课件：全球食品安全计划.ppt

致力于数据挖掘，合同简历、论文写作、PPT设计、计划书、策划案、学习课件、各类模板等方方面面，打造全网一站式需求 * e-HACCP = electronic HACCP (everything monitored in the food operation is controlled by computer with little human intervention. All food safety controls are computer integrated meaning, any problems the computer takes appropriate action NFPA-SAFE = National Food Processors Association HACCP program HACCP-9000 = cross between HACCP and ISO 9000 (old method) New method = ISO 22000 SQF 1000 = Safe quality food program for producers SQF 2000 = for processors * Old approach was numerous testing of finished product. Now HACCP tests and checks during production Preventative = catches small problems during production rather than test the final product and through it in the garbage if it’s contaminated (or worse, miss the problem and someone gets sick Scientifically based = analyzing for hazards is done scientifically (tested to know if we have to be monitoring more closely at this point in the production * * Food safety team consisted of NASA scientists, Pillsbury, * QA = quality assurance CCP = critical control points * QMP is HACCP-based Canada program * Canada’s version of HACCP is made up of two separate programs. One deals with hazards associated with the processing facility, the other deals with hazards during production * * * * * Step #4: Flow Diagram and Plant Schematic步骤4　流程图和工厂示意图 Flow Diagram　流程图 Form #3, product name and date表3，产品名称和日期 start from the incoming materials, keep it simple从原料开始，尽量简单 use shapes to show a contained step/process使用图形表明所含有的步骤 use arrows for direction of flow使用箭头表示流程的方向 use colours for clarity (raw/processed)使用不同颜色用于区分（原料区与加工区 limit number of arrow crossovers 尽量少用交叉线 watch out for ‘minor’ crucial steps注意次要的关键步骤 number the steps用1,23，…标出步骤的号码 Flow Diagram Example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 Cross-over交叉线 Date:日期_________________ Approved by: