食品安全体系评价haccp

1) Itemisealltheindividualprocessingstepsinsequencefromreceiptofrawmaterialthroughtothestorageoffinishedproduct2) Addasymboltorepresenteachindividualprocessingstep3) NumbereachstepPreparingaProcessFlowChartProcessFlowChartSymbolsWhenmaterialisdeliberatelymovedfromoneplacetoanotherexceptwhensuchmovementisapartofanoperationTransportation:Operation:Anoperationoccurswhensomeplannedchangeoractioniscarriedoutto,oronamaterial.Anoperationalsooccurswheninformationisgivenorreceived,orwhenplanningorcalculatingtakesplaceCombinedactivity:Activitiesperformedconcurrently,orbythesameoperatoratthesameworkstation.(Theappropriatesymbolsarecombined)Inspection:Whenmaterialissampledorexaminedforverification,identification,ormeasurementofsomeparameterDelay:Atimewhenconditionsdonotpermittheperformanceofthenextoperation(Otherthananintentionaltimewhilstsomephysical,chemicalorbiologicalchangeisallowedtotakeplace)Storage:WhenmaterialisintentionallyheldandprotectedagainstrandomorunauthorisedremovalInwardsgoods:Representsthepointofreceiptofraw,semi-processed,orfullyprocessedmaterialsorcomponentsSMP奶油糖液水香草提取物巧克力片干燥贮藏<25℃冷冻贮藏批量贮藏拆袋加入装料斗称量加入混合器

（加盖）干燥贮藏<25℃干燥贮藏<25℃混合

(40℃，30min)均质泵入巴氏杀菌罐巴氏杀菌罐

(分批杀菌器65.5℃，30min)1.5h内冷却至7℃泵入储藏罐过滤冷冻无菌空气用塑料量筒定量后倒入储藏罐中拆箱拆袋加入冷冻机装料斗(自动添加空气和巧克力片)

5℃装料、封盖和贴标塑料听

盖和标签金属检测

(3mmFe；2mmNon-Fe)计量加入混合器

（加盖）标注日期硬化(2h之内降至-18℃以下)装箱、货盘化运输<-18℃贮藏(-30℃)计量加入混合器

（加盖）计量加入混合器

（加盖）熟化

(4~7℃，最长48h)泵入冷冻机5.VerifytheflowdiagramItisimperativethattheflowdiagrambeverifiedforaccuracyandcompletenessbyanon-siteinspectionofthefacility,equipmentandoperations.PFCVerificationCheckeverystepisincluded.Thechartrepresentswhatisactually happening,notwhatshouldbehappening.SummarySeveralstepsmustbetakenpriortoapplyingthesevenHACCPPrinciplestoaspecificproductandprocess.TheinitialstepsincludeappointingaHACCPcoordinatorandassemblingtheHACCPteam,thisgroupgathersnecessaryinformationby:Describingthefood,itsintendeduse,shelf-life,distribution,consumers,etc.DevelopingaflowdiagramandcomprehensiveinformationconcerningpreparationoperationsVerifying,on-site,thattheflowdiagramisaccurateandcomplete.HazardAnalysisandIdentificationofCriticalControlPointsIntroduction:Principle1:Conductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescribethepreventivemeasures.

