国际食品机械设备卫生安全标准与重要法规.pptVIP

國際食品機械設備衛生安全標準與重要法規 楊炳輝 南台灣服務中心 財團法人 食品工業發展研究所 2013.06.27 簡報大綱 一、食品機械設備與衛生安全之關聯 二、歐美食品與設備衛生重要法規 三、歐美自願性相關標準 四、設備衛生設計相關建議或標準 五、台灣相關設備衛生規範 六、未來展望 Codex Alimentarius - Food Hygiene “Food safety” Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the joint FAO/WHO Food Standards Program. Food Safety Equipment / Hardware Hygienic Design Criteria Process Hygiene Food Processing Criteria - Regulation (EC) 1935/2004 - on materials and articles intended to come into contact with food - Regulation (EU) 10/2011 Plastic materials in food contact - Regulation (EC) 2023/2006 - on good manufacturing practice for materials and articles intended to come into contact with food Machinery directive 2006/42/EC EU-regulations: RE (EC) 178/2002 RE (EC) 852/2004 RE (EC) 2073/2005 Hygienic Design of Machinery vs. Hygienic Control of Process 工業級與食品級機械設計之差異 工業級 食品級 工業級機械設計 食品級機械設計 設備功能性 材料選用 質能傳送效率 機構設計 機電整合 程序控制 操作安全性 僅需符合「功能」需求！ 設備功能性 選用無毒性材料 質能傳送效率 機構設計 機電整合 程序控制 操作安全性 衛生設計 設備滅菌 設備易清洗 需符合「食用衛生安全」需求！ 設備規格與衛生等級 歐美食品與設備衛生重要法規 1. Regulation (EC) 178/2002 on the hygiene of foodstuffs Basic hygiene principles Food feed business operator: legal responsibility for ensuring product safety Unsafe foodstuffs may not be placed on the market Traceability Consideration of long-term, cumulative effects EU 2. Regulation (EC) 852/2004 on the hygiene of foodstuffs Primary production (Annex I) and further steps (Annex II) Analysis of potential food safety risks and determination of Critical Control Points (Hazard Analysis and Critical Control Points - HACCP) HACCP based on principles of Codex Alimentarius Control and documentation requirement during the whole production process Registration is mandatory for all food manufacturing establishments EU Risk assessment - HACCP Conduct hazard analysis Determine critic