ISO220培训课件资料.pptVIP

ISO 22000 operates with two lists of hazards: a “preliminary” list, resulting from hazard identification (7.4.2), constituting those hazards that may potentially (i.e. in theory) occur in the type of product (e.g. poultry, milk, fish), the type of process (e.g. milking, slaughtering, fermentation, drying, storage, transportation etc.) and the type of processing facility (e.g. closed/open circuits, dry/wet processing environment, etc.); an “executive” list, resulting from hazard assessment (7.4.3), obtained by assessing the preliminary identified hazards, and constituting those hazards that need to be controlled by the organization. In conducting the hazard assessment, the following should be taken into consideration: the source(s) of the hazard (e.g. where and how it can be introduced into the product and/or its environment); the probability of hazard occurrence (e.g. qualitative and/or quantitative prevalence, such as frequency of occurrence and the typical levels, highest possible levels, and/or statistical distribution of levels); the nature of the hazard (e.g. ability to multiply, deteriorate, and produce toxins); the severity of the adverse health effects that can be caused by the hazard (e.g. to be roughly categorized, for instance as “severe”, “significant”, “minor”, “insignificant”). More than one control measure is often required to control a specific food safety hazard(s) and more than one food safety hazard may be controlled by the same control measure. Control measures directed towards the cause or source of food safety hazard occurrence may prove to be more efficient than other control measures. It is the choice of the organization to select the criteria for categorizing PRP(s) into infrastructure maintenance programs and operational PRPs, respectively. A principal difference between the two types of PRPs is that operational PRP(s) are to be put through the “grinding machine” (i.e. clause 7.3 through to clause 7.6). Therefore, the choices made impa