课件：HACCModC.ppt

* * * * * * If the label is incorrect all other control are irrelevant. May contain . . . or similar labeling in lieu of good GMPs is not allowed. Approval from the VP of SRA and VP Operation Quality is required and is granted only when strict GMP cannot prevent the hazard. Technology should not formulate an allergen into one or two products in a line but not the rest when shared equipment without cleanout is the designated manufacturing system, e.g., eggs in frozen waffles. * * * * * * * Consequences are more limited in scope than those for biological or chemicals hazards. Odds of these consequences occurring are small for a given production run. For example, the choking hazard piece size applies to any physical item. An infant could choke on a piece of walnut in a brownie mix or a piece of plastic if it was the same size. * * * * * * * * * * * * * * * * * * * * * * * * * Simply stated, HACCP is a prevention based system to manage food safety Pillsbury has practiced HACCP principles for close to 30 years US regulators, and in fact the world, now embrace HACCP principles as the most effective means to manage food safety At Pillsbury, we use HACCP only to manage significant food safety issues to ensure: 1. That all significant safety issues are controlled in our products and 2. To keep our pro革兰氏 consistent with regulatory requirements in the US and around the world. * * * * * * * * * * * * * * * This included any food safety hazard regardless of degree of significance or likelihood to occur. This included biological, chemical and physical hazards such as metal retrieved by magnets, foreign materials collected by sifters, etc... * * * * * And “Time” * This is measured at 21C. * * * This chart is added for reference only Note that the consequence of bacterial hazards are rather significant. People are uncomfortable and will seek medical assistance in many situations. Some are fatal. Note that for C. botulinum, the toxin is temperature sensitive, but