HACCP基础知识培训-操作层面概要.ppt

* Dry lab – not doing the test or doing the test incorrectly or documenting the results incorrectly * * * Re-grade – In US nonhuman or non pet food, other parts of the world ok as animal feed. You could re-grade to animal feed as long as it does not violate a regulated hazard (Chemical). * * * Verification – Frequent checks – Once a day, once a week, etc. Validation – Conducted during the initial development of the HACCP, then confirm accurate at least annually * * Electronic records acceptable Location: Current at CCP site In plant but not immediately available at CCP site: 6 Months retained on-site for immediate review Older: off-site, available within 24 hours AIB guideline: lacking other company or regulatory information or requirements AIB recommends based on experience in the industry, practices, etc., we would recommend one year or twice the shelf-life whichever is longer, however, you must comply with Corporate or regulatory regulations if available. * HACCP Records are legal documents. Single line corrections and initial – if corrected later – date and time * * * Do both exercises, then we will discuss. * Perform verification of this deviation. What errors do you see? What improvements do you recommend? (Chabes to forms? Retraining? Changes in Procedures? Other?) * Perform verification of this deviation. What errors do you see? What improvements do you recommend? (Chabes to forms? Retraining? Changes in Procedures? Other?) * * * * * * * * * * * * * * * * * * Coupons, inserts, toys, resin for packaging, ink, process aids Preservatives, vitamins, colors * * Likelihood and severity are totally separate Egg in shell vs. pasteurized egg The likelihood for salmonella is different between the two; however, the severity of salmonella is the same Explain the use of a critical Raw material. This is an AIBI term used to help prioritize the raw materials. HACCP requires that all raw materials must be completely analyzed. Only “Critical” raw materials are