Food Safety Certification Program食品安全认证计划-54页PPT精选文档
gfsi认可的基本标准认证 -回复
gfsi认可的基本标准认证-回复有关GFSI认可的基本标准认证，我会一步一步地回答您的问题。
首先，我们需要了解GFSI是什么。
GFSI代表全球食品安全倡导者（Global Food Safety Initiative），是一个由全球食品零售商、制造商、供应商和其他相关组织组成的非营利性联盟。
GFSI的目标是促进食品安全，鼓励食品行业采用一致的食品安全标准和认证体系。
在GFSI的框架下，有多个认可的基本标准，这些标准由不同的认证机构制定。
这些标准包括但不限于以下几个：1. BRC全球食品安全标准（British Retail Consortium Global Standard for Food Safety）2. FSSC 22000食品安全管理系统认证（Food Safety System Certification 22000）3. IFS国际食品标准认证（International Featured Standards）4. SQF食品安全认证（Safe Quality Food）接下来，我们将逐一探讨这些标准的要求和程序。
首先是BRC全球食品安全标准。
该标准要求组织建立和维护一套全面的食品安全管理体系，以确保食品的质量和安全。
标准的要求包括：食品安全和质量管理体系、建筑和设施、产品控制、过程控制、人员培训和意识、食品防护政策和程序等。
获得BRC认证需要进行初步评估和认证审核。
接下来是FSSC 22000食品安全管理体系认证。
该认证是基于ISO 22000食品安全管理体系的要求，并添加了先进的食品安全要求。
为了获得FSSC 22000认证，组织需要建立并维护一个以食品安全为中心的管理体系，包括食品安全政策、风险分析、计划、实施和操作控制、验证、监控和持续改进等方面的要求。
认证的过程包括文件审核、现场审核和认证审核。
然后是IFS国际食品标准认证。
该认证旨在确保供应商和零售商遵守一系列食品安全和质量要求。
食品安全认证流程
食品安全认证流程Food safety certification is a crucial process that ensures the food we consume is safe and free from harmful contaminants. 食品安全认证是一个至关重要的过程，确保我们所消费的食品是安全的，没有有害的污染物质。
One of the key aspects of the food safety certification process is the implementation of quality control measures throughout the entire production chain. 食品安全认证流程的关键方面之一是在整个生产链上实施质量控制措施。
From farm to fork, every step of the food production process must adhere to strict guidelines and standards set by regulatory bodies to ensure the safety of consumers. 从农场到餐桌，食品生产过程的每一个步骤都必须遵守监管机构设定的严格准则和标准，以确保消费者的安全。
In addition to quality control measures, food safety certification also involves rigorous testing and inspections to identify any potential hazards and ensure compliance with food safety regulations. 除了质量控制措施外，食品安全认证还包括严格的测试和检查，以识别任何潜在的危害，确保符合食品安全法规。
美国餐饮食品安全管理
scoreless，不评分
100 pt & critical，100 分制&关键点 100 pt & no score，100 分制&不公布成绩 100 pt & grade，100分 制&定级 risk based，危险性分析
managerial control of foodborne illness risk factors. Newly permitted establishments that would otherwise be grouped in Category 1 until history of active managerial control of foodborne illness risk factors is achieved and documented.
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美国餐饮食品安全州及地方政府 监管部门及职责
（1）州政府公共卫生和农业部门协助FDA 和USDA进行食品安全监管。但州政府 公共卫生和农业部门一般不直接管理餐 饮食品安全工作，负责培训、指导、协 调以及重大事件的处理。
（2）县市政府公共卫生主管部门如卫生 局，负责许可、检查以及违法案件的查 处工作。
2、危害性分类与检查频次
危险性分类（RISK CATEGORY ）： 1
危险性的描述（DESCRIPTION）：Examples include
most convenience store operations, hot dog carts, and coffee shops. Establishments that serve or sell only prepackaged, nonpotentially hazardous foods (non time/temperature control for safety (TCS) foods).Establishments that prepare only non-potentially hazardous foods (nonTCS foods). Establishments that heat only commercially processed, potentially hazardous foods (TCS foods) for hot holding. No cooling of potentially hazardous foods (TCS foods). Establishments that would otherwise be grouped in Category 2 but have shown through historical documentation to have achieved active managerial control of foodborne illness risk factors.
Food Safety Certification
Food Safety CertificationThe views expressed in this publication are those of the author(s) and do not necessarily reflect the views of the Food and Agriculture Organization of the United Nations. The designations and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization (FAO) of the United Nations concerning the legal status of any country, territory, city or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries.All rights reserved. Reproduction and dissemination of material in this document for educational or other non-commercial purposes are authorised without any prior written permission from copyright holders provided the source is fully acknowledged. Reproduction of material in this document for resale or other commercial purposes is prohibited without the written permission of FAO. Application for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy, or by e-mail to copyright@.© FAO 2006ContentsACKNOWLEDGEMENTS (III)ACRONYMS (IV)EXECUTIVE SUMMARY (V)I.INTRODUCTION (1)II.BACKGROUND (2)II.1.C ONCEPTS (2)II.1.a.Concepts about certification (2)II.1.b.Concepts related to food safety management (4)II.2.E CONOMIC BACKGROUND (7)II.2.a.Development of private food safety standards in response to consumer expectations (7)II.2.b.Development of third party certification (7)II.2.c.Increasing power of retailers in industrialized countries (8)II.3.I NTERNATIONAL REFERENCE FOR FOOD SAFETY STANDARDS: THE C ODEX A LIMENTARIUS (11)II.3.a.The Codex Alimentarius (11)II.3.b.Normative texts of the Codex Alimentarius on food safety (11)III.OVERVIEW OF EXISTING CERTIFICATION PROGRAMMES ON FOOD SAFETY (15)III.1.O VERVIEW OF THE CERTIFICATION PROGRAMMES PROLIFERATION (15)III.1.a.Certification programmes for good practices (15)III.1.b.Certification programmes for quality management and HACCP systems (17)III.1.c.Certification programmes for complete food safety management systems (18)III.2.B ENCHMARKING BY THE G LOBAL F OOD S AFETY I NITIATIVE (GFSI) (19)III.2.a.The Global Food Safety Initiative (19)III.2.b.Benchmarked standards (19)IV.MAJOR CERTIFICATION PROGRAMMES ON FOOD SAFETY (20)IV.1.F ACT SHEETS (20)IV.1.a.BRC Global standard – Food (20)IV.1.b.International Food Standard (IFS) (24)IV.1.c.SQF Codes (26)IV.1.d.Dutch HACCP Code (29)IV.1.e.EurepGAP (32)IV.1.f.ISO 22000 (36)IV.2.C OMPARISON (38)IV.2.a.Summary chart of the programmes’ characteristics (38)parison of the programmes non specific to farm activities (39)IV.2.c.Conclusion of the comparison (41)V.ANALYSIS OF POTENTIAL IMPACT (42)V.1.E CONOMIC IMPACT (42)V.1.a.Impact on producers (42)V.1.b.Impact on global trade (43)V.1.c.Impact on food safety governance (44)V.2.T HE WAY FORWARD: TOWARDS STANDARDS HARMONIZATION? (45)CONCLUSION (46)REFERENCES (47)ANNEXES (49)A NNEX 1:C OMPLIANCE OF THE BRC G LOBAL STANDARD-F OOD WITH C ODEX (49)A NNEX 2:C OMPLIANCE OF THE IFS WITH C ODEX (52)A NNEX 3:C OMPLIANCE OF THE E UREP GAP“F RUIT AND V EGETABLES” WITH C ODEX (56)A NNEX 4:C OMPARISON OF THE MAJOR STANDARDS DEALING WITH F OOD S AFETY M ANAGEMENT S YSTEMS..58AcknowledgementsThis paper was written in the summer of 2005 by Nicolas Canivet, FAO Volunteer and student at the Ecole Nationale du Génie Rural, des Eaux et Forêts (ENGREF), France. It was drafted under the supervision of Ezzeddine Boutrif, Chief of the Food Quality and Standards Service in the Food and Nutrition Division of the Food and Agriculture Organization of the United Nations (FAO) and Yves Soyeux, Food and Food Law Professor in the Agri-food Department of the Ecole Nationale du Génie Rural, des Eaux et Forêts.AcronymsB2B Business to BusinessBRC British Retail ConsortiumCAC Codex Alimentarius CommissionCCP Critical Control PointCCvD-HACCP Dutch National