食品安全体系HACCP基础课程【教材】中英双语

1FoodSafetySystems

HACCP-Foundation

食品平安体系

HACCP-根底课程

LucilleMSheppardHandinHandTechnical&TrainingServicesLtd手拉手技术&培训效劳公司

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard20212HACCPFOUNDATIONMODULES

HACCP根底课程的模块Module5模块5Verification验证Module1模块1HACCPINTRODUCTIONHACCP介绍Module2模块2PrerequisiteProgrammes前提条件的方案Module3模块3DevelopingtheHACCPPlan制定HACCP方案Module4模块4InstallingtheHACCPplan实施HACCP方案Module6模块6Review评审07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard20213Module1

模块1

IntroductiontoHACCPHACCP介绍

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard20214WhatisHACCP

什么是HACCP Hazard危害 Analysis分析 Critical关键 Control控制 Points点“Asystemwhichidentifiesandcontrolshazardswhicharesignificantforfoodsafety〞“是一个识别和控制显著食品平安危害的体系〞(codexAlimentariesFoodHygieneBasictext)〔国际食品法典食品卫生根底教材〕07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard20215Wherediditcomefrom?

起源？Itwasdevelopedintheearly1960sbyPillsburyandNASAtoensurethatastronautswereprovidedwithsafefood. 上世纪60年代初由Pillsbury和NASA建立，是为确保为宇航员提供的食品是平安的。077483726836WhyDoWeNeedHACCP?

我们为什么需要HACCP?TocomplywiththeCodexAlimentariusCommission 遵守国际食品法典委员会的要求Thelawrequiresit 法律的需要ItformspartoftheGlobalFoodStandard 是构成全球食品标准的一局部HandinHandTechnical&TrainingServicesLtd©Sheppard2021077483726837WhatisTheCodexAlimentariousCommission?

什么是国际食品法典委员会？Aworldwideorganisationthatprovidesgeneralguidanceforharmonisedfoodstandards 为统一的食品标准提供指导的国际性组织ProvidesgeneralguidancefortheapplicationoftheHACCPsystem 为HACCP体系的实施提供指导“CodexAlimentariusHACCPprinciplesshallbeusedandreferenceshallbemadetorelevantlegislation,codesofpracticeorguidelines〞. 国际食品法典的HACCP原那么应该得到实施，并且被相关的法律法规,行业准那么和指导方针所参考HandinHandTechnical&TrainingServicesLtd©Sheppard2021077483726838

WhatDoesTheLawState?

法律如何规定？“ThatallfoodbusinessputinplaceandmaintainasystemwhichcoverstherequirementsoftheHACCPprinciplesandbasedontheCodexAlimentarius〞. “所有食品企业都要建立并维护一套体系，该体系需涵盖HACCP的原那么并建立在国际食品法典规定的根底之上〞。TheneedforaHACCPsystembecamelawin2006 从2006年开始法律规定必须建立HACCP体系WhatdoestheGlobalFoodStandardstate?国际食品标准如何规定？“Thecompany’sFoodSafetyPlanshallbebasedonaHACCPsystemwhichshallbesystematic,comprehensive,thorough,fullyimplementedandmaintained〞. “公司的食品平安方案应当建立在HACCP体系的根底之上，该体系应该是系统的、综合的、全面的、落实到位并不断维护的。HandinHandTechnical&TrainingServicesLtd©Sheppard202107748372683HandinHandTechnical&TrainingServicesLtd©Sheppard20219TheCodexCommissionleadstheway

国际食品法典委员会引航指路TheGlobalFoodStandardHACCPrequirementsreflectthoseasstatedwithintheCodexAlimentarius国际食品标准的HACCP要求表达了国际食品法典中的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202110的目标 Toensureahighlevelofconsumerprotectionwithregardstofoodsafetysystems. 在食品平安体系方面确保对消费者的高度保护。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202111Failuretocomply

如假设违反Regulation(EC)No852/2004onthehygieneoffoodstuffs

有关食品卫生的欧盟法规852/2004Finesofupto£5000peroffence.

违反一次最高罚款5000英镑Forseriousoffencesunlimitedfinesandmaximum2yearsimprisonment.

严重违反的面临无限额罚款和两年以下的监禁07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202112Whatistheroleofemployers?

雇主的角色？Establishandmaintainappropriatefoodsafetyculture 建立和维护适当的食品平安文化BecommittedtoHACCP,implementsystemandprovideadequateresources 致力于HACCP，确保体系的实施并提供充足的资源Provideinformation/training/supervision 提供信息/培训/监督Providehygienicsystemsandprocedures 提供卫生体系和程序Complywithlegalrequirements 遵守法律要求KeeptheHACCPsystemuptodate 保持HACCP体系及时更新07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202113Whatarethefoodhandlersresponsibilities?

食品加工人员的责任？Studentscopydownofftheboard

学员抄写黑板上的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202114ClassExercise

课堂练习Whatarethebenefitsof HACCP有什么好处？HACCP? Ontheboard写在黑板上07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202115BenefitsofAHACCPSystem

HACCP体系的好处Studentscopydownofftheboard

学员抄写黑板上的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202116BenefitsofHACCP

HACCP的好处Studentscopydownofftheboard

学员抄写黑板上的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202117ClassExercise

课堂练习Whataretheadverseconsequencesofnothaving

不实施HACCP的不良后果是什么？HACCP?Ontheboard写在黑板上07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202118AdverseConsequences

不良后果Studentscopydownofftheboard

学员抄写黑板上的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202119Adverseconsequences

不良后果Studentscopydownofftheboard 学员抄写黑板上的内容07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202120WhatarethecommonreasonsforHACCPfailure?

HACCP失败的主要原因是什么？Poorhygienepractices 不良的卫生操作标准Lackofmanagementcommitment 缺乏管理层的承诺Lackofknowledge/training 缺乏知识/培训Lackofresources 缺乏资源Systemtoocomplexandnotunderstood 体系太复杂，难以理解Poor,inaccuraterecords 表格差而且不准确Toomuchpaperwork 文件太多Externallyimposed,staffhavenoownership

受外部强制，员工没有所有权Systemisonlyavailableinmanagersoffice

体系只保存在管理人员的办公室里Itsonlyapaperworkexercise

只是纯粹的文件记录Theattitude–wehaveoneandthat’senough!

态度–我们已经有了，这就足够了！Toomanycontrolpoints

太多的控制点Unrealisticcriticallimits

不切实际的关键限值07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202121WhatDoWeNeedForHACCPSuccess?

我们怎样才能取得HACCP的成功？Managementcommitment 管理层的承诺Trainedstaff

受培训的员工Staffmusttakeownership

员工必须有所有权Fullyimplemented

落实到位Followedprecisely

精确实施Keptuptodate

及时更新07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202122SevenPrinciplesofHACCP

HACCP七大原那么Constructaprocessflowdiagram

建立加工流程图Identifypotentialhazards

识别潜在危害Conductahazardanalysis

进行危害分析Specifycontrolmeasures

确定控制措施DetermineCCP’s 确定关键控制点EstablishCriticalLimit

确立关键限值07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202123Principles4-7

原那么4-7EstablishMonitoringsystems

建立监控体系EstablishCorrectiveActions

确立纠偏行动VerificationandReview

验证和评审Establishdocumentationandrecords

建立文件和记录07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202124Module2

模块2Prerequisiteprogrammes前提条件方案07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202125TheFoodSafetySystems

食品平安体系FoodSafetyHazards食品安全危害FoodprocessAssociated相关的食品加工EnvironmentAssociated相关的环境RiskAssessment风险评估Prerequisites前提条件CCP’s关键控制点

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202126TheHACCPsystemonitsowndoesnotguaranteesafefood.

单独的HACCP体系不能保证食品平安Whynot?

为什么不能？Becauseotherenvironmentalhazardsexist

因为其它环境危害的存在Thesehazardsmustalsobeinvestigatedandcontrolled.

必须对这些危害进行调查和控制

Theseareknownasprerequisites这被称作前提条件07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202127WhatDoPrerequisitesCover?

前提条件包括？Daytodayissues日常问题Basicenvironmentalconditions根本的环境条件Whyareprerequisitessoimportant?为什么前提条件如此重要？Allproductswillbeaffectedbythem所有产品都受其影响Theyareoftenverydangerous通常都很危险Glassbreakage玻璃破碎Engineeringworks工程维修TheHACCPsystemwillfailwithoutthesecontrolsinplace 如果不对其加以控制，HACCP体系就会失效ManagedwithintheframeworkoftheQualityManagementSystem 在质量管理体系的框架内进行管理07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202128PrerequisitesFocuson

前提条件集中在Premises建筑物Personnel人员Product产品07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202129ClassExercise

课堂练习Listallrelevantsystemsneededtopreventhazardsrelatingto:列出与预防以下风险相关的所有体系：Premises建筑物Personnel人员Productsafety产品平安HANDOUTHO1分发HO107748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202130PrerequisitesMustBeInstalledandOperational

前提条件必须进行安装并运行ToallowtheHACCPplantobeeffective. 为使HACCP方案有效AllowtheHACCPplantobemorefocused 使HACCP方案更有针对性PrerequisitesmustbecrossreferencedwithintheHACCPplan 前提条件在HACCP方案中必须有交叉参照o07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202131HO2

Module3

HO2模块3 DevelopingtheHACCPPLANTermsandDefinitions制定HACCP方案术语和定义07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202132HowisaHACCPPlanPutTogether?

