二零二三年 优质公开课HACCP标准.pptx

职业教育国际邮轮乘务管理专业教学资源库《邮轮餐饮服务与管理》（双语版）H.A.C.C.P 标准Principles of H.A.C.C.P System 授课老师：王 昭 【学习目标】知识目标：了解HACCP体系的概念。能力目标：能够明确HACCP原则的步骤；能够掌握在处理食品时7个步骤的关键点。思政目标：培养仔细认真的踏实的工作态度；逐步培养勤奋不怕吃苦的劳模精神。 知识点知识点一 什么是HACCP What is HACCP?知识点二 HACCP的具体标准 the Standard of HACCP principle 知识点一 什么是（HACCP）？ What is HACCP? 是常见的食品安全卫生体系之一。是食品安全风险管理的工具之一。是一个涉及多方面的复杂系统。HACCP体系 原来叫HACCP七大原理。1993，CAC《食品卫生通则》附录《HACCP体系及其应用准则》China-HACCP体系 GB/T527341-2009 GB14881-2013国内主要申请HACCP体系的企业主要有乳制品企业和出口企业。HACCP体系 HACCP stands for:Hazard Analysis and Critical Contro Points危害分析和关键控制点 是一种科学、合理、针对食品生产加工过程进行过程控制的预防性体系，这种体系的建立和应用可保证食品安全危害得到有效控制，以防止发生危害公众健康的问题。出自：国际食品法典委员会 知识点二 HACCP的具体标准 the Standard of HACCP principle Principle 1: Hazard AnalysisProcess of identifying and evaluating potential hazards associated with foodsto determine which must be addressed in a HACCP plan. Principle 2: Determine Critical Control Points (CCPs)The last 4step where you can intervene to prevent, control or eliminate thegrowth of micro-organisms in food before service. Principle 3: Establish Critical LimitsMinimum and maximum limits that the CCP must meet to prevent, eliminateor reduce a hazard to an acceptable limit. Principle 5: Taking Corrective ActionPrinciple 4: Monitoring Critical Control PointsBe specific about: How the CCP will be monitored. When and how often to monitor. Who will monitor. Equipment and tools needed to monitor. Principle 5: Taking Corrective Action Principle 6: Verify That the System WorksThe process of determining if your HACCP system is working according to theplan. Verification helps you determine if:CCPs and critical limits are appropriate. Monitoring alerts you to hazards. Corrective actions are adequate. Employees are following procedures. Principle 7: Record Keeping and DocumentationProper records allow you to document that you are continuously preparingand servin