食品安全体系评价：Section III Developing HACCP Plans

SectionIIIDevelopingHACCPPlansInitialTacticsindevelopingHACCPplansHazardanalysisandidentificationofCCPsMonitoringandcorrectiveactionsRecordkeepingandverificationproceduresWorkshopflowdiagramsandformsDefinitionsofHACCPCCPdecisiontreeasequenceofquestionstodeterminewhetheracontrolpointisaCCPCCP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CCPDecisionTreeHazardIscontrolofthishazardnecessaryforFoodSafety?Couldcontaminationoccuratthissteporincreasetounacceptablelevels?Willasubsequentstepeliminatethishazard?Areproceduresinplaceandwilltheyreduceoreliminatethishazard?CriticalControlPointNotaCriticalControlPoint

NotaCriticalControlPoint

NotaCriticalControlPoint

Introduceormodifyprocedures

YESNOYESYESNONONOYESContinuousMonitoring:uninterruptedcollectionandrecordingofdatasuchastemperatureonastripchart.Control:a.tomanagetheconditionsofanoperationtomaintaincompliancewithestablishedcriteria.b.Thestatewhereincorrectproceduresarebeingfollowedandcriteriaarebeingmet.ControlPoint:Anypoint,step,orprocedureatwhichbiological,physical,orchemicalfactorscanbecontrolled.Correctiveaction:

procedurestobefollowedwhenadeviationoccurs.Criterion:arequirementonwhichajudgmentordecisioncanbebased.Criticalcontrolpoint(CCP):apoint,step,orprocedureatwhichcontrolcanbeappliedandafoodsafetyhazardcanbeprevented,eliminated,orreducedtoacceptablelevels.Criticaldefect:adeviationataCCPwhichmayresultinahazard.Criticallimit:acriterionthatmustbemetforeachpreventivemeasureassociatedwithacriticalcontrolpoint.Deviation:failuretomeetacriticallimit.

HACCPPlan:ThewrittendocumentwhichisbasedupontheprinciplesofHACCPandwhichdelineatestheprocedurestobefollowedtoassurethecontrolofaspecificprocessorprocedure.

HACCPsystem:TheresultoftheimplementationoftheHACCPplanHACCPTeam:ThegroupofpeoplewhoareresponsiblefordevelopingaHACCPplan.HACCPPlanReevaluation:OneaspectofverificationinwhichadocumentedperiodicreviewoftheHACCPplanisdonebytheHACCPteamwiththepurposeofmodifyingtheHACCPplanasnecessary.HACCPPlanValidation:TheinitialreviewbytheHACCPteamtoensurethatallelementsoftheHACCPplanareaccurate.Hazard:Abiological,chemical,orphysicalpropertythatmaycauseafoodtobeunsafeforconsumption.Monitor:ToconductaplannedsequenceofobservationormeasurementstoassesswhetheraCCPisundercontrolandtoproduceanaccuraterecordforfutureuseinverification.PreventiveMeasure:Physical,chemical,orotherfactorsthatcanbeusedtocontrolanidentifiedhealthhazard.RandomChecks:ObservationsormeasurementswhichareperformedtosupplementthescheduledevaluationsrequiredbytheHACCPplan.Risk:Anestimateofthelikelyoccurrence.Severity:Theseriousnessofahazard.Sensitiveingredients:Aningredientknowntohavebeenassociatedwithahazardandforwhichthereisreasonforconcern.Targetlevels:criteriawhicharemorestringentthancriticallimitsandwhichareusedbyanoperatortoreducetheriskofadeviation.Verification:theuseofmethods,procedures,ortestsinadditiontothoseusedinmonitoringtodetermineiftheHACCPsystemisincompliancewiththeHACCPplanand/orwhethertheHACCPplanneedsmodificationandrevalidation.SevenPrinciplesofHACCPConductahazardanalysis.Preparealistofstepsintheprocesswheresignificanthazardsoccuranddescriblethepreventivemeasures.IdentifytheCCP’sintheprocess.EstablishcriticallimitsforpreventivemeasuresassociatedwitheachidentifiedCCP.EstablishCCPmonitoringrequirements.Establishproceduresforusingtheresultsofmonitoringtoadjusttheprocessandmaintaincontrol.Establishcorrectiveactionstobetakenwhenmonitoringindicatesthatthereisadeviationfromanestablishedcriticallimit.Establisheffectiverecord-keepingproceduresthatdocumenttheHACCPsystem.EstablishproceduresforverificationthattheHACCPsystemisworkingcorrectly.DevelopingaHACCPPlanAssembletheHACCPTeamDescribethefoodanditsdistributionIdentifyintendeduseandconsumersofthefoodDevelopaprocessflowchartVerifytheprocessflowchartConducthazardanalysis(Principle1)Figure.FirstsixstepsfordevelopmentofaHACCPplan(listsstepsusedintheapplicationofPrinciple1)1.AssembletheHACCPteam2.DescribethefoodanditsDistribution3.Identifyintendeduseandconsumersofthefood4.Developflowdiagram5.Verifyflowdiagram6.ConducthazardanalysisIntroductiontheinitialtacticsindevelopingHACCPplans

