课件：实施HACCP及关注食品安全的原因.ppt

* Lets talk about why this company is pursuing HACCP - (Put on flip chart -REASONS FOR HACCP /WHAT HACCP SHOULD ACCOMPLISH AT THIS PLANT- (and brainstorm with the group) Say - we will keep this flip chart and ensure the HACCP Team understands Managements intentions as it pertains to HACCP Read through each of the reasons on the over head - not that we will discuss each one of these indepth. * Biological: caused by microorganisms, can increase and spread, invisible Chemical:normally added accidentally Physical: anything that can be seen, objects * Introductory slide. Bacteria: Very small, seen only under microscope Yeast and mould: most are harmless, some moulds can produce toxins, (aflotoxin, associated with grains peanuts) Viruses: the tiniest of all microorganisms, very specific (dogs cannot catch you cold) Parasites: one or multi-celled, sometimes worm-like Our main focus will be on bacteria, since that others do not pose a human health risk.. * Only the first of these really applies to hatcheries. Remind them of sanitizers and injectables. These are only hazards if used improperly. There could be other accidental chemical additions as well. That is why we need to be care about the chemicals a we use on our premises. * extraneous matter or foreign objects, which could include physical matter not normally found in the food which may cause illness (including trauma) or injury. A physical hazard occurs when you get and object in food that later causes harm to the person consuming that food. Ex - glass, wood, stones, twigs, pests, jewelry, metals * * Talk here about the programs we have had in place for years: Quality control, and GMPs (inspection systems used these) We are starting from a position of strength - already doing a lot of this stuff. GMPs - kept our premises clean - foundation - cant have HACCP without it. Good GMPs can reduce number of CCPs GMPs HACCP = FSEP talk about this ISO- quality in customer handling, specifications product, delivery e