Board of Experts-HACCPUnionEU EuropeanEUREP Euro-Retailer Produce AssociationFAO Food and Agriculture Organization of the United Nations FCD French Trade and Retail FederationFMI Food Marketing InstituteFSIS United States Food Safety and Inspection ServiceGAPs Good Agricultural PracticesGFSI Global Food Safety InitiativeGHPs Good Hygiene Practices (also Good Handling Practices) GMO Genetically Modified OrganismGMPs Good Manufacturing PracticesHACCP Hazard Analysis Critical Control PointHDE German Trade and Retail FederationStandardFoodIFS InternationalLife Sciences InstituteILSI InternationalISO International Organization for StandardizationNASA United States National Aeronautics and Space Administration OECD Organization for Economic Cooperation and Development SPS Sanitary and Phytosanitary MeasuresSQF Safe Quality Food StandardTBT Technical Barriers to TradeKingdomUK UnitedUSA United States of AmericaUSDA United States Department of AgricultureWHO World Health OrganizationOrganizationWTO WorldTradeExecutive SummaryFood safety management systems generally include three components:−quality management systems applied to food safety−Hazard Analysis and Critical Control Point (HACCP) systems−prerequisite programmes and Good Practices including Good Hygiene Practices (GHPs), Good Manufacturing Practices (GMPs), Good Agriculture Practices (GAPs), etc.Quality management has been harmonized at the international level through the widespread acceptance of ISO 9001. Yet, although the Codex Alimentarius addresses both HACCP and Good Practices, in particular through its General Principles on Food Hygiene, an international certification programme does not exist for either HACCP or good practices.Local certification schemes have proliferated to fill this gap, especially in industrialized countries where the major programmes include EurepGAP, the British Retail Consortium (BRC), the International Food Standard (IFS), the Safe Quality Food Standard (SQF) and the Dutch Code. While these standards comply with Codex standards on the whole, their objectives and scope may vary. In fact, some deal with good practices, some with quality management systems that integrate HACCP and others with entire food safety management systems. Likewise, some apply to farm producers, some to manufacturers and others to all food operators. In addition, the geographic scope of these standards is often limited in that they each tend to be recognized by buyers and retailers from specific countries.These standards have been established by different types of organizations including national standardization organizations, groups of buyers, groups of producers and individual certification bodies. However, the increasing involvement of the retail sector, which has developed its own standards in several industrialized countries and is in an increasingly influential position to dictate and impose these conditions to suppliers, is noticeable.The proliferation of such independent standards with diverse requirements results in a duplication of time, energy and costs for producers who want to access large markets. This is a burden that small farmers, especially in developing countries, cannot easily bear. Such businesses may thus find themselves excluded from the important centres of economic activity, creating a de facto barrier to global trade.The International Organization for Standardization (ISO) developed ISO 22000 in this context to create an internationally recognized standard that is applicable to all food operators. However, its acceptance by retailers, an important indicator of its success, is not yet apparent since ISO 22000 does not specify prerequisite programmes. Therefore, it is likely that retailers will continue to require other specific standards for such prerequisite programmes.I.IntroductionThe ISO 22000 standard, entitled “Food safety management systems – Requirements for any organization in the food chain”, was published in August 2005. This standard aims to establish an internationally recognized certification programme for food safety management systems in response to the proliferation of private food safety standards that has occurred during the last ten years.But will ISO 22000 effectively take the place of existing certification programmes? Or will it become an additional one, adding to the confusion? What will be the possible benefits for stakeholders, especially small farmers and producers from developing countries, of such unification of food safety certification programmes?This document aims to improve the understanding of existing food safety certification programmes with regard to the potential impact on the food global trade. For that purpose, it will present:• a synopsis of the background on food safety certification addressing the concepts of food safety and certification, the economic context (structure of the private sector) and Codex Alimentarius standards (chapter I)•an overview of existing certification programmes that distinguishes programmes covering good practices from those that deal with management systems (chapter II)• a focused discussion and comparison of the major certification programmes (including ISO 22000) and Codex Alimentarius standards (chapter III)•an analysis of the potential economic impacts of these certification schemes, especially on the global food trade, and the possible way forward considering the recent issuing of ISO 22000 (chapter IV)The scope of this paper is limited to voluntary third-party food safety certification and thus excludes:−food standards that do not cover food safety (for instance standards that exclusively establish requirements on organoleptic quality, environment, fair trade, etc.)−food safety standards that are not the subject of certification programmes (the case for many Good Practice standards), except Codex Alimentarius standards since they are used as internationally recognized references for the food safety certification programmes−food safety audits led by buyers of their suppliers−certificates required by regulation (for instance for import/export)II.BackgroundII.1. ConceptsII.1.a. Concepts about certification1A number of important concepts must be defined in order to better understand food safety certification, including the following:StandardizationThe objective of standardization is to set up a standard for a procedure or a product specification, to which every stakeholder adheres, in order to ease logistical procedures, facilitate trade and possibly improve quality if the requirements of the standard involve an improvement compared to common practices.StandardsTwo types of standards exist: product standards (specifications and criteria for the characteristics of products) and process standards (criteria for the way the products are made). Food safety standards are essentially process standards whose aim is to improve the safety of the end products.Process standards can be further divided into two categories. On the one hand, performance standards establish verifiable requirements on processes, for instance a ban on pesticide use in farm production. In the food safety field, Good Agricultural Practices and Good Hygiene Practices represent such performance standards. On the other hand, management system standards establish criteria for management procedures such as documentation or monitoring procedures. In the context of food safety, such standards may demand HACCP planning.A standard can be the subject of a certification programme (like the ISO standards for instance) or not (like the ones of the Codex Alimentarius).Standard-setting bodyStandards can be set up by governmental institutions, by the private sector (buyers or suppliers), or even by certification bodies that want to set their own standards, perhaps based on an existing standard. CertificationCertification is a procedure by which a third party gives written assurance that a product or a process is in conformity with the corresponding standard. Thus, the certificate demonstrates to the buyer that the supplier complies with certain standards, which might be more convincing than if the supplier itself provided the assurance.Certification programmeA certification programme is the system of rules, procedures and management for carrying out certification, including the standard against which it is being certified.1 Source: FAO, 2003Certification bodiesThe certification programme is carried out by a certification body, which does the inspection and delivers the certificate. One certification body may execute several different certification programmes. The certification body must always be a third party, without any direct interest in the economic relationship between the supplier and buyer. However, it is not always easy to guarantee independence and the absence of conflicts of interest of certification bodies, in so far as certification costs are borne by suppliers. Indeed, certification is increasingly becoming an industry in itself, with growing competition between certification bodies, which must balance the need to retain clients with the stringency of their standards.AccreditationA certification body can carry out certification programmes only if it is evaluated and accredited by an authoritative body (a governmental or para-governmental institute), which ensures that the certification body has the capacity for carrying out certification and inspection in compliance with guidelines set by ISO, the European Union or some other entity. In addition, the certification body may require a license from the standard-setting body, especially if it is a private standard-setting body, for the scope of its particular standard.LabelsA certification label is a label or symbol put on the product indicating that the product or the process used to make the product comply with standards, and that this compliance has been certified. Use of the label is usually owned and controlled by the standard-setting body.While the certificate is a form of communication between seller and buyer, the label is a form of communication with the end consumer.Most food safety certification programmes are not the subject of a label unlike programmes addressing other quality aspects such as organic agriculture or fair trade. Therefore, they are mostly business to business (B2B) programmes.Figure 1: Certification processII.1.b.Concepts related to food safety managementThe proliferation of diverse food safety management standards and practices (including GMPs, GHPs, GAPs, HACCP, quality assurance, etc.) has created a situation that is often characterized by a lack of clarity. The different understanding and use of key concepts has sometimes added to the confusion. For instance, although the BRC Global Standard – Food (see section XXX) asserts that it does not impose any good practices programmes, it actually establishes requirements on good practices. Likewise, the EurepGAP (see chapter III) affirms that it supports the HACCP method, although it does not deal with it.This section seeks to clarify these concepts and is based on a paper of the International Life Sciences Institute(ILSI 1998).Good practicesGood practices relate to basic requirements on the company’s activities, such as use of appropriate equipment, personnel hygiene, waste management, etc. Standards on good practices can be called Good Agricultural Practices (GAPs), Good Hygiene Practices (GHPs), Good Handling Practices (also called GHPs) or Good Manufacturing Practices (GMPs), according to the aimed profession (primary producer, manufacturer, carrier, etc.). Such standards can also be specific to a product sector (fruit and vegetables, meat products, etc.).Standards on good practices may have a larger scope than food safety in so far as they address other aspects of quality (e.g. environmental or social issues).Good practices are often named “prerequisite programmes” within standards with a wider scope, for instance in ISO 22000 or in the annex of the Codex Alimentarius Code of Practice on General Principles of Food Hygiene (CAC/RCP 1).Quality management systemA “quality management system”, is defined by the International Organization for Standardization (ISO) as the company’s structure for managing its processes or activities that transform inputs of resources into a product or service which meets the company’s objectives, such as satisfying the customer's quality requirements, complying with regulations, or meeting environmental objectives.A quality management system within food businesses usually has a wider scope than food safety and covers all quality elements. The system elements can be separated into two different groups: −quality control, that is operational requirements (product realization, measurements, etc.) which eliminate causes of loss of quality−quality assurance, that is managerial requirements (management responsibility, resource management, etc.) that provide internal and external confidence in the company’s quality management.The reference for quality management system is the ISO 9000 series, which applies to every type of business.Hazard Analysis Critical Control Point (HACCP)The Hazard Analysis Critical Control Point (HACCP) concept was developed in the 1950s by the National Aeronautics and Space Administration (NASA) in order to guarantee that food used in the United States space program would be completely free of microbial pathogens. HACCP was then identified by the United States Department of Agriculture, Food Safety and Inspection