《全球食品安全计划》PPT课件

GlobalFoodSafetyPrograms全球食品安全计划,e-HACCP,SQF-1000theHACCPbasics但是这些食品安全计划有一个共同点，都以HACCP为基础建立的。,HACCP,HazardAnalysisCriticalControlPoint危害分析与关键控制点Newapproachtomanagehazards新的管理危害的方法Preventative预防性Scientifically-based以科学为基础,HACCPDefinition定义,Aninternationallyrecognized,systematicapproachto:prevent,reduce,control,oreliminatehazardsthatmayharm(thehazard)aconsumerfromoccurringordevelopingduringthecourseoffoodproduction一种国际公认的、系统地预防在整个食品生产过程中产生的或发展的可能伤害消费者的危害的减少、控制或消除方法。,Hazards危害,Physical(woodsplinters,metalshavings,bolts,glass,plastics)物理危害（木屑，金属，螺钉，玻璃，塑料）Chemical(cleaningchemicals,allergens,excessiveingredient)化学危害（清洁剂，过敏原，超量的成分）Biological(E.coli,Salmonellasp.,trichinella,cryptosporidium)生物危害（大肠杆菌，沙门氏菌，旋毛虫等）,HACCPHistoryHACCP的起源,Developedin1960s上世纪60年代发展起来的DuringtheUSSRversusU.S.“SpaceRace”前苏联与美国太空竞赛期间Astronautsneededsaferfoodforlongerjourneys(tothemoon)NASAworkedwithPillsburyFoodstomakeastronautfood宇航员在长途旅行中需要安全的食品，美国太空署与Pillsbury食品公司合作生产宇航员食品Foodsafetyteamlookedforallfoodprocessinghazards食品安全小组寻找了所有的食品加工过程中的危害,KnewthatexistingQAprogramwasnotgoingtowork已有的质量保证计划无法保证食品安全Increasedbasicfoodsafetytonewlevel将基础的食品安全提高到了一个新的水平Analyzedallhazardswithintheplant(HA)在加工厂中进行了所有的危害分析（HA）Pointswithintheproductionlinethatwerecriticalwerewatchedmorecarefully(CCP)生产线上的关键点（CCP）被更小心地监视,CanadianRegulationswithRegardtoHACCP加拿大与HACCP有关的法规,MandatedbyCanadianFoodInspectionAgency加拿大食品监督局负责管理Nov.29,20052005年11月29日Formeat,poultry,coldstoragefacilities涉及肉、禽、冷藏设施(SeafoodoperatesunderQMP)海产品由QMP管理Onlycoversprocessors仅涉及加工者Voluntary:自愿On-FarmFoodSafetyRecognitionProgram农场食品安全认可计划,On-FarmFoodSafetyRecognitionProgram农场食品安全认可计划,TheOn-FarmFoodSafetyRecognitionProgram农场食品安全认可计划Involvessmall-to-large-scalefarmersandproducer涉及从小型到大型农场Growingsafefoodandprotectingitfromhazardsonthefarmbeforeitpassesthroughthefarmgate种植安全的食物，并防止生产过程中带入的危害BasedonHACCP以HACCP为基础,TheFSEPApproachtoHACCP,PrerequisiteProgram,HACCPProgram,前提计划HACCP计划,BenefitsoftheFSEPApproach,Consumer:消费者Reducedriskoffoodbornedisease降低食源性疾病的风险Increasedawarenessofbasichygiene增加基本卫生意识Increasedconfidenceinfoodsupply增强食品供应的信心Improvedqualityoflife改善生活质量,BenefitsoftheFSEPApproach,Government:政府Improvedpublichealth改善公众健康Moreefficientandtargetedfoodcontrol更有效率及实现目标食品的控制Reducedpublichealthcosts降低公众健康费用Tradefacilitation贸易便利Increasedconfidenceinfoodsupplyfromcommunity增强社会对食品供应的信心,BenefitsoftheFSEPApproach,Industry:企业Increasedconsumer/Govtconfidence增强消费者或政府的信心Reducedinsurancecosts降低保险费用Decreasedbusinessrisk减少商业风险Maydecreaseproductrecalls减少产品召回Reductioninproductioncosts降低生产成本Improvedproductconsistency提高产品的一致性,Industrycont:Facilitatesglobaltrade(Codexstds.)