HACCPplansmustbespecificfortheproductandprocess.Eachplanmustbedevelopedbasedupontheuniqueconditionswhichdefineandproduceeachfoodproduct:SuppliersIngredientspecificationsBatchesofingredientsFormulationProductspecificationsFacilityandlayoutTypesofequipmentEquipmentdesignPreparationdesignOperatingconditionProcessingparametersEmployeepracticesPackagingmaterialsStorageandwarehousingDistributionRetailhandlinganddisplayProductshelf-lifeLabelInstructiontotheconsumeAssembletheHACCPteamHACCPCoordinatorTheHACCPteamDescribethefoodanditsintendeduseDevelopaflowdiagramwhichdescribetheprocessVerifytheflowdiagram

Knowledgeandexperiencetocorrectly:

identifypotentialhazards;assignlevelsofseverityandrisk;recommendcontrols.criteria,andproceduresformonitoringandverification;recommendappropriatecorrectiveactionswhenadeviationoccurs;

recommendresearchrelatedtotheHACCPplanifimportantinformationisnotknown;predictthesuccessoftheHACCPplan.2.Describethefoodandthemethodofitsdistribution

AseparateHACCPplanmustbedevelopedforeachfoodproductthatisbeingprocessedintheestablishment.TheHACCPteammustfullydescribethefood,includingtherecipeorformulation,storagemethod,thepotentialforabuseinthedistributionchannelandbyconsumers.

Describedquestions:Whatistheproduct?(e.g.,frozenfriedchickenthings;buttermilkpancakemix;chocolateicecream)Whatistheintendeduse?(e.g.,retail,foodservice,furthermanufacturing)Whatisthenatureoftheproduct?(e.g.fresh,canned,dried,vacuumpackaged)Whattypeofstorageanddistributionisrequired?(e.g.,frozen,refrigerated,ambient)Whatistheself-lifeoftheproduct?Whatpreparationproceduresarerequired?(e.g.,ready-toeat,heat-and-serve,prepareandbake,reconstitution)

Whatisthepotentialformishandling?Arethereanyotherspecialconsiderationswhichneedtobeaddressed?Note:thequestionswillvaryaccordingtotheindividualproduct.adetailedformulafortheproductisimportant.3.Identifytheintendeduseandconsumersofthefood

Theintendeduseofthefoodshouldbebaseduponthenormaluseofthefoodbyendusersorconsumers.Theintendedconsumersmaybethegeneralpublicoraparticularsegmentofthepopulation,suchasinfants,theelderly,etc.Example1:Ice-creamwithchocolates产品描述：巧克力冰激凌(产品名称)是一种含有加热灭菌成分(与食品安全有关的特性)又含有未加热灭菌成分的冷冻即食产品(加工方式和预期用途)。经过加热杀菌的成分是脱脂奶粉，奶油，糖和水(产品成分)，未经加热杀菌的成分是香料和巧克力屑(产品成分)。本产品可直接食用，消费对象是普通人群，也包括高危险人群(最终用户和消费者)。

Example2:MeatProducts产品描述产品名称肉糜制品(猪肉丸;烧卖)原辅料和包装材料猪肉,面粉,香菇,盐,味精,蔗糖,色素,生粉;

塑料袋3.