Service (FSIS) as a tool to prevent or control microbial safety hazards during meat and poultry production.The HACCP concept has now become a valuable program for process control of all food safety hazards, not only microbiological ones. It has been legitimised by the Codex AlimentariusCommission, who incorporated the HACCP guidelines into the food hygiene code (CAC/RCP1) as an annex (see paragraph on Codex Alimentarius below) in 1997.The HACCP concept is based on seven principles:1.Conduct a hazard analysis: collect and evaluate information on hazards and conditions leadingto their presence to decide which are significant for food safety2.Determine the Critical Control Points (CCPs): identify for each hazard the steps at whichcontrol can be applied and is essential to prevent or eliminate the hazard or reduce it to an acceptable level3.Establish critical limit(s): establish for each CCP a criterion which separates acceptabilityfrom unacceptability4.Establish a system to monitor control of the CCP: establish a planned sequence of observationor measurements of control parameters to assess whether the CCP is under control5.Establish the corrective action to be taken when monitoring indicates that a particular CCP isnot under control: establish the actions to be taken when results of the monitoring of the CCP indicate a loss of control6.Establish procedures for verification to confirm that the HACCP system is working effectively:establish methods, procedures, tests and other evaluations, in addition to monitoring, to confirm that the HACCP system is effective7.Establish documentation concerning all procedures and records appropriate to these principlesand their applicationThus, the HACCP method allows each company to identify and control the hazards specific to its activities.Food safety management systemA “food safety management system” is the policy, structure and procedure implemented by the company to express its concern and involvement in food safety. Thus, a food safety management system is the application of a quality management system within the area of food safety.The implementation of good practices (often named “prerequisite programme”) is a minimum requirement of a food safety management system but it is not sufficient in itself. In fact, standards on food safety management systems usually demand the additional implementation of procedures allowing the identification and the control of the hazards specific to the company, most of the time on the basis of the principles of the HACCP.To summarize (see figure 2), a food safety management system usually includes:•managerial and operational requirements on the model of the quality management system established by ISO 9001•the implementation of prerequisite food safety programmes (good practices)•procedures allowing the identification and the control of the hazards specific to the company, on the basis of the HACCP principlesFigure 2: Components of Food Safety Management SystemFood safety management and certificationBusinesses may be involved in food safety management at three levels:•the respect of food regulations, which is mandatory and thus is not the subject of certification programmes•the respect of voluntary good practices, which are minimal requirements and which can be the subject of certification programmes•the implementation of a food safety management system, which can also be the subject of certification programmes (with or without specifications on good practices)This document seeks to distinguish between certification exclusively of good practices and certification of food safety management system. However, the distinction is not always clear since standards on good practices sometimes also cover other components of food safety management systems (particularly quality control requirements such as traceability or control of incoming materials).II.2. Economic backgroundII.2.a. Development of private food safety standards in response to consumer expectations The concern of private operators for their reputationThe assurance of the safety and quality of the food supply is traditionally a prerogative of governments through the development of regulations and inspections. However, following a number of global food safety incidents during the 1990s, consumer confidence in the capacity of regulators to guarantee food safety has declined in many parts of the world including Europe. In response, the private sector has moved to implement more and more specific standards with higher requirements than regulations in order to ensure the quality, safety and traceability of their products and processes.This concern of private operators for food safety is linked to their responsibility to put safe products on the market, responsibility usually granted by regulatory provisions (for instance by the Regulation (EC) 178/2002 in the European Union). It is also accentuated by economic concerns linked to customer hypersensitivity to food safety as a negative incident can have disastrous economic consequences for both brand producers and retailers.Although food safety standards can be established by public bodies, such as the USDA Guidelines to Minimize Microbial Contamination for Fresh Fruits and Vegetables, most are private standards developed by private operators themselves (see chapter III). Furthermore, most of these standards are business to business standards that seek to demonstrate the safety and quality of products or services produced by a supplier or subcontractor to a buyer, without any communication to consumers (by means of a label for instance).A particular concern for the retail sectorAs the final link in the food chain, which is in direct contact with consumers, retailers are generally the first to be concerned if a food safety incident affects consumers.This responsibility of retailers is naturally greatest on their private label products, since they are directly responsible for the safety of the products they make. This is all the more true as the market share for private label products is increasing especially in Europe (see paragraph II.2.c on retail sector). This can explain why retailers are more and more involved in the establishment of food safety standards, especially in Europe and especially concerning their private label products (see chapters III and IV).II.2.b. Development of third party certificationThe verification of supplier implementation of a certain standard can be carried out by the buyer or retailer itself, but third party certification is increasingly used. Third party certification offers certain advantages:−auditors are supposed to be objective and independent from the interests of the other parties (however, since auditor fees are usually paid by the audited