Principle2:Identifythecriticalcontrolpointsintheprocess.Inputs-HazardAnalysisProductsProcessPremisePeopleProceduresImproperproductstorageandortransportPoorproducthandlingpracticesImproperusechemicalsImproperuseoffoodadditivesExposedproductsImproperstoragetemperaturesIncorrectprocessingtemperaturesDelaysUnevencookingprocessesInadequatemixingPestcontrolOverheadsstructuresUnprotectedglassRustorflakingpaintWaterqualityPersonaleffectsDeficientskills/knowledge/trainingPoorpersonalhygienepracticesPoorproducthandlingpracticesIneffectivemethodsHygiene&SanitationDeficientsequenceofeventsPoorstockrotationInappropriatestorageofcleaningchemicals5P'sPotentialHazardsAfactorwhichhasthepotentialtocompromisethehealthoftheconsumer.PhysicalChemicalMicrobiologicalMicrobiologicalHazardsIngredients:Aretherehazardousbiologicalagentsinherentlyassociatedwithanyoftheingredients?Areanyoftheingredientsorthefinishedproductcapableofsupportingpathogensorotherwisesusceptibletobiologicalhazardsduetocontaminationormishandling?Handlingproceduresandmanufacturingoperations:Arethereanysituationsthatmayallowinitiallylowlevelsorpathogenstomultiplytohazardousnumbers?Arethereanysituationswhereingredients,workinprocess,orthefinishedproductmayecontaminatedwithpathogens?Arethereanybiologicalhazardsthatmaybecreatedbymishandlingofthefinishedproductinthedistributionchain?ChemicalHazardsArethereanyhazardousassociatedwiththegrowing,harvesting,processing,orpackagingofanyitem?Areallofthefoodadditiveingredientsapprovedfortheirintendeduses?Dotheymeetpurityrequirementsandaretheybeingusedappropriated?Arethefood-contactpackagingmaterialsmanufacturedfromapprovedchemicals?Aretherelabelingrequirementsassociatedwithanyfoodadditive,suchasforsulfitesandsomecoloringagents?Ifso,dotheproductlabelscomply?Areallfood-contactsurfacesfabricatedfromcorrosion-resistantmaterials,andaretheyfreeoftoxicsubstances?Areallwatertreatmentchemicals,approvedforuseandusedappropriately?Areonlyfood-gradelubricantsusedintheplant?Arepaintsandothercoatingsonfood-contactsurfacesapprovedforsuchuse?Arecleaningandsanitizingchemicalsapprovedforsuchuseinfoodplants?Arepesticidesusedforpestcontrolintheplant?Areallhazardouschemicalshandledandstoredinamannerthatprecludescontaminationoffood-contactsurfaces,rawmaterials,ingredients,packagingmaterials,andfinishedproduct?PhysicalhazardsArethereforeignobjectscapableofcausinginjuryassociatedwithanyoftherawmaterialsoringredients?Aretherephysicalhazardsassociatedwithanypackagingmaterial?Arethereenvironmentalsourcesofphysicalhazardsinandaroundfoodstorageandprocessingareas?Isanyequipmentcapableofgeneratingphysicalhazards?Aretheretools,utensils,andotherimplementsusedonornearthelineswherethereisalikelihoodthattheymayfallintoequipmentorexposefoods?Whatharmcanthehazardcausetheconsumer.* lifethreatening* severeorchronic* moderate/mildSeverityAnestimateofthelikelyoccurrenceofahazard* high* lowRisk表5-4巧克力冰淇淋在冷冻保藏阶段可能存在的危害危害原因金属珠宝等装饰品油漆片爬行昆虫冷凝水尘埃铁锈飞虫硬纸板/聚乙烯空气中的致病菌交叉污染一微生物一化学制品拆开巧克力包装袋时脱落的刀锋拆包装袋的员工不遵守个人卫生要求打开巧克力进料器的顶盖时进入的异物昆虫飞入进料器拆包装袋时操作不规范空气过滤器故障或失效清洁、消毒操作不规范表5-5巧克力冰淇淋危害分析结果加工过程危害原料储存—SMP—奶油—糖液—香草香精—巧克力拆开SMP包装，加入给料斗将SMP称入混合机量取液态原料加入混合机—糖液—奶油混合均质泵入巴氏杀菌罐巴氏杀菌冷却泵入储存罐将香草香精泵入储存罐成熟泵入冷冻机冷冻灌装、加盖、贴商标标生产日期冻结装箱和输送储存/发货由虫害引起的物理危害和微生物危害温度控制不当造成致病菌繁殖————由虫害引起物理危害和微生物包装袋碎片、环境污染引入的异物、刀锋上脱落的金属、操作工佩戴的装饰品——————在不干净的管道/喷嘴处繁殖大量有害微生物，引起致病菌/毒素污染混合机不清洁导致有害微生物大量繁殖，引起致病菌/毒素污染设备不清洁导致有害微生物大量繁殖，引起致病菌/毒素污染过滤失败导致异物存在没有达到预定的杀菌温度/时间导致致病菌存活冷却缓慢造成孢子大量繁殖清洁度不够引起高浓度的致病菌/毒素——罐温控制不当导致致病菌和孢子大量繁殖清洁度不够引起高浓度致病菌/毒素从包装、拆包、刀子、操作工和设备带入巧克力中的异物；巧克力进料斗未加盖而引入环境污染——物理危害和空气中的致病菌；冷冻机清洁过程不合规范导致高浓度致病菌/毒素；空气中致病菌设备不干净引起高浓度致病菌/毒素；设备故障引起的金属污染————————表5-10巧克力——危害分析表加工过程危害防范措施原料储存—SMP由虫害引起的物理危害和微生物危害有效控制虫害—奶油温度控制不当造成致病菌繁殖储存温度＜5℃（最多24h）—糖液—————香草香精—————巧克力由虫害引起的物理危害和微生物危害有效控制虫害拆除SMP包装，加入给料斗将SMP称入混合机包装袋碎片、环境污染引入的异物、刀锋上脱落的金属、操作工佩戴的装饰品