HACCP方案是如何制定的？AHACCPteammustbedeveloped 必须成立HACCP小组Allfactorydisciplinesmustberepresented 必须包括工厂的所有部门Quality/Technical质量/技术Production/Operations生产/操作Engineering工程Externalresourceifrequired外部资源(如有需要)AlltheabovedepartmentsmustpulltogetherinthedaytodaymanagementoftheHACCPplansotheymusttakepartinitsdevelopmentsothattheycantakeownership以上所有部门必须齐心协力致力于HACCP方案的日常管理，共同参与其修订和完善，拥有该方案的所有权。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202133TraintheHACCPTeam

培训HACCP小组Tobeeffectivetheteammustbetrainedinthe principlesofHACCP 为保证小组的有效性，必须对小组成员进行HACCP原那么的培训07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202134HowDoWeGetStarted?

如何开始？DefinethescopeoftheHACCPPlan 界定HACCP方案的范围Willthestudycoverthewholeprocessorjustonepartofit? 该研究是涵盖整个流程还是流程的一局部？Definethestartandendpoints 定义起点和终点Modularflow模块型流程Linerflow流线型流程07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202135WhatareLinerandModularFlows?

什么是流线型和模块型流程？Linerflow流线型流程Covertheprocessflowfromstarttofinish 从起点到终点描述整个加工流程Idealforthesmallbusiness 适用于小工厂

ModularFlow模块型流程SeveralmoremanageableHACCPplans 由几个更易掌握的HACCP方案构成Idealforcomplexlargefactorysystems 适用于复杂的大型工厂Theymustalljointogether 这些方案必须能结合在一起07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202136

ScopeofOurHACCPplan

throughoutourexercise(BRC2.6.1)

贯穿练习的HACCP方案的范围

〕

Linerflow流线型流程

HANDOUT-processselectedforBusiness

分发材料–针对该行业选取的流程Investigatephysical,microbiologicalandchemicalhazards调查物理、微生物和化学危害HO307748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202137ProductDescriptionandIntendedUseHO4

产品描述和预期用途HO4Recordtheproductdescriptione.g.

记录产品描述，如：

Processmethod加工方法Storage储存Anyhazardsassociatedwiththeproduct 任何与产品有关的危害Recordtheintendedusee.g.

记录产品预期用途，如：Whowilleatit谁来食用Willitbecookedbeforeeating食用前是否经过烹饪07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202138BRCSection2.4

BRC章节2.4Westartwithaprocessflowdiagram

我们从加工流程图开始07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202139WhatDoWeIncludeinTheProcessFlowDiagram

加工流程图应包括那些内容Theprocessflowdiagramsshallbepreparedtocovereach:-

加工流程图应包括以下内容：Product,productcategoryorprocess

产品，产品类别或加工步骤Fromrawmaterialsthroughprocessing,storageanddistribution.

从原料到加工、储存和发货07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202140WhatshouldtheflowInclude?

加工流程图应包括那些内容？Rawmaterialsincludingintroductionofutilitiesandothercontactmaterials(e.g.water,packaging,processingaids) 原料包括使用品和其它接触材料〔如：水、包装、加工助剂〕Sequenceandinteractionofallprocesssteps 所有加工步骤的顺序和相互作用Processparameters 加工参数07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202141InclusiontoFlowDiagram

加工流程应包含的内容Potentialforprocessdelay

可能发生的加工延误Reworkandrecycling

返工和回收利用Low/highriskandclean/dirtyareasegregation

低/高风险和清洁/非清洁区隔离Finishedproducts,intermediate/semi-processedproducts,by-productsandwaste

成品、半成品，副产品和下脚料Theflowmustgoonestepback–supplier

流程图必须后溯一步-供货商Onestepforward–distribution

前进一步-发货07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202142ClassExercise

课堂练习Prepareaprocessflow

制定一个流程图

Flowdiagramswillbeundertakeninanofficeitisimportanttoensurethattheyareverifiedinthefactorybeforeweproceed.