party, the independence of the auditor may not be absolute)−third party certification allows buyers to save time and money compared to auditing each supplier themselves−the use of a certificate allows suppliers to demonstrate to a wide range of buyers that they fulfil certain requirements, which saves time and money compared to assuring each buyer individually−certification clearly defines the responsibilities of each party (supplier, buyer), which is a growing concern for private operators since the food safety crises of the 1990s.The increasing use of certification, buoyed by the proliferation of standards, especially in the food safety field, has thus created a real industry in itself, with a high level of competition between auditors. At present, according to IQNet, an international network of auditors and experts, there are more than 100 accreditation bodies and over 700 certification bodies around the world, and more than 700 000 management system certificates have been granted, mainly based on ISO 90012.II.2.c. Increasing power of retailers in industrialized countriesSince the 1990s, the power in the food sector in developed and emerging economies has shifted from manufacturers and producers to retailers (OECD, 2004). This shift is mainly due to two factors: −increased retail market concentration−increased market share of private label productsRetail concentrationRetailing is currently carried out by a small number of firms in many countries, especially in industrialized countries, due to numerous mergers and acquisitions during the last twenty years.Table 1: Sales share of the five largest retailers in selected countriesCountry Concentration ratios(percent)Austria 60Belgium/Luxembourg 61Denmark 56Finland 68France 56Germany 44Greece 27Ireland 58Italy 18Netherlands 56Portugal 63Spain 40Sweden 78United Kingdom 63Source: OECD (2004) from the CIR European Retail Handbook and trade sourcesMany retailers have also become multinational, meaning that global food retailing increasingly resembles an international oligopoly composed of a limited number of multinationals.2 IQNet web site (available at: ).Table 2: Top 10 global food retailers in 2003Rank Name ofcompanyCountry oforigin2003 foodretail sales(US$ million)2003 foodretail sales(US$ million)Countries of operation1 Wal-Mart US 121,566 278,081 Argentina, Brazil, Canada, China, Germany, Mexico, Puerto Rico, S. Korea, UK, US2 Carrefour France 77,330 99,872 Argentina, Belgium, Brazil, China, Columbia, Czech Rep., Dominican Rep., Egypt, France, Greece, Indonesia, Italy, Japan, Malaysia, Mexico, Oman, Poland, Portugal, Qatar, Romania, Singapore, Slovakia, Spain, S. Korea, Switzerland, Taiwan, Thailand, Tunisia, Turkey, UAE3 Ahold Netherlands72,414 86,205 Argentina, Brazil, Costa Rica, Czech Rep., Denmark, El Salvador, Estonia, Guatemala, Honduras, Latvia, Lithuania, Netherlands, Nicaragua, Norway, Poland, Portugal, Slovakia, Spain, Sweden, Thailand, Turkey, UK4 Tesco UK 40,907 54,807 Czech Rep., Hungary, Japan, Rep. of Ireland, Malaysia, Poland, S. Korea, Slovakia, Taiwan, Thailand, Turkey, UK5Kroger US 39,320 56,024 US6 Rewe Germany 36,483 48,246 Austria, Bulgaria, Croatia, Czech Rep., France, Germany, Hungary, Italy, Poland, Romania, Slovakia, Spain, Switzerland, Ukraine7 Aldi Germany 36,189 43,277 Australia, Austria, Belgium, Denmark, France, Germany, Luxembourg, Netherlands, Rep. of Ireland, Spain, UK, US8 Ito-Yokado Japan 35,812 56,160 Canada, China, Japan, US9 Metro Germany 34,700 68,692 Austria, Belgium, Bulgaria, China, Croatia, Czech Rep., Denmark, France, Germany, Greece, Hungary, India, Italy, Japan, Luxembourg, Morocco, Netherlands, Poland, Portugal, Romania, Russia, Slovakia, Spain, Switzerland, Turkey, Ukraine, UK, Vietnam10 ITM(Intermarché)France 33,487 43,414Belgium, France, Germany,Poland, Portugal, Romania, SpainSource: DFID, 2004This consolidation in the retail sector means that producers who want to achieve relevant market access, at least in the developed or emerging countries where two thirds of food consumed passes through the retail sector (OECD, 2004), have a limited choice of buyers and retailers.。
食品安全 food safety
食品安全 food safety近年来，食品安全事件频发让百姓越来越关注餐桌安全。
此次两会上，食品安全问题也成为代表们热议的话题。
自《食品安全法》颁布后，国务院办公厅近日再次下发文件，明确了2010年食品安全整顿工作的主要任务。
请看《中国日报》的报道：Any governmental department that fails to fulfill its duty should be seriously punished. Responsible persons concerned with late, left-out and concealed reports onfood safety accidents will be called to account.任何未能履行责任的政府部门都将受到严惩。
迟报、漏报、瞒报食品安全事故的相关责任人都将被问责。
文中的food safety就是指“食品安全”。
今年我国将继续完善食品安全标准，例如食品中的pesticide residues（农药残留），以及illegal food additives （非法食品添加剂）。
此外，还将对dairy products（乳制品）等食品的质量进行random check（随机抽查）。
本届两会还指出，我国今后将继续加强social safety net（社会保障体系，相当于social security system）的建设。
为安全起见，许多业主选择安装safety glass（安全玻璃），并将贵重物品存放在自家的safety (safe) deposit box（保险箱）。
Safety pin（安全别针）和safety razor（安全剃刀）也比普通产品更有保障。
有关食品安全的英语University Of LiverpoolUpgrade Yourself With Online MSc In Health Course Terms. ApplyNow!最近，染色馒头又引起了轩然大波，那么关于食品安全的英文表达有哪些呢？让我们一起来学习一下吧。
国际上认可度较高的食品类质量管理体系认证
国际上认可度较高的体系认证在所有的行业中，食品行业的认证或审核不是最多的，也是最多的之一，包括ISO 9001、ISO 22000、HACCP、BRC 、FSSC22000、IFS、SQF、DUTCH HACCP、PAS 220、AIB、FPA、Halal，Kosher，IP, GAP、GLOBAL GAP 、CHINA GAP 、ORGANIC（有机认证）、JAS、FAMI-QS、环境管理体系认证（ISO14001）、SA8000社会责任管理体系认证、OHSAS 18001职业健康与安全管理体系、GMP+FSA饲料安全保证计划等。
一、ISO 9001质量管理体系标准ISO9001质量管理体系标准，它展示了组织对满足质量最高标准和客户满意的承诺，并且支持质量管理体系的持续改进。
ISO9001建立在八大质量管理原则基础上：顾客导向领导力全员承诺过程方法改进持续改进基于证据的决策关系管理ISO9001能够提升企业营运的可靠性，增强绩效且对最终利润有潜在正向影响。
对产品质量的承诺促使企业持续改进，也必将对企业文化产生积极的影响。
到目前为止，全球共签发了110多万张ISO9001证书。
有效的ISO9001证书能够证明组织已符合国际上广泛认可的质量管理原则二、ISO 22000食品安全管理体系ISO22000是世界上第一部食品安全管理体系的国际标准（指获得ISO成员国2/3投票通过）。
第一部涵盖食品链中几乎所有类型组织，包括种植、养殖、加工、储运、销售等与食品相关的组织，另外还有杀虫剂、清洁剂、饲料、包装物、清洁服务等与食品间接相关的组织。
第一部与ISO9001接口非常好的标准，标准结构完全与ISO9001一致。
这一点非常重要，因为大多数企业在管理标准化中已经熟悉了ISO9001标准，对管理体系在组织中落地有很大的帮助。
食品安全需要由食品链中各个组织来保证。
比如三聚氰胺事件，发生源是在供应链上游，是饲养、饲料等造成的，作为终端产品的制造者三鹿，只是管理中出现了纰漏（故意/非故意可能都有），最终导致了经营危机，结果成为行业的牺牲品。
Food Safety Certification Program食品安全认证计划
Food Safety Zones
Dining Room The dining room includes the lobby and the restrooms. Hand washing signs should be posted in each restroom. Lobby tables and chairs should be cleaned and sanitized regularly. Product in the condiment station must be rotated and syrup heads should be cleaned to prevent cross contamination.
Food Safety Zones
Introducing HACCP
• Food safety regulators are now requiring restaurants to identify all steps in their daily operations that are critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis and Critical Control Point system (HACCP) that is designed to prevent the occurrence of potential food safety problems.
Food Safety Zones
Back Door Keeping the back door closed is the key to pest control and helps prevent contamination.
fssc22000食品安全体系认证证书
fssc22000食品安全体系认证证书摘要：1.FSSC 22000 食品安全体系认证证书概述2.FSSC 22000 认证的重要性3.FSSC 22000 认证对企业的益处4.如何申请FSSC 22000 认证5.我国在食品安全体系认证方面的发展正文：【提纲】详解1.FSSC 22000 食品安全体系认证证书概述FSSC 22000（Food Safety System Certification）食品安全体系认证证书是全球食品安全倡议（GFSI）认可的一种食品安全管理体系认证。
该认证旨在确保食品生产过程中的安全、卫生和质量，降低食品安全风险，提高食品企业的管理水平。
2.FSSC 22000 认证的重要性食品安全问题在全球范围内日益严重，对人类健康和生命安全构成威胁。
FSSC 22000 认证通过制定统一的食品安全管理标准，有助于提高全球食品安全水平，降低食品安全事故发生的风险。
3.FSSC 22000 认证对企业的益处对于企业而言，通过FSSC 22000 认证可以带来以下好处：a.提高食品安全管理水平，降低食品安全风险b.增强企业品牌形象和市场竞争力c.符合国际贸易要求，拓展国际市场d.降低生产成本，提高生产效率4.如何申请FSSC 22000 认证企业申请FSSC 22000 认证需要遵循以下步骤：a.了解FSSC 22000 认证要求和标准b.建立食品安全管理体系并实施运行c.进行内部审核和管理层评审d.聘请认证机构进行认证审核e.通过认证审核，获得认证证书5.我国在食品安全体系认证方面的发展我国高度重视食品安全问题，积极参与全球食品安全治理。
我国在食品安全体系认证方面取得了显著成果，已有众多企业成功获得FSSC 22000 认证。
同时，我国政府鼓励食品企业积极开展食品安全体系认证，提高食品安全管理水平，保障人民群众的饮食安全。
fssc食品安全管理体系外审相关准备工作
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常见食品安全认证知识解读
常见食品安全认证知识解读食品安全一直是人们关注的焦点，为了保障食品质量的安全，国家制定了一系列食品安全标准，并实施食品安全认证制度。
以下是常见的食品安全认证知识解读。
1、HACCP认证HACCP认证（Hazard Analysis and Critical Control Point）是国际通行的食品安全管理体系，是防范和控制食品从生产到销售的可能存在的食品安全危害的有效方法，主要是通过对风险的评估和控制来保证食品的安全。
目前，HACCP认证在全球范围内被广泛应用，已成为各国食品安全监管机构的常态化要求。
2、ISO22000认证ISO22000认证是基于HACCP认证的基础上，将ISO9001和食品安全管理要求相结合而制定的。
ISO22000是全球通用的食品安全管理标准，包括食品安全管理体系要求和食品安全要求两部分，主要涉及食品生产、加工、包装、贮存、运输和销售等全过程。
通过ISO22000认证，企业可以有效地规范管理、提高品质、降低成本、增强竞争力。
3、QS认证QS认证（Quality Safety）是中国电子商务协会制定的食品质量安全认证体系标准，也被称为国内第一个“第三方”食品安全认证体系。
QS认证是针对中国市场而创建的，适用于食品生产、贮存、运输、销售等环节，涵盖了食品生产与加工、检疫检验、物流运输、销售配送、责任追究等各个环节。
通过QS认证，企业能够提高食品质量安全水平，促进企业的可持续发展。
CIQ认证（China Entry-Exit Inspection and Quarantine Bureau）是指我国出入境检验检疫行政管理部门颁发的一种产品出口许可证。
CIQ认证是对出口产品进行质量检验、卫生检查、人工抽检等多方面检测和审核，以确保产品的质量、安全与卫生符合要求，保障国家和消费者的利益。
目前，CIQ认证适用于出口到中国的食品、玩具、电器等产品，该认证已成为出口企业进入中国市场的必要手续之一。
fssc22000认证需要的条件
fssc22000认证需要的条件FSSC22000认证需要的条件什么是FSSC22000认证FSSC22000，全称Food Safety System Certification 22000，是一种全球通用的食品安全认证标准。
它是基于ISO22000国际标准，结合了预防食品安全危害的要求，以及食品安全管理体系的要求。
FSSC22000认证的重要性FSSC22000认证是食品行业中的重要认证标准，它不仅有助于企业提升食品安全管理水平，确保食品的质量和安全，还有助于企业提升市场竞争力，获得消费者和合作伙伴的信任和认可。
FSSC22000认证的条件要获得FSSC22000认证，企业需要满足以下条件：1.食品安全管理体系：企业需要建立和实施符合ISO22000和FSSC22000要求的食品安全管理体系。
该体系应涵盖食品生产、加工、存储和分销的各个环节，并包括预防食品安全危害的控制措施。
2.法律法规遵从：企业需要合法合规经营，遵守食品安全相关的法律法规和监管要求。
企业应定期更新和了解最新的法律法规，并确保其在生产过程中的合规性。
3.培训与意识提升：企业需要为员工提供必要的食品安全培训，确保他们了解并掌握食品安全管理的要求。
企业还应加强员工的食品安全意识，建立安全文化，使每个员工都对食品安全负责。
4.风险评估和控制：企业需要进行食品安全风险评估，识别可能存在的食品安全危害，并制定相应的控制措施。
这些控制措施应包括物理、化学和生物等多个方面，以确保食品安全。
5.内部审核和持续改进：企业需要定期进行内部审核，检查食品安全管理体系的有效性和符合性。
通过内部审核，企业可以及时发现问题，并采取纠正措施。
同时，企业应不断进行改进，提升食品安全管理水平。
结语获得FSSC22000认证对企业来说是一项重要的认证，它不仅能够提升食品安全管理水平，还能够增强企业在市场中的竞争力。
企业在准备FSSC22000认证时，需要注意满足相关的条件，并不断改进和完善食品安全管理体系。
fsqca流程解读
fsqca流程解读English Answer：FSQCA (Food Safety and Quality Certification Authority) is an internationally recognized certification body that provides food safety and quality management system certification services to food businesses of all sizes. FSQCA certification is a valuable way to demonstrate your commitment to food safety and quality, and can help you to improve your business operations and increase customer confidence.The FSQCA certification process involves a number of steps, including:1. Application: The first step is to submit an application to FSQCA. The application will include information about your business, your food safety and quality management system, and your products.2. Documentation review: FSQCA will review your application and supporting documentation to ensure that you meet the requirements for certification.3. Audit: Once your application has been approved, FSQCA will conduct an audit of your business to verify that your food safety and quality management system is in place and effective.4. Certification: If you successfully pass the audit, FSQCA will issue you a certificate of compliance.FSQCA certification is a valuable way to demonstrate your commitment to food safety and quality. It can help you to improve your business operations, increase customer confidence, and gain access to new markets.中文回答：FSQCA（食品安全质量认证管理体系）是一个国际认可的认证机构，为各种规模的食品企业提供食品安全和质量管理体系认证服务。
食品安全认证体系证书
食品安全认证体系证书
食品安全认证体系证书是指一种认可食品企业对其生产加工、存储、运输等环节进行科学规范化管理，保障食品安全的专业证书。
企业获得食品安全认证体系证书，是对其食品生产质量的最基本保障，也是企业参与国内外市场竞争的门槛。
下面将分步骤阐述如何获得食品安全认证体系证书：
第一步，申请。
食品企业需要向认证机构递交申请材料，包括企业资质证明、生产工艺流程、质量标准体系文件等。
认证机构将审核企业材料，决定是否进入认证程序。
第二步，现场审核。
一旦通过初审，认证机构将组织专业技术人员对企业进行现场审核。
审核人员将对企业生产及存储环节进行抽查、核实，询问企业质量管理人员、员工以及消费者，了解企业质量管理情况。
