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

22
Technical Request for HACCP
Predictive Modeling
Risk Assessment
HACCP
Rapid Methods
Emerging Pathogens
23
Principles of HACCP
7 Principles of HACCP
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
• 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
Hazard Type
Physical Hazards
• wood • Glass • Metal • Plastic • Insect • Choking • others
Chemical Hazards
• Pesticide • Vet drug • Restrict additive • Processing
China’s 10 Least Wanted
Foodborne Pathogens
(J. Xue / W. Zhang 2013)
• Vibrio parahemolyticus • Salmonella • Proteusbacillus vulgaris • Bacillus cereus • Staphylococcus
11
HACCP System
CODEX – HACCP
HACCP SYSTEMS = Food Hygiene Programs + HACCP Plans
Food Hygiene Programs = Prerequisite Program = GMP (Good Manufacturing Practices)
SSOP (Sanitation Standard Operating Procedures) for all equipments and areas – machine name, procedure, chemical, concentration, time, frequency, etc.
Main categories
• Daily cleaning • Non-daily cleaning • During-production cleaning • Effectiveness checks – swab, ATP, pre-op inspection, daily
visual monitoring
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
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
19
Developments on Control Approaches to Food Safety
(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
completed • And the corrective actions to be taken of the task is
performed incorrectly
Sanitation -- Purpose
• Keep equipment, premises, production and storage areas clean
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.”
Hazard: A condition or circumstance having the potential to cause harm. Hazards can be biological, chemical or physical (CFIA’s FSEP)
13
• Physical: • Chemical: • Biological
• GMP/GAP/GVP/GHP (Good Manufacturing / Agriculture / Vet / Hygiene Practice)
• SSOP (Sanitation Standard Operating Procedure) • HACCP (Hazard Analysis and Critical Control
chemicals • Agricultural
chemicals • Environmental
chemicals (i.e. heavy metals) • Others
Biological Hazards
• Bacteria • Fungi • Viruses • Prions • Parasites • Others
• 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
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)
Inputs Ingredients
Process
End Product Analyses
21
Modern Control of Food processing (HACCP)
Raw Materials
Inputs Ingredients
Process
End Product
Critical Control Point Analyses
GMPs
• Preventative measures to ensure food safety
• Based on practical experience over a long period of time