(食品安全监督管理课件)Application of Food Safety Tools

Food Safety Hazard
“A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that is will occur in the particular type of product being processed, in the absence of those controls.”
Main categories
• Daily cleaning • Non-daily cleaning • During-production cleaning • Effectiveness checks – swab, ATP, pre-op inspection, daily
visual monitoring
Point) • ……
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)
completed • And the corrective actions to be taken of the task is
performed incorrectly
Sanitation -- Purpose
• Keep equipment, premises, production and storage areas clean
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HACCP System
CODEX – HACCP
HACCP SYSTEMS = Food Hygiene Programs + HACCP Plans
Food Hygiene Programs = Prerequisite Program = GMP (Good Manufacturing Practices)
Hazard: A condition or circumstance having the potential to cause harm. Hazards can be biological, chemical or physical (CFIA’s FSEP)
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• Physical: • Chemical: • Biological
• Escherichia coli • Shigella • Clostridium botulinum • Vibrio alginolyticus • Aeromonas
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Development Stages of
HACCP
2008 …
GFSI Benchmark (SQF, BRC etc) since 2005
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
(食品安全监督管理课件)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
SSOP (Sanitation Standard Operating Procedures) for all equipments and areas – machine name, procedure, chemical, concentration, time, frequency, etc.
• 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
chemicals • Agricultural
chemicals • Environmental
chemicals (i.e. heavy metals) • Others
Biological Hazards
• Bacteria • Fungi • Viruses • Prions • Parasites • Others
HACCP（动态）
GMP （静态）
Sampling and testing： standards (Representative)
Sample：Observation (Appearance control)
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Traditional Control of Food Processing
Raw Materials
• Master sanitation schedule
• Pre-op inspection and records
• Approved chemical list
• Audits/verification
• Corrective action
• Training
Sanitation – Procedures
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Technical Request for HACCP
Predictive Modeling
Risk Assessment
HACCP
Rapid Methods
Emerging Pathogens
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Principles of HACCP
7 Principles of HACCP
Inputs Ingredients
Process
End Product Analyses
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Modern Control of Food processing (HACCP)
Raw Materials
Inputs Ingredients
Process
End Product
Critical Control Point Analyses
• GMP/GAP/GVP/GHP (Good Manufacturing / Agriculture / Vet / Hygiene Practice)
• SSOP (Sanitation Standard Operating Procedure) • HACCP (Hazard Analysis and Critical Control
China’s 10 Least Wanted
Foodborne Pathogens
(J. Xue / W. Zhang 2013)
• Vibrio parahemolyticus • Salmonella • Proteusbacillus vulgaris • Bacillus cereus • Staphylococcus
Mandatory Meat HACCP in Canada in 2005
Fruit/Veg HACCP Reg of US in 2001
Meat HACCP Reg of USDA in 2000
Seafood HACCP Reg of FDA,CAC HACCP Guideline 1997
Hazard Type
Physic来自百度文库l Hazards
• wood • Glass • Metal • Plastic • Insect • Choking • others
Chemical Hazards
• Pesticide • Vet drug • Restrict additive • Processing
• Minimize the risk 1) product contamination 2) pest infestation
Sanitation – Key Elements
• Prioritize activities
• Use disassembly diagrams
• Post instructions in work areas
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
CIQ – HACCP Training by FDA etc in 1996
HACCP regs initiated in USA&CAN. 1995
EU—HACCP Directive in 1993
Started for US Aircraft Foods at 1960’s
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Developments on Control Approaches to Food Safety
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)
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Are Our Consumed Foods Safe
Food Hazard Type : Physical – Biological – Chemical – Allergenic – Cross contamination –
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How to Manage Food Safety Hazard/ Risk -- Managing Tools
Hazard: a biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect – HACCP Advantage Program (Codex)