课件：HACC系统培训.ppt

* * Consider unscheduled down time, maintenance activities, if for some reason you can’t comply with the frequency, this should be documented. Frequency: not continuous/discrete times Who: Must be a person Metal detector – What: detection and rejection by the metal detector How: visual observation of detection and rejection of calibrated test wands Kill step – What: internal temperature How: Calibrated thermometer Filter – What: filter integrity How: Visual Glass jar washer – What: air or water pressure How: Calibrated gage Automatic divert – What: alarm setpoint and divert How: Exceeding the critical limit (temperature), visual observe Washing – What: chemical concentration of the wash water How: Test strip, pH, titration Chicken washing – What: water pressure, chemical concentration, spray orientation (coverage) How: pressure gage, titration, test strip, pH, visual * Dry lab – not doing the test or doing the test incorrectly or documenting the results incorrectly * * * Re-grade – In US nonhuman or non pet food, other parts of the world ok as animal feed. You could re-grade to animal feed as long as it does not violate a regulated hazard (Chemical). * * * Verification – Frequent checks – Once a day, once a week, etc. Validation – Conducted during the initial development of the HACCP, then confirm accurate at least annually * * Electronic records acceptable Location: Current at CCP site In plant but not immediately available at CCP site: 6 Months retained on-site for immediate review Older: off-site, available within 24 hours AIB guideline: lacking other company or regulatory information or requirements AIB recommends based on experience in the industry, practices, etc., we would recommend one year or twice the shelf-life whichever is longer, however, you must comply with Corporate or regulatory regulations if available. * HACCP Records are legal documents. Single line corrections and initial – if corrected later – date and time * * * * Do both e