(食品安全监督管理课件)5HACCP-foodsafety-tool-application

HACCP System
CODEX – HACCP
HACCP SYSTEMS = Food Hygiene Programs + HACCP Plans
Food Hygiene Programs = Prerequisite Program = GMP (Good Manufacturing
Practices)
(HC, CFIA, AAFC, PHA, OMAFR, OMHLC, etc) • Canadian Food Inspection System – joint by government and
industry • Food safety programs at federal level
1) On-farm food safety recognition program – farming 2) FSEP (Food Safety Enhancement program) – processing 3) QMP (Quality Management Program) – fishery sector • Food Safety programs at provincial level HACCP Advantage program -- OMAFRA
• At farm/retail/food service level – only HACCP principle represented in RFSP (i.e. CFIA On-farm food safety recognition program – Agricultural industry associations-developing/governmentrecognizing)
• HACCP (mandatory/voluntary) • Other programs – Kosher,
organic, health check, etc. (voluntary)
Global Food Safety Initiative Standards
• SQF–Safe Quality Food -- Level 1, 2, 3 • BRC (British Retail Consortium) Food Standard • ISO 22000 • others All of them – HACCP based, food retailers requested
Responsibilities and Programs within
Canadian Governments
• Levels of Canadian Governments • Food safety-related agencies at federal, provincial and municipal
The PRPs needed depend on the segment of the food chain in which the organization operates and the type of organization.
Documents should specify how activities included in the PRPs are managed
• Within Canada, only FSEP implemented mandatory at federal level (meat/poultry) and QMP at federal level (seafood), all other RFSP voluntary implemented at all levels
Definition of PRP
• PRP - prerequisite programme
basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products and safe food for human consumption
Common programs in food industry
• ISO serieBiblioteka Baidu (9000, 14000, 22000, etc) (voluntary)
• OHSA (Occupational Health and Safety Act (mandatory)
• WHIMS (Workplace Hazardous Material Information System) (mandatory)
Relationship of HACCP and Regulatory Food Safety Programs (RFSP)
• At processing level – HACCP fully represented in RFSP (i.e, FSEP, QMP/HACCP Advantage)
• Understanding CFIA’s expectations and industry practices
• Get practical skills in effective document writing/control
• Learn the principles of efficient record- keeping to minimize paper work
General Introduction to Prerequisite Program of HACCP
Winston Gao
Course Objectives
• Improve knowledge and understanding of GMP or FSEP Pre-requisite Program