重要产品特性充分蒸煮,货架不稳定的肉糜制品4.

预期消费者售往各超市,供普通公众消费5.

消费方式食用前需进行充分加热的蒸煮,烹饪6.分销控制运输/储藏温度范围为-18℃,适当的贮藏控制Example3:Concentratedapplejuice加工产品类型名称无菌果汁产品名称浓缩苹果汁重要产品特性

Aw0.97pH3.6-4.5,无防腐剂,添加VC,有机酸用途即时饮用包装四面体多层纸板密闭包装货架寿命室温20℃,保存10个月销售地点通过零售、宾馆、餐馆、学校销售给普通人群，包括婴儿、老人、病人及免疫缺陷的体质较弱人群。标签说明开口后冷藏保存,无安全要求特殊的分销控制运输/储藏温度范围为5-20℃,适当的贮藏控制

4.Developaflowdiagramwhichdescribethepurpose

Adetailedcompilationofmaterialassociatedwiththeingredients,storage,preparation,processing,packaging,storageanddistributionoftheproduct.Asimpleblockflowdiagram.Theequipmentusedisimportant.5.Verifytheflowdiagramanon-siteinspection,updatedandmodifiedforaccuracyandcompleteness肉糜制品工艺流程图各类添加剂验收各类添加剂入库混合二次打浆原料肉验收一次冻藏去筋,分割绞肉,打浆二次冻藏成型(肉丸)煮制摊冻包装金属探测成品冻藏出货非肉成分验收非肉成分入库面粉制皮辅料清洗手包(烧卖)蒸制肉糜制品工艺说明加工步骤0使用设备加工工艺的描述和说明原料肉验收按照原料肉验收程序进行，并要求供应商提供兽药残留达标保证函及检疫证书去筋,分割工作台、刀具将原料肉做适当清理，去筋并切割成条形一次冻藏－18℃冷库按要求将处理好的原料肉装入专用容器内并整齐摆放入冷库绞肉,打浆绞肉机，打浆机将原料肉稍解冻，放入绞肉机绞肉，之后将粗肉陷放入打浆机进一步打成细浆混合绞肉机将辅料用绞肉机绞碎后与肉浆混合二次打浆打浆机将混合好的肉浆放入打浆机进一步打浆二次冻藏－18℃冷库不即时使用的肉浆放入冷库冻藏成型(肉丸)肉丸成型机，定型容器将肉浆放入肉丸成型机内成型，然后放入盛入50－55℃热水的定型容器中定型15－20分钟煮制煮锅煮锅中的水煮制沸腾后将定型好的肉丸以每次（12±0.5)公斤的标准量投入锅中,待肉丸浮起后测量水温,水温应高于90℃,否则待所测水温达到90℃开始记时,再煮1分钟后起锅加工步骤使用设备加工工艺的描述和说明摊冻不锈钢浅盘,工作台煮好的肉丸摊放再不锈钢浅盘中,放在15±3℃环境下,风冷20分钟迅速将产品降温到26±3℃包装工作台将降温好的产品按照客户预定的总重量规格分装入塑料袋中金属探测金属探测器产品过金属探测器检测,Fe1.5mm,其他2.5mm.金属探测器每隔一段时间校准一次成品冻藏-18℃冷库将产品放入塑料筐后放入冷库冻藏出货-18℃冷冻车辅料验收按验收规程进行验收辅料清洗容器辅料清洗按照标准操作程序进行面粉制皮打面机,压面机制皮按照配料标准依次放入面粉,水等进行搅拌,15-20分钟完成,和好的面用压面机压3-5次,然后用成型模具制成标准面皮手包(烧卖)工作台按照(12±1)克的标准包制烧卖蒸制蒸笼总蒸制时间为10分钟,5分钟时进行倒笼,倒笼时测量最低一层产品的中心温度,以80℃为关键限值危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)原料肉验收物理危害:铁钉,针头等是经常发现1.分割肉时容易挑选出2.金属探测步骤可有效控制化学危害:兽药残留,禁用兽药是经常发现要求提供并检查供应商的保证文件生物危害:1.各类致病菌2.寄生虫3.畜病是1.原料加工带来2.活畜带来3.病畜带来1.蒸煮,冷藏步骤控制2.蒸煮步骤控制3.要求提供并检查供应商检疫证明危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)去筋,分割物理危害:化学危害:生物危害:短时间内完成,微生物增值不明显.危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)一次冻藏物理危害:无化学危害:无生物危害:致病菌生长是不足够低的储藏温度导致致病菌选用-18℃库温,并做好记录,可保证有效的控制危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)绞肉.打浆物理危害:刀片破损,螺钉脱落等是机械老化时可能发生1.有效的机械保养措施2.金属探测步骤能有效地控制否化学危害:无生物危害:致病菌生长否控制在较低时间内完成,完成后立即进入下一工序危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)混合物理危害:无化学危害:无生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)二次打浆物理危害:无是机械老化时可能发生1.有效的机械保养措施2.