(食品安全监督相关管理课件)Application of Food Safety Tools.pptx

Application of Food Safety ToolsOutline Highlights of HACCPSummary of HACCP Position of HACCPOutreach of HACCPRelationship between HACCP, GMP ISOQuality systemGlobal Food Safety InitiativeBeyond HACCPRegulatory application requirements for HACCPAre Our Consumed Foods SafeFood Hazard Type :Physical –Biological – Chemical – Allergenic –Cross contamination –How to Manage Food Safety Hazard/ Risk -- Managing ToolsGMP/GAP/GVP/GHP (Good Manufacturing / Agriculture / Vet / Hygiene Practice)SSOP (Sanitation Standard Operating Procedure)HACCP (Hazard Analysis and Critical Control Point)……GMPsYou 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 Practices (GMPs)Sanitation -- PurposeKeep equipment, premises, production and storage areas cleanMinimize the risk 1) product contamination 2) pest infestationSanitation – Key ElementsPrioritize activitiesUse disassembly diagramsPost instructions in work areasMaster sanitation schedulePre-op inspection and recordsApproved chemical listAudits/verificationCorrective actionTraining Sanitation – Procedures Main categoriesDaily cleaningNon-daily cleaningDuring-production cleaningEffectiveness checks – swab, ATP, pre-op inspection, daily visual monitoringSSOP (Sanitation Standard Operating Procedures) for all equipments and areas – machine name, procedure, chemical, concentration, time, frequency, etc.Definition of HACCPHACCP – A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their control. (CFIA’s FSEP)Codex:《HACCP System and Application Principle》-- a system which identifies, evaluates and controls hazards which are significant for food safetyIn my view, HACCP -- an internationally recognized, science-based, structured, preventive food safety control system designed to pre