(食品安全监督管理课件)Application of Food Safety
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• Minimize the risk 1) product contamination 2) pest infestation
Sanitation – Key Elements
• Prioritize activities
• Use disassembly diagrams
• Post instructions in work areas
2
Are Our Consumed Foods Safe
Food Hazard Type : Physical – Biological – Chemical – Allergenic – Cross contamination –
3
How to Manage Food Safety Hazard/ Risk -- Managing Tools
Standard Operating Procedure (SOP)
• The purpose and frequency of doing a task • Who will do the task • A description of the procedure to be performed • What paperwork is to be completed (documentation) • The method by which you show that task is satisfactorily
completed • And the corrective actions to be taken of the task is
performed incorrectly
Sanitation -- Purpose
• Keep equipment, premises, production and storage areas clean
Definition of HACCP
• HACCP – A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their control. (CFIA’s FSEP)
Application of Food Safety Tools
Outline
• Highlights of HACCP • Summary of HACCP • Position of HACCP • Outreach of HACCP • Relationship between HACCP, GMP & ISO • Quality system • Global Food Safety Initiative • Beyond HACCP • Regulatory application requirements for HACCP
GMPs
• Preventative measures to ensure food safety
• Based on practical experience over a long period of time
• The foundation on which to build a HACCP program
• Master sanitation schedule
• Pre-op inspection and records
• Approved chemical list
• Audits/verification
• Corrective action
• Training
Sanitation – Procedures
Main categories
• Daily cleaning • Non-daily cleaning • During-production cleaning • Effectiveness checks – swab, ATP, pre-op inspection, daily
visual monitoring
SSOP (Sanitation Standard Operating Procedures) for all equipments and areas – machine name, procedure, chemical, concentration, time, frequency, etc.
• GMP/GAP/GVP/GHP (Good Manufacturing / Agriculture / Vet / Hygiene Practice)
• SSOP (Sanitation Standard Operating Procedure) • HACCP (Hazard Analysis and Critical Control
Baidu NhomakorabeaPoint) • ……
GMPs
• You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. These standard principles and practices are called Good Manufacturing Practices (GMPs)
• Codex:《HACCP System and Application Principle》-- a system which identifies, evaluates and controls hazards which are significant for food safety
• In my view, HACCP -- an internationally recognized, sciencebased, structured, preventive food safety control system designed to prevent, eliminate or reduce potential biological, chemical or physical hazards, including those caused by cross-contamination
Sanitation – Key Elements
• Prioritize activities
• Use disassembly diagrams
• Post instructions in work areas
2
Are Our Consumed Foods Safe
Food Hazard Type : Physical – Biological – Chemical – Allergenic – Cross contamination –
3
How to Manage Food Safety Hazard/ Risk -- Managing Tools
Standard Operating Procedure (SOP)
• The purpose and frequency of doing a task • Who will do the task • A description of the procedure to be performed • What paperwork is to be completed (documentation) • The method by which you show that task is satisfactorily
completed • And the corrective actions to be taken of the task is
performed incorrectly
Sanitation -- Purpose
• Keep equipment, premises, production and storage areas clean
Definition of HACCP
• HACCP – A systematic approach to identifying and assessing hazards and risks associated with a food operation and defining the means of their control. (CFIA’s FSEP)
Application of Food Safety Tools
Outline
• Highlights of HACCP • Summary of HACCP • Position of HACCP • Outreach of HACCP • Relationship between HACCP, GMP & ISO • Quality system • Global Food Safety Initiative • Beyond HACCP • Regulatory application requirements for HACCP
GMPs
• Preventative measures to ensure food safety
• Based on practical experience over a long period of time
• The foundation on which to build a HACCP program
• Master sanitation schedule
• Pre-op inspection and records
• Approved chemical list
• Audits/verification
• Corrective action
• Training
Sanitation – Procedures
Main categories
• Daily cleaning • Non-daily cleaning • During-production cleaning • Effectiveness checks – swab, ATP, pre-op inspection, daily
visual monitoring
SSOP (Sanitation Standard Operating Procedures) for all equipments and areas – machine name, procedure, chemical, concentration, time, frequency, etc.
• GMP/GAP/GVP/GHP (Good Manufacturing / Agriculture / Vet / Hygiene Practice)
• SSOP (Sanitation Standard Operating Procedure) • HACCP (Hazard Analysis and Critical Control
Baidu NhomakorabeaPoint) • ……
GMPs
• You can control many of the potential hazards in a processing plant by using a standard set of principles and hygienic practices for the manufacturing and handling of food. These standard principles and practices are called Good Manufacturing Practices (GMPs)
• Codex:《HACCP System and Application Principle》-- a system which identifies, evaluates and controls hazards which are significant for food safety
• In my view, HACCP -- an internationally recognized, sciencebased, structured, preventive food safety control system designed to prevent, eliminate or reduce potential biological, chemical or physical hazards, including those caused by cross-contamination