金属探测步骤能有效地控制否化学危害:无生物危害:无否控制在较低时间内完成,完成后立即进入下一工序危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)二次冻藏物理危害:无化学危害:无生物危害:致病菌生长是不足够低的储藏温度导致致病菌选用-18℃库温,并做好记录,可保证有效的控制危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)成型(肉丸)物理危害:无化学危害:无生物危害:致病菌生长否控制在较短时间内完成,完成后立即进入下一工序危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)煮制物理危害:无化学危害:无生物危害:1.热致死致病菌2.热致死寄生虫是足够高的温度与足够高长的时间组合可以杀死致病菌和寄生虫适当的温度与时间达到热致死效果危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)摊冻物理危害:无化学危害:无生物危害:未被热致死的革兰阳性芽孢杆菌的增殖是摊冻时间过长摊冻完成后,立即入冷库可避免危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)包装物理危害:内包装带来的搀杂是包装塑料袋不清洁可能带入杂质制定严格的包装材料检验控制措施化学危害:有毒的材料否选用食品级包装材料,一般不会发生生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)金属探测物理危害:挑出被金属搀杂的产品是原料及加工带来的金属搀杂金属探测器探测化学危害:无生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)成品冻藏物理危害:无化学危害:无生物危害:致病菌生长是不足够低的贮藏温度导致致病菌生产选用-18℃库温,并做好记录,可保证有效地控制危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)各类添加剂的验收物理危害:各类添加剂带来的搀杂是劣质添加剂混入的杂质制定严格的来料检验程序进行控制化学危害:非食品级原料否严格选用食品级添加剂,一般不会出现问题生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)各类添加剂的入库物理危害:无化学危害:无生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)非肉成分的验收物理危害:石头,玻璃,金属等是如香菇的采摘,晾晒等过程带来的搀杂制定标准清洗程序和金属探测步骤可做到有效的控制化学危害:无生物危害:微生物的生长否短时间完成,微生物增殖不明显危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)非肉成分的入库物理危害:无化学危害:无生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)清洗物理危害:除去辅料带来的石头,玻璃,金属等是辅料带来制定标准的清洗程序可达到有效的控制化学危害:清洗剂否选用食品级的清洗剂生物危害:环境细菌污染否保持环境卫生,防止长时间浸泡可避免危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)制皮物理危害:无化学危害:色素是色素含量超标制定标准的配制程序,可有效地控制生物危害:无危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)手包(烧卖)物理危害:无化学危害:色素制定标准的配制程序,可有效地控制生物危害:致病菌增殖是手包时间过长,温度偏高可造成致病菌的增殖控制手包车间的温度并做好记录,产品完成后及时进入下一工序危害分析工作单123456

加工步骤确定在本步骤中被引入,控制或增加的危害潜在危害是否显著危害(是/否)对第三栏的判断依据防止显著危害的控制措施是什么?本步骤是否是关键控制点?(是/否)蒸制物理危害:无化学危害:无是色素含量超标制定标准的配制程序,可有效地控制生物危害:1.热致死致病菌2.热致死寄生虫是足够高的温度与足够高长的时间组合可以杀死致病菌和寄生虫适当的温度与时间达到热致死效果Summary

HACCPshouldgathernecessaryinformationby:Describingthefood,itsintendeduse,shelf-life,distribution,consumes,etc.2.Developingaflowdiagramandcomprehensiveinformationconcerningpreparationandprocessingoperations.3.Verifying,on-site,thattheflowdiagramisaccurateandcomplete.HazardanalysisKeyelementSafetyissues(notqualityandeconomicissues)Thesignificanceofthehazardsmustbedeterminedbasedupontheirlikelihoodoroccurrenceandtheirseverity.