促进全球贸易（法典标准）ConsistentwithGMPsfromHealthCan与加拿大卫生部的良好作业规范（GMP）具有一致性ConsistentwithQAprogram与质量保证计划具有一致性Definesresponsibilities定义责任Shortenemployeesresponsetimetoout-of-controlsituations加快了员工对失控情况的反应时间Improvedstaff-mgtcommitment改善了员工承担的义务,前提计划,TheHACCPSystemHACCP系统,PrerequisiteProgram,HACCPProgram,前提计划,PrerequisiteProgramDefinition,“theuniversalstepsorproceduresthatcontroltheoperationalconditionswithinafoodestablishmentallowingforanenvironmentthatisfavorabletotheproductionofsafefood.”在食品设施中控制操作条件的通用步骤或程序，这个设施必须提供一个有利于安全食品生产的环境。,ThePrerequisitePrograms前提计划,Premises前提Transportation,ReceivingandStorage运输，接收和贮藏Equipment设备Personnel人员SanitationandPestControl卫生和害虫控制Recall召回,Premises前提,buildingexterior建筑物外部buildinginterior建筑物内部watersupply水sanitaryfacilities卫生设施,TransportationReceivingandStorage运输，接收和贮藏,transportationtotheplant运至加工厂transportationfromtheplant运出加工厂storageintheplant在工厂中贮藏handlingofmaterialsintheplant在工厂中进行原料处理storageconditions贮藏条件,Equipment设备,properequipment合适的设备preventativemaintenance维护calibration校正,Personnel人员,hygienetraining卫生培训handlingtraining操作培训Sanitation卫生Maintenance维护policiesandprograms政策与计划,SanitationandPestControl卫生与害虫控制,sanitationprocedures卫生程序pestcontrolprocedures害虫控制程序,Recall召回,recallprocedures召回程序lotnumbers大量mockrecalls仿制品召回,TheHACCPSystemHACCP系统,PrerequisiteProgram,HACCPProgram,HACCP计划,12StepsforHACCPImplementation执行HACCP的12个步骤,1.assembleHACCPteam成立HACCP小组2.describeproduct产品描述3.identifyintendeduse确认用途4.processflow&plantschematic流程图与工厂示意图5.onsiteverification现场验证6.listhazards列出危害,7.determineCCPs确定关键控制点8.establishcriticallimits建立关键限值9.establishmonitoring建立监控程序10.establishdeviation建立纠偏程序11.establishverification建立验证程序12.establishrecordkeeping建立记录保持程序,Step#1:AssembleaHACCPTeam步骤1成立HACCP小组,Selectedpersonnelshouldhavethebasicunderstandingof:小组成员应对以下情况有基本的理解technology/equipmentusedonprocessinglines加工线上使用的技术或设备theflowoftheirspecificprocessarea特定加工区域的流程thepracticalaspectsof(whole)foodoperations整个食品生产的操作appliedaspectsoffoodmicrobiology食品微生物HACCPprinciplesandtechniquesHACCP原理与技术,Step#2:DescribetheProduct步骤2产品描述,Form#1表1和表2assesspossiblehazardswithingredientorpackagingmaterials评估与成分或包装材料有关的可能危害teamshouldbefamiliarwithproductproperties,destinationandusage小组应该熟悉产品的性质、目的地和使用方法,Form#1表1,productname产品名称importantcharacteristics重要属性howitistobeused怎样被使用Packaging包装shelflife货架期whereitwillbesold在哪里被出售labelinginstructions标签说明specialdistributioncontrol专门的销售控制,Date:日期_Approvedby:负责人_,Form#2表2,ListofProductIngredientsandotherIncomingMaterials列出产品的成分和其它外来的原料rawmaterials(wet/dry)原料（鲜或干）Preservatives防腐剂non-foodproducts非食用产品processingaids加工助剂packagingmaterials包装材料Rework改写,Date:日期_Approvedby:负责人_,Step#3:IdentifyIntendedUse步骤3确认产品用途,AlreadydoneinForm#1见表1justtoemphasizetheimportanceofminoritypopulations只是强调少数人群的重要性Hospital病人Elderly老年人infants/children婴儿或儿童specialdiet特殊人群,Step#4:FlowDiagramandPlantSchematic步骤4流程图和工厂示意图,FlowDiagram流程图Form#3,productnameanddate表3，产品名称和日期startfromtheincomingmaterials,keepitsimple从原料开始，尽量简单useshapestoshowacontainedstep/process使用图形表明所含有的步骤usearrowsfordirectionofflow使用箭头表示流程的方向usecoloursforclarity(raw/processed)使用不同颜色用于区分（原料区与加工区limitnumberofarrowcrossovers尽量少用交叉线watchoutforminorcrucialsteps注意次要的关键步骤numberthesteps用1,23，标出步骤的号码,FlowDiagramExample流程图,1.Receiving接收,2.Packaging包装,3.Flour面粉,4.Salt盐,5.Water水,6.Weigh称重,8.Mix混合,10.Bake烘烤,11.Cool冷却,12.Pack&Label包装，贴标,13.Shipping船运,7.Measure称量,9.Rework,Date:日期_Approvedby:负责人_,Step#4:FlowDiagramandPlantSchematiccont步骤4流程图和工厂示意图,PlantSchematic(overheadview)工厂示意图（俯瞰图）Form#4表4amethodthataidsinidentifyingcross-contaminationareas一种有助识别交叉感染区的方法showandlabeloffices,labs,processrooms,admin.areas,entrances,welfareareas,garbagearea,washrooms,handwashandfootbathlocations,ship/recareas标明办公室，实验室、加工车间，管理区，入口，福利区，垃圾区，洗浴区，洗手、洗脚池，装载区等identifyprocessflow(rawvsprocess)明确生产流程identifyemployeeflow(rawvsprocess)明确员工流程,Step#4:FlowDiagramandPlantSchematiccont步骤4流程图和工厂示意图,PlantSchematic(overheadview)工厂示意图（俯瞰图）usecolours(orothermeans)todistinguishbetweenrawandprocessedsections使用颜色或其它方法区分原料与加工区usealegendforclarificationofcolours/symbols使用带有颜色或符号的图例进行标识dontclutter避免混乱trytouseonepage尽量用1页纸titleofproductsschematic产品示意图的题目dateofschematic示意图的日期,ProcessingandAccessoryAreas加工与辅料区,Date:日期_Approvedby:负责人_,Step#5:On-siteVerificationofFlowandSchematic步骤5在线证实流程及示意图,getoutthereandcomparetheflows(dontoverlookthisstep!)比较流程是否正确，这一步不能忽视！method:followtheproductfromthestart方法：从原料开始到最终产品lookforthecorrectflow寻找正确的流程lookforhiddenpassageways寻找遗漏的地方,Step#6:IdentifytheHazards步骤6确认危害,Principle#1原则1HACCPForms5,6,and7HACCP表5，6和7Oneofthemostimportantsteps是最重要的步骤之一（错误的分析不适当的系统）(wronganalysis=inadequatesystem)Allaspectsoftheprocessingoperationmustbeanalyzedforhazards所有的加工步骤均要进行危害分析Startfromincomingmaterials(Form2)thenproceedtoprocessingsteps(Form3)从原料开始（表2），然后进行到加工步骤（表3）,Date:日期_Approvedby:负责人_,Step#7:DeterminetheCriticalControlPoints步骤7确定关键控制点,principle#2原则2secondmostimportantstep第2个重要的步骤CCPdefinition:CCP的定义,“anypointorprocedureinafoodsystemwherelossofcontrolmayresultinanunacceptablehealthrisk”食品系统中任何一个如果失去控制会导致不可接受的健康风险的点或程序,Date:日期_Approvedby:负责人_,Q1-Couldacontrolmeasure(s)beusedbytheoperatortocontroltheidentifiedhazardatanyprocessingstep?问题1控制措施能否被操作者用于控制该加工步骤中确认的危害？,Ifyes,describeeachcontrolmeasureandproceedtothenextquestion如果能，描述控制措施及进行下一个问题Ifno,identifyhowtheidentifiedhazardwillbecontrolledbeforeorafterthemanufacturingprocessonForm#9andproceedtonexthazard如果不能，则在表9中，确认这个步骤之前或之后将如何控制存在的危害，然后进行到下一个危害。,Date:日期_Approvedby:负责人_,Q2-Isitlikelythatcontaminationwiththeidentifiedhazardcouldoccurinexcessoftheacceptablelevelorcouldincreasetoanunacceptablelevel问题2该危害可能超过可接受的水平或增加到不可接受的水平吗？,usesourcestotelltheanswer(complaints,HealthCanadadatabase,otherscientificmeans)使用数据库及其它科学方法ifyes,recordandproceedtonextquestion如果能，记录及进行到下一个问题ifno,proceedtonexthazard如果不能，则不是CCP，进行到下一个危害。