第三步，整改。
审核人员将根据现场审核情况，提出需要企业改正的问题，即整改要求。
企业需要在规定时间内对整改要求进行落实，认证机构将重新进行现场审核，确认企业是否符合认证要求。
第四步，发证。
经过多次现场审核和整改，企业符合认证要求后，认证机构将向企业颁发食品安全认证体系证书。
证书的有效期一般为三年，期满后需要重新进行认证流程。
通过获得食品安全认证体系证书，食品企业能够规范化管理生产流程，提高产品质量，保证食品安全，增强企业竞争力，获得消费者信
任。
因此，食品安全认证体系证书是企业不可或缺的重要证书，是建设和谐消费环境的重要保障。
fssc实训心得体会
fssc实训心得体会在进行FSSC（Food Safety System Certification）实训的过程中，我深深地体会到了食品安全的重要性以及如何建立和维护一个优质的食品安全管理体系。
以下是我关于FSSC实训的心得体会。
首先，通过这次实训，我对食品安全有了更全面的了解。
在实训中，我们学习了食品安全的基本概念、食品安全的法律法规以及食品安全的风险评估和控制方法等等。
我深刻认识到食品安全对于人们的健康和生活至关重要，也明白了为什么许多食品企业都非常重视食品安全管理。
其次，实训中我们还学习了如何建立和维护一个有效的食品安全管理体系。
我们了解了FSSC 22000标准的要求和具体实施方法，学习了如何编写食品安全手册、操作规程以及记录表等。
这些知识对于我来说是非常有价值的，因为它们不仅能够帮助我在将来的工作中更好地应对食品安全问题，还能为我提供一个思考和解决问题的框架。
在实训过程中，我们还进行了一些实际操作。
我们参观了一家食品企业，了解了他们的生产过程和食品安全管理的实际操作。
我们还进行了一些食品安全的模拟演练，比如食品原料的检验和评估、生产设备的清洁和消毒等等。
通过这些操作，我更深入地了解了食品安全管理的具体要求和操作流程。
除了理论知识和实际操作，这次实训还增强了我的团队合作能力和沟通能力。
在实训中，我们需要与同学们一起完成一些小组项目，需要相互合作、相互支持。
通过这些合作，我学会了与他人合作，学会了尊重和听取他人的意见，也学会了如何有效地沟通和交流。
通过这次实训，我还意识到了食品安全管理是一个不断改进和持续发展的过程。
食品安全管理体系需要定期进行内部和外部的审核和评估，以便及时发现和纠正问题。
只有不断地改进和提高，才能保证食品安全管理体系的有效性和可持续性。
总之，这次FSSC实训给我留下了深刻的印象。
我从中学到了很多关于食品安全的知识和实践技巧，也提醒我保持警惕，时刻关注食品安全的重要性。
我相信，这次实训对于我将来的工作和生活都将有着积极的影响。
国际上认可度较高的食品类质量管理体系认证
国际上认可度较高的体系认证在所有的行业中，食品行业的认证或审核不是最多的，也是最多的之一，包括ISO 9001、ISO 22000、HACCP、BRC 、FSSC22000、IFS、SQF、DUTCH HACCP、PAS 220、AIB、FPA、Halal，Kosher，IP, GAP、GLOBAL GAP 、CHINA GAP 、ORGANIC（有机认证）、JAS、FAMI-QS、环境管理体系认证（ISO14001）、SA8000社会责任管理体系认证、OHSAS 18001职业健康与安全管理体系、GMP+FSA饲料安全保证计划等。
一、ISO 9001质量管理体系标准ISO9001质量管理体系标准，它展示了组织对满足质量最高标准和客户满意的承诺，并且支持质量管理体系的持续改进。
ISO9001建立在八大质量管理原则基础上：顾客导向领导力全员承诺过程方法改进持续改进基于证据的决策关系管理ISO9001能够提升企业营运的可靠性，增强绩效且对最终利润有潜在正向影响。
对产品质量的承诺促使企业持续改进，也必将对企业文化产生积极的影响。
到目前为止，全球共签发了110多万张ISO9001证书。
有效的ISO9001证书能够证明组织已符合国际上广泛认可的质量管理原则二、ISO 22000食品安全管理体系ISO22000是世界上第一部食品安全管理体系的国际标准（指获得ISO成员国2/3投票通过）。
第一部涵盖食品链中几乎所有类型组织，包括种植、养殖、加工、储运、销售等与食品相关的组织，另外还有杀虫剂、清洁剂、饲料、包装物、清洁服务等与食品间接相关的组织。
第一部与ISO9001接口非常好的标准，标准结构完全与ISO9001一致。
这一点非常重要，因为大多数企业在管理标准化中已经熟悉了ISO9001标准，对管理体系在组织中落地有很大的帮助。
食品安全需要由食品链中各个组织来保证。
比如三聚氰胺事件，发生源是在供应链上游，是饲养、饲料等造成的，作为终端产品的制造者三鹿，只是管理中出现了纰漏（故意/非故意可能都有），最终导致了经营危机，结果成为行业的牺牲品。
FSSC22000食品安全体系认证简介
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FSSC22000 食品安全体系认证简介
为了改进内容，一些来自大型跨国企业的专家对 ISO 22000:2022 做出了补 充，也就是大家所熟知的公共可用规范（PAS 220:2022）于 2022 年生效。
食品安全体系认证(FSSC)22000 是为食品制造商创建，并整合了 ISO 22000:2022 食品安全标准及食品安全公共可用规范（PAS）220，它由基于荷 兰的基金会为食品安全认证而发展起来并获欧盟食品及饮料产业联盟的支 持，FSSC 22000 已获全球食品安全倡议组织（GFSI）的批准并鼓励大力推广 实施。证书将在 ISO 22022 及 ISO Guide 65 （产品认证）的标准下获得认 可，为组织提供完整的食品安全管理体系。
食品安全公共可获取规范(PAS) 220:2022 增补了对应用于 ISO 22000 标准 的前提计划使后者更加完整并使其符合全球食品安全倡议（GFSI）组织的要 求基准。
FSSC 22000 的颁布意味食品安全标准向统一化及全球认可更迈近了一步。 FSSC 22000 结合了 ISO 22000:2022 食品安全管理体系、PAS 220:2022 及 其他附加要求。其内容也被全球食品安全倡议（GFSI）认可。GFSI 旨在维 持食品安全管理方案的基准审核流程，以实现食品安全标准的统一。同时， 通过采纳全球零售商公认且普遍认同的 GFSI 标准，有利于促进整个食品供 应链的成本效率。
食品无尘车间等级划分
食品无尘车间等级划分
食品无尘车间分为以下几个等级：
一、GMP：Good Manufacturing Practice，良好制造规范，是指遵从《食品卫生标准》、《饮料卫生标准》、《药品生产质量管理规范》、《化妆品生产质量管理规范》、《食品适宜性检验分析法》和《食品安全标准》等规范，以及世界卫生组织制定的GMP内容，在设计、布局、装修、使用与持续维护的时候加以遵循的等
级制度。
二、HACCP：Hazard Analysis Critical Control Point，可行分析和关键控制点，
是一套食品安全管理体系，主要通过食品安全风险识别、风险分析、重点控制点鉴定、控制程序制定、实施控制、系统评估和管理记录、审核等环节确保及优化食品的安全状况。
三、ISO 22000： International Standard for Food Safety Management System（国
际食品安全管理体系标准），是一项国际性标准，致力于帮助食品处理者识别各种风险，控制风险，以确保食品生产流程中的安全状况，同时为食品安全标准体系提供明确的框架。
四、AIB：American Institute of Baking，美国烘焙协会，是美国烘焙行业最老
牌和最专业的机构，也是全球最权威的烘焙协会，提供从研发到加工的一系列服务，着重介绍关于食品安全的管理制度，也为食品安全的认证阶段提供了专业性的建议。
五、FSSC 22000：Food Safety System Certification，食品安全系统认证，总称
为FSSC 22000，是一种质量体系认证的系统，旨在通过可行分析和关键控制点等
方式，确保食品加工企业和发布服务能够得到有效的食品安全管理，以确保产品安全可靠。
食品安全管理体系认证
iso22000食品安全管理体系认证ISO 22000食品安全管理体系认证是一种针对食品安全控制的管理体系认证。
ISO 22000旨在为食品相关企业建立一个协调性强、全面的食品管理体系，它的目标是为消费者提供高品质安全可靠的食品。
ISO 22000的认证对于食品行业企业来说非常重要，一方面可以提高产品成品率和质量，另一方面可以提高市场竞争力，增强消费者对企业和品牌的信任感和忠诚度。
ISO 22000认证要求企业贯彻实施食品安全管理体系，全面从源头到餐桌全程关注食品卫生安全，建立完整的质量管理制度，保证产品的质量、安全、卫生等要求。
同时，为了确保此认证取得的效果持久有效，企业还需要不断提升对食品安全的认识和实践，在实行过程中要持续改进，不断提高自身的管理水平。
食品安全食品安全是指食品不会对人体健康产生负面影响，保障食品安全是公共卫生工作中至关重要的一环。
食品安全问题，例如食品中的毒素、污染、细菌和病毒等，可能导致人们感到疲劳、生病，以及可能导致死亡。
为确保食品安全，政府和企业通过农业、生产、储存、运输和销售环节均需严格控制，并建立相关监管机制。
法规和标准设定、卫生检查和监控以及食品管理和消费者知识等机制，也是确保食品安全的重要手段。
此外，个人在家中烹饪和餐饮选择时也应加强食品安全意识，选择新鲜、安全、卫生的食品，并严格遵守操作规程。
haccp食品安全管理体系认证费用HACCP（危害分析和关键控制点）是一种食品安全管理体系，可识别和控制食品生产过程中可能存在的任何潜在风险。
针对HACCP认证的费用因不同认证机构和认证范围而异。
但通常包括以下方面的费用：1. 咨询费用：指咨询机构根据所选认证方案提供的服务，包括现场审核、文件审核、培训指导等。
2. 认证费用：指审核机构对企业的审核和认证费用。
3. 食品检测费用：指进行食品卫生检测的费用。
4. 文件准备费用：指企业为获得HACCP认证而制定的文件、手册、计划等费用，包括人力、时间、材料等。
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Food Safeห้องสมุดไป่ตู้y Zones
Batter/Fry Areas Chicken is our business; safe chicken is your responsibility. The batter station must have sanitizer available and all products must be below 40°F.
Food Safety Zones
Introducing HACCP
• Food safety regulators are now requiring restaurants to identify all steps in their daily operations that are critical to ensuring food safety. This approach centers on the concept of the Hazard Analysis and Critical Control Point system (HACCP) that is designed to prevent the occurrence of potential food safety problems.
Biological Hazards
Chemical Hazards
Physical Hazards
Contamination
Biological Hazards
Biological hazards include bacteria, virus, and toxins that can cause food borne illness. You have probably heard of Salmonella, staphylococcus, E. coli, botulism and hepatitis A. These hazards may be very hard to kill or destroy. Some are able to survive freezing and high cooking temperatures. In order to survive, most bacteria need some or all of the following conditions; food, acid, temperature, time, oxygen and moisture.
HACCP
When you see the CCP indicator, you will know that that step or procedure is critical to our food safety program. In addition, HACCP required that employees be trained in food safety practices and records are kept documenting the restaurants food safety practices.
Food Safety Zones
Dining Room The dining room includes the lobby and the restrooms. Hand washing signs should be posted in each restroom. Lobby tables and chairs should be cleaned and sanitized regularly. Product in the condiment station must be rotated and syrup heads should be cleaned to prevent cross contamination.
HACCP
There are seven steps to a HACCP system. Through out the Restaurant Operations Manual you will see critical control points identified. A Critical Control Point (CCP) is an operation (practice, preparation step or procedures) where a preventive or control measure can be applied that would eliminate a hazard, prevent a hazard or at least lessen the risk that a hazard will happen.
Food Safety Zones
Hand Wash Sink Hand wash area must be stocked with hand soap and single use paper towels. Employees must wash their hands frequently. (See hand washing procedures.) .
Food Safety Zones
Dish Washing Area Keeping smallwares and equipment clean and sanitary prevents cross contamination. To be effective, the three-compartment sinks must be set up with the proper chemical proportions and at the proper temperature.
Contamination
Physical Hazards
Physical hazards are particles and items that are found in food that are not supposed to be there. They include dirt, hair, broken glass, nails, staples and other objects that accidentally enter food.
What is Food Safety?
Contamination
Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards:
Food Safety Zones
Prep Area Safe food temperatures, code dating and holding times, are critical to food safety and an important part of the prep cook’s responsibilities.
Food Safety Zones
Back Door Keeping the back door closed is the key to pest control and helps prevent contamination.
Food Safety Zones
Storage Area A clean, well-organized storage area, not only helps with inventory control, it improves product rotation and food safety.
Food Safety Zones
Walk-In Cooler Proper temperature and food storage prevents spoilage and cross contamination. Raw foods should be stored below prepared foods and all products should be code dated.
Food Safety Zones
Food Safety guidelines apply to every crewmember and are a critical part of your everyday job. To begin with, we will be identifying critical Food Safety Zones. There are Ten Food Safety Zones.
Approval
• We are one of approximately 150 businesses in all of Florida to have DBPR approval to conduct in-house training.
INTRODUCTION
• It is the responsibility of each Popeyes employee to serve safe food. Safe food is food that is free of harmful bacteria, viruses and other harmful substances that could cause our customers to become sick.
Popeyes has many products with a high protein and moisture content, and neutral pH. It is critical to strictly adhere to the specified cooling and heating guidelines to prevent the growth of harmful bacteria in the danger zone temperatures.