——在进口处安装很细的筛网、最后阶段检查金属、对操作工进行卫生培训量取液态原料加入混合机—糖液——奶油——在不干净的管道、喷嘴处繁殖大量有害微生物，引起致病菌/毒素污染——有效清洁混合混合机不清洁导致微生物的繁殖，引起致病菌/毒素污染有效清洁均质设备不清洁导致微生物的繁殖，引起致病菌/毒素污染有效清洁泵入巴氏杀菌罐过滤失败导致异物存在过滤器合适、紧密巴氏杀菌没有达到预定的杀菌温度/时间导致病菌存活68.3℃/30min冷却冷却缓慢造成孢子大量繁殖快速冷却泵入储存罐清洁度不够引起高浓度的致病菌/毒素有效清洁将香草香精加入储存罐————成熟储存罐温度控制不当引起致病菌和孢子大量繁殖≤7℃，最多48h泵入冷冻机清洁度不够引起高浓度的致病菌/毒素有效清洁冷冻从包装、拆包、切刀、操作工和设备带入巧克力中的异物；巧克力进料斗盖子未盖而引入环境污染——物理危害和空气中的致病菌；冷冻机清洁过程中不符合规范导致大量致病菌/毒素的产生；空气中致病菌磁化碾磨、操作工卫生培训和最后阶段的金属检测；在进料斗上加盖；有效清洁；有效空气净化灌装、加盖、贴商标设备不干净引起高浓度的致病菌/毒素设备故障引起金属污染有效清洁有效金属检测标生产日期————冻结————装箱和输送————储存/发货适当的分配操作——Worksheet1-HazardAnalysisChartProcessStepInputsThe5P’sPotentialHazardsM–P–CPotentialFoodSafetyHazardYes/NoPotentialSignificanceJustificationfortheDecisionControlMeasureCCPDecisionTreeeCCPYes/NoSeverityRisk SignificanceTheHACCPTableProcessStepHazardCCPPreventativeMeasuresSpecificationMonitoringRecordCorrectiveActionAStepfromtheProcessWhathazardsarepresentasaresultoftheInputsApoint,steporprocedurewhereacontrolcanbeappliedtoprevent,eliminateorreduceahazardWhatcontrolmeasurescanbetakentoreduce,preventoreliminatethehazardThelimitatwhichtheCCPisoutofcontrolAplannedsequenceofobservationstoassesswhetheraCCPisundercontrolDataresultingfrommonitoringProcedurestobefollowedwhenadeviationoccursProcessStepHazardCCPPreventativeMeasuresSpecificationMonitoringRecordCorrectiveActionWorksheet2-HACCPTableCriticalControlPointAcriticalcontrolpointisastepinafoodsystemwherecontrolmaybeappliedtoprevent,reduceoreliminateahazard.CCPControlPointAsteporstageintheprocesswhichcontrolsproductqualityorphysicalproperties.QualityCCPDecisionTreeHazardIscontrolofthishazardnecessaryforFoodSafety?Couldcontaminationoccuratthissteporincreasetounacceptablelevels?Willasubsequentstepeliminatethishazard?Areproceduresinplaceandwilltheyreduceoreliminatethishazard?CriticalControlPointNotaCriticalControlPointNotaCriticalControlPointNotaCriticalControlPointIntroduceormodifyproceduresYESNOYESYESNONONOYESCCP判断树CCP不是CCP1、针对已辨明的危害，在本步或随后的步骤中是否有相应的预防措施？是修改工艺否在本步进行控制是达到安全所必须的吗？是2、能在此步将显著危害发生的可能性消除或降低到可接受水平吗？是3、已确定的危害造成的污染能否超过可接受水平或增加到不可接受水平？4、下一步能否消除危害或将发生危害的可能性降低到可接受水平？是是否否否否表5-11巧克力冰淇淋生产过程中CCP的决策程序生产过程和危害Q1Q2Q3Q4Q5CCPHACCP小组的解释原料贮藏SMP由于寄生虫污染引起物理和微生物危害YYNYYN在巴氏杀菌前通过在线过滤器除去物理危害；巴氏杀菌除去微生物危害；贮藏不能控制已识别的危害巧克力块物理和微生物危害YYNYYY后道工序中没有可以控制储存阶段产生危害的措施拆开SMP包装纸/聚乙烯塑料YYNYYN在巴氏杀菌前通过在线过滤器除去环境污染物（异物）YYNYYN在巴氏杀菌前通过在线过滤器除去拆开包装袋时从工具（刀）上脱落的金属YYNYYN在巴氏杀菌前及终产品中金属危害检测前通过在线过滤器除去操作工佩戴的装饰品YYNYYN在巴氏杀菌前及终产品的金属检测前通过在线过滤除去异物将液体原料量入混合器清洁度不够导致高浓度致病菌/毒素YYNYNY清洗过程是控制致病菌及其产生毒素的CCP，但巴氏杀菌不能除去热稳定性毒素混合清洁度不够导致高浓度致病菌/毒素YYNYNY（同上）均质清洁度不够导致高浓度致病菌/毒素YYNYNY（同上）压入巴氏杀菌罐过滤器失效不能除去异物YYNYNY由于后道工序不再有过滤步骤，因此物理危害必须在这步除去巴氏杀菌因巴氏杀菌/温度时间不合要求，残存致病菌YYYY采用巴氏杀菌杀死病原菌冷却冷却缓慢造成芽孢大量繁殖YYYY迅速冷去以防芽孢繁殖，在1.5h内使温度＜7℃压入储存罐清洁度不够导致高浓度致病菌/毒素YYNYNY虽然经过巴氏杀菌，仍需考虑致病菌的存在成熟温度控制不当导致孢子萌发和生长YYNYNY正确控制温度，以防孢子萌发和生长温度控制不当导致孢子大量繁殖压入冷冻机YYNYNYYNYNYY必须迅速冷却，以防孢子萌发和生长同压入储存罐冷冻异物（来自巧克力包装袋、工用具、操作工）YYNYNY因为后道工序有金属探测器监控金属危害，所以这一步骤特别要防止其他非金属杂质空气中致病菌YYNYNY有效的空气过滤清洗不规范而带入致病菌和有害物质YYNYNY（同前）罐装、压盖和贴标——————金属探测器故障造成金属危害的存在YYNYNY这是储存和消费之前最后一个需要监控的步骤标生产日期和批号尽管危险性分析表明在此步骤中不存在危害，但HACCP小组仍决定将其视为CCP，其目的是为了减少食品安全性问题，使产品具有可追溯性CriticalLimits,MonitoringandCorrectiveActionsSpecifications/CriticalLimitseg. Time-within10minutes Temperature-<5°C DateCodes-greaterthan3days

Procedureswhicharefollowedwhendeviationsoccuratacriticalcontrolpoint.

Correctiveactionwill:

1) adjusttheprocesstoregaincontrol