,Q3-Isthisprocessstepspecificallydesignedtoeliminateorreducethelikelyoccurrenceofthisidentifiedhazardtoanacceptablelevel?问题3该步骤是否是特别设计用于将可能发生的危害消除或减少到可接受的水平？,ifyes,thenitisanautomaticCCP.EntertheCCPnumberinthelastcolumn如果是，则为CCP，在最后一栏标出CCP的顺序号ifnot,thenanswernoandproceedtothenextquestion如果不是，则进行到下一个问题,Q4-Willasubsequentstepeliminatetheidentifiedhazardorreduceitslikelyoccurrencetoanacceptablelevel?问题4随后的步骤将能消除或减少危害至可接受的水平吗？,ifno,thenthisstepbecomesanautomaticCCP.EntertheCCPnumberinthelastcolumn如果不能，则该步骤为CCP，在最后一栏标出CCP顺序号ifyes,thenthisstepisnotaCCP.Identifythesubsequentstep(s)thatcontroltheidentifiedhazardproceedtonexthazard如果能，该步骤不是CCP，确认随后的能控制危害的步骤，并进行下一个危害,CCPIdentification确认CCP,CCP-3B,CriticalControlPoint关键控制点,thethirdone（第3个）,Biological生物,ReadilyinformstheuseroftheHACCPsystem很容易告诉用户HACCP系统,OnceCCPshavebeenidentified一旦CCP被确认,matchuptheCCP#tothecorrectprocessingstep将CCP号与正确的加工步骤相对应,CCP-3B,ExamplesofCCPsCCP的例子,Receiving接收cooking/retorting高压杀菌Pasteurization巴氏杀菌chilling/freezing冷却或冷冻Drying干燥formulationcontrol杀菌式控制pHcontrolpH控制wateractivity水分活性ingredientsubstitutions替代成分on-linesan.step在线消毒步骤,curingsalts盐nitriteaddition亚硝酸盐temp,salt,pHforfermenting温度，盐，pHstartercultures发酵培养基handlingandhygieneforRTEs即食食品的处理与卫生metaldetector金属探测器Magnets磁铁seives/screens筛子chlorinationofwater氯化的水,AfterCCPDeterminationCCP确定后,RecordwhereallthehazardsarecontrolledatbackonForms#5,6and7在表5,6和7相应步骤中记录得到控制的危害Un-addressedhazards未得到控制的危害recordonForm#9在表9中加以记录RecordCCPsonHACCPForm10在表10中记录CCP,Date:日期_Approvedby:负责人_,Step#8:EstablishCriticalLimits步骤8建立关键限值,Principle#3原则3CriticalLimitdefinition:定义“predeterminedcriteriathattheCCPwilloperatewithin.Theseparameters,ifmaintainedwithintheboundaries,willconfirmthesafetyoftheproduct”关键限值是指CCP将操作的预先确定的标准，如果这些参数能够在其范围内得到有效保证，则将确保产品的安全WriteCriticalLimitonForm#10在表10中写下关键限值,WhatSetstheCriticalLimit关键限值的设定,Governmentregulations政府法规companystandards公司标准customerstandards顾客标准consumercomplaints消费者的呼声scientificdata科学数据producthistory产品历史,Step#9:EstablishMonitoringProcedures步骤9建立监控程序,Principle#4原则4MonitoringProceduredefinition:定义“aplannedsequenceofobservationsormeasurementstoasseswhetheraCCPisundercontrolandiswithinthecriticallimitsestablished”监控程序是指用于评估CCP是否受控及是否在关键限值范围内的一个有计划的观察或测定的程序,MonitoringProceduretoInclude:监控程序包括,Whoisresponsibleformonitoring?谁负责监控？Whatdotheyhavetodo?监控什么？Howoften?监控频率？mustbeoftenenoughensurethattheidentifiedhazardisundercontrol必须是经常性的以确保所确认的危害是受控的Writtenas“onceper_”(month,week)写法：每月或周或Recorddatawhere?记录,TypeofTests测试类型,Usuallyrapidtypetests通常采用快速测试类型provideswithreal-timedata能够提供实时数据notlengthyanalyticaltesting简捷的分析测试ex.temperature,time,pH,moisturecontent,wateractivity例如：温度，时间，pH，水分含量，水分活性allmonitoringequipmentmustbeproperlycalibratedforaccuracy任何监控设备必须得到正确的精度校正,Step#10: