 22 PagesSignYuHuitongApproved num2011.01.107 Cutting1 Raw material receiving3 Cleaning water control2 Separation of raw materials4 Weigh5 Forming6 Quick-frozen8 On screen9 Baked10 Heat treatmentCCP1CCP211 Checking and sorting15 Metal detectors12 Weigh14 Packing13 Packaging material receiving16 Storage17 ShipmentNote: Critical control point, working behavior, processing operation of the directionHACCP ProjectContent4.3、Process Harmed Analysis Worksheetedition3pagePage 13Total 22 PagesSignYuHuitongApproved num2011.01.10Processing stepIdentify the potential hazardsAny potential food safety hazard was significant ( yes / no)On the basis of significant harmPreventive measures for significant hazardsThis step is critical control point ( CCP ) ( yes / no)Raw material receivingBiological: Pathogenic contaminationChemical: Drug residuesHeavy metalPhysics: Pieces of metalnononoyesRaw fish for sea fishing cod export hygiene of registered enterprises HACCP system from the processing requirements, each batch of raw materials fish have official proof.Film, peeling tool fragments intoMetal detection process can be removednoSeparation of raw materialsBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoContinuous processing and short time cannot occur through SSOP controlnoCleaning, water controlBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoContinuous processing and short time cannot occur through SSOP controlnoWeighBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoContinuous processing and short time cannot occur through SSOP controlnoFormingBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: Metal scrapnonoyesContinuous processing and short time cannot occur through SSOP controlDie bring debrisMetal detection process can be removednoHACCP ProjectContent4.3、Process Harmed Analysis Worksheetedition3pagePage 14Total 22 PagesSignYuHuitongApproved num2011.01.10Processing stepIdentify the potential hazardsAny potential food safety hazard was significant ( yes / no)On the basis of significant harmPreventive measures for significant hazardsThis step is critical control point ( CCP ) ( yes / no)Quick-frozenBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoLow temperature may not happenThrough SSOP controlnocuttingsBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: Pieces of metalnonoyesLow temperature may not happenThrough SSOP controlCutting saw blade breakage caused debrisMetal detection process can be removednoOn screenBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoLow temperature may not happenThrough SSOP controlnoBakedBiological: Pathogenic bacteria growthbacteria contaminationChemical: NoPhysics: NononoHigh temperature may not happenThrough SSOP controlnoHeat treatmentBiological: Pathogenic bacteria of residuesChemical: NoPhysics: NoyesTemperature and time control is undeserved, make the pathogen survivalControl of the temperature and time of heat treatmentIs CCP1Inspection, sortingBiological: Pathogenic contaminationChemical: NoPhysics: NonoThrough SSOP controlnoHACCP ProjectContent4.3、Process Harmed Analysis Worksheetedition3pagePage 15Total 22 PagesSignYuHuitongApproved num2011.01.10Processing stepIdentify the potential hazardsAny potential food safety hazard was significant ( yes / no)On the basis of significant harmPreventive measures for significant hazardsThis step is critical control point ( CCP ) ( yes / no)WeighBiological: Pathogenic contaminationChemical: NoPhysics: NonoThrough SSOP controlnoInner packingBiological: Pathogenic contaminationChemical: NoPhysics: NonoThrough the control of packaging materials in the official health certificatenoMetal detectorBiological: NoChemical: NoPhysics: From the process of metalyesMetal foreign body will cause the damage to the petMetal detector testIs CCP2Outer packingBiological: NoChemical: NoPhysics: NoStorageBiological: NoChemical: NoPhysics: NoTransportBiological: NoChemical: NoPhysics: NoHACCP ProjectContent4.4、Harmed analysis and decision treeedition3pagePage 16Total 22 PagesSignYuHuitongApproved num2011.01.10Process stepThe identified hazards, whether preventive measures, if not this step is not CCP, if the yes to take the next stepThis step occurs significantly the likelihood of harm to eliminate or reduce to an acceptable levelif not this step is not CCP, if the yes to take the next stepIdentification of pollution event is more than acceptable levels or increased to an unacceptable levelif not this step is not CCP, if the yes to take the next stepThe subsequent process whether the identified hazard is reduced to an acceptable levelif not this step is not CCP, if the yes to take the next stepCritical control point(CCP)Monitoring and control measuresThe CCP standardHeat treatmentYesYesTemperature90Time30minutesCCPMetal detectorYesYesContinuous metal detectorCCPHACCP ProjectContent4.3、Process Harmed Analysis Worksheetedition3pagePage 17Total 22PagesSignYuHuitongApproved num2011.01.10Company name: ShandongDingshengFood Co. LTD Company address: Rushan City Binhe Street No. 64 Product description: Raw material after forming, freezing, cutting, baked pet food. Intended use: Pet directs eatSales and storage method: Room temperature sealing preservation, sold to Europe, the United States, Singapore. (1)(2)(3)(4)(5)(6)(7)MonitorCritical control point CCPSignificant hazardEach preventive measures critical limitWhatHowFrequencyWhoCorrective actionRecordVerificationHeat treatmentPathogen survivalTemperature90Time30minutesHeat treatment temperatureHeat treatment timeThermometerclockEach drying chamberEvery 10 minutesOperatorNew heat treatmentHeat treatment and monitoring and recording, recording thermometer correction, corrective action recordsOnce a day to check the accuracy of the thermometer, within a week the audit monitoring, corrective action and calibration records on finished do microbial detectionMetal detectorPieces of metalIron metal diameter2.0mmNon metal diameter3.0mmStainless steel diameter2.5mmPieces of metalMetal detectingEach weighing over product or temporary packaging productsMetal detection monitorThe detection of metal products were isolated by the analysis, confirmed after rework, and retest. Confirm the source of metal foreign body. The search found no metal products scrap processing. If the metal detector failure, since the last valid test product isolation for new metal detector.Metal detecting and monitoring and recordingBefore and after each use, and use at least every hour with the standard demonstration board test instrument sensitivity. Daily review monitoring, corrective action recordsHACCP ProjectContent5、HACCP personnel training programedition3pagePage 18Total 22PagesSignYuHuitongApproved num2011.01.101、AimImprove staff capabilities, the HACCP system daily operation, improve the work. To ensure the system continuously and effectively implemented and improved.2、Scope of applicationApplicable to HACCP group for new members, on-the-job personnel, various types of professionals, special staff knowledge and skills training.3、Responsibility3.1 Production and quality branch responsible for employee knowledge training.3.2 HACCP team leader is responsible for or entrust a qualified person to members of the HACCP team for HACCP knowledge training and updating.3.3 Quality control department is responsible for each critical control point monitoring staff knowledge and skills training and updating.4、The training content4.1 Company on the basis of the education and training systemProduction and technology department responsible for employee of company system on the basis of education and training, including: company profile, health and safety, legal laws and regulations, basic knowledge of HACCP system.4.2 HACCP system training4.2.1 HACCP team leader is responsible for organizing regular members of the HACCP team is the basic principle of HACCP, the establishment of the HACCP system steps, and GMP, SSOP, HACCP plan book learning, as well as how to conduct hazard analysis and CCP and CL relative content of training.4.2.2 Quality inspection department regularly on the CCP operating and monitoring pe