课件：HACC管理.ppt

GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000 Section 5 Page * GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000 Section 5 Page * Biological: caused by microorganisms, can increase and spread, invisible Chemical:normally added accidentally Physical: anything that can be seen, objects GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000 Section 5 Page * The predominant focus of HACCP is on biological bec of the incidence of foodborne illness GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000 Section 5 Page * 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.. GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000 Section 5 Page * GMP HACCP for the Feed Industry ANAC/GFTC Revised November 6, 2000