Hazardsoflowriskaretypicallyaddressedthrough“GMPs”andother“prerequisite”programs.ExamplesofquestionstobeconsideredinahazardanalysisIngredientsDosethefoodcontainanysensitiveingredientsthatmaypresentmicrobiologicalhazards(e.g.,Salmonella,Staphylococcusaureus);chemicalhazards(e.g.,aflatoxin,antibioticorpesticideresidues);orphysicalhazards(stones,glass.metal)?2.Ispotablewaterusedinformulatingorinhandlingthefood?B.IntrinsicfactorsPhysicalcharacteristicsandcomposition(e.g.,pH,typeofacidulants,fermentablecarbohydrate,wateractivity,preservatives)ofthefoodduringandafterprocessing.Whichintrinsicfactorsofthefoodmustbecontrolledinordertoassurefoodsafety?Dosethefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationinthefoodduringprocessing?Willthefoodpermitsurvivalormultiplicationofpathogensand/ortoxinformationduringsubsequentstepsinthefoodchain?Arethereothersimilarproductsinthemarketplace?Whathasbeenthesafetyrecordfortheseproducts?C.ProceduresusedforprocessingDosetheprocessincludeacontrollableprocessingstepthatdestroyspathogens?Considerbothvegetativecellsandspores.Istheproductsubjecttorecontaminationbetweenprocess(e.g.,cooking,pasteurizing)andpackaging?D.

MicrobialcontentofthefoodIsthefoodcommerciallysterile(e.g.,lowacidcannedfood?)Isitlikelythatthefoodwillcontainviablesporeformingornonsporeformingpathogens?Whatisthenormalmicrobialcontentofthefood?Doesthemicrobialpopulationchangeduringthenormaltimethefoodisstoredpriortoconsumption?Doesthesubsequentchangeinmicrobialpopulationalterthesafetyofthefood?E.FacilityDesignDoesthelayoutofthefacilityprovideanadequateseparationofrawmaterialsfromready-to-eatfoodsifthisisimportanttofoodsafety?2.Ispositiveairpressuremaintainedinproductpackagingarea?Isthisessentialforproductsafety?3.Isthetrafficpatternforpeopleandmovingequipmentasignificantsourceofcontammination?F.EquipmentDesignWilltheequipmentprovidethetime-temperaturecontrolthatisnecessaryforsafefood?Istheequipmentproperlysizedforvolumeoffoodthatwillbeprocessed?Cantheequipmentbesufficientlycontrolledsothatthevariationinperformancewillbewithinthetolerancesrequiredtoproduceasafefood?Istheequipmentreliableorisitpronetofrequentbreakdowns?Istheequipmentdesignedsothatitcanbecleanedandsanitized?Isthereachanceforproductcontaminationwithhazardoussubstances;e.g.,glass?Whatproductsafetydevicesareusedtoenhanceconsumersafety?G.PackagingDoesthemethodofpackagingaffectthemultiplicationofmicrobialpathogensand/ortheformationoftoxins?Isthepackageclearlylabeled”Keeprefrigerated”ifthisisrequiredforsafety?Dosethepackageincludeinstructionsforsafehandlingandpreparationofthefoodbytheenduser?Isthepackagingmaterialresistanttodamagetherebypreventingtheentranceofmicrobialcontamination?Aretamper-evidentpackagingfeaturesused?Iseachpackageandcaselegiblyandaccuratelycoded?Doeseachpackagecontaintheproperlabel?SanitationCansanitationimpactuponthesafetyoffoodthatisbeingprocessedCanthefacilityandequipmentbecleanedandsanitizedtopermitthesafehandlingoffood?Isitpossibletoprovidesanitaryconditionsconsistentlyandadequatelytoassuresafefoods?Employeehealth,hygieneandeducationCanemployeehealthorpersonalhygienepracticesimpactuponthesafet