流程图是在办公室里起草的，进展下一步工作之前一定要在车间内对该图进行验证。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202143HandoutsHO5

分发材料HO5Processflowdiagramexamples 加工流程图例如07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202144BeforeWeCanProceed?

开展下一步工作之前？Theprocessflowdiagrammustbecorrect!

流程图必须准确！Tocontinuewithoutverifyingandsigningoffwouldmeaneverythingwedonextmaybewrong

如果不进行验证和签字通过，接下来我们做的每一项工作都可能是错误的。

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202145VerifytheProcessFlowandSignoff(BRC2.5)

校对加工流程和签字通过(BRC2.5)Check(verify)theflow 检查〔校对〕流程图 Takethechartintothefactory 带着流程图进入车间 Checkalongthelineensurethateachstageiscorrect 根据实际加工流程核实流程图上的每一步都是正确的ContinuemakingchangesuntilyouaresureitisCORRECT! 不断修改直到你确信流程图是完全正确的！ Signoffanddatebothdocuments签字通过并且两份文件都要写明日期07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202146WhatNext?

下一步？Nextweidentifythehazardsateachstep 接下来我们要对每个步骤的危害进行识别(BRC2.6)Whatisahazard?什么是危害？ Aagentin,orconditionof,foodwiththepotentialtocauseharm(anadversehealtheffect)totheconsumer. 食品中潜在的可能对消费者的健康造成损害〔不利影响〕的因素。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202147Whatarehazards?

什么危害？Biological生物危害foodpoisoningbacteria/microtoxin/virus 引起食物中毒的细菌/微生物毒素/病毒Chemical化学危害toxic,cleaningchemicals,pesticides,lubricants

有毒物质、清洁化学用品、农药、润滑油Physical物理危害wood,metal,insect,glass,plastic,stonesetc

木头、金属、虫害、玻璃、塑料、石头等Allergens

过敏源危害Nuts,sesameseeds,celery,milketc

坚果、芝麻、西芹、牛奶等Alwaysrecordthecauseorpossibleoriginofthehazard一定要记录每一个危害的原因或可能的来源07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202148WhatisHazardAnalysis?

什么是危害分析？

(BRC2.6.2)“TheprocessofcollectingandevaluatinginformationonhazardsandconditionsleadingtotheirpresencetodecidewhicharesignificantforfoodsafetyandthereforeshouldbeagreedintheHACCPPlan〞 收集和评估相关危害及导致其存在条件的信息，判断哪些对食品平安是重要的，从而将其写在HACCP方案中的一个过程。(codexAlimentariusFoodHygieneBasicText)〔国际食品法典食品卫生的根底教材〕07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202149HowCanWeAnalysisHazards?

我们如何分析危害？Twousefulwaysaretheuseof

两个有用的方法是：PIGSPIGS方法BRAINSTORMING脑力激荡法07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202150WhatDoesP.I.G.S.Mean?

什么是P.I.G.S.？P presence–inrawmaterial(carriedin) 存在–原料中〔携带〕I Introduction–contamination,staff,equipment, environment 发生–污染、员工、设备、环境G growth–microgrowth–(warmth,moisture,time/temperature) 开展–微生物繁殖-〔温暖的环境、水、时间/温度〕S Survival–failuretokill 存活–未杀死 Theteammustconsiderareasnotcoveredbytheflowdiagrame.g.processdelaysortemporarystorage. 小组必须考虑流程图未涵盖的局部，如：加工延迟或临时储存07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202151Brainstormingtechniques

脑力激荡法Usebrainstormingtechniques–withintheteamtoidentifyallpotentialhazards

使用脑力激荡法–小组内识别所有潜在的危害Challengethesystem对体系发起挑战Discussthesystemandhowitworks探讨体系及如何运作Who谁What什么Where在哪里Why为什么When什么时候How怎么样Ideasshouldnotberejectedunlessthewholeteamisconfidentthatthehazarddoesnotexist.

不应摒弃任何想法，除非整个小组确信该危害根本不存在。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202152CLASSEXERCISE

课堂练习Identifythehazardsateachstepintheprocess 识别流程中每一步的危害installthehazardsintothecolumnofyourHACCPplan 将危害写入你的HACCP方案的空格里07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202153Next

下一步ControlMeasures控制措施(BRC2.6.3)07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202154NowWeNeedToIdentityTheControlMeasures?

现在我们需要确定控制措施？Inthecolumn“controlmeasures“includeallmeasurescurrentlywithinyourprerequisitesystemtocontrolsuchhazards 在“控制措施〞一栏中列明现有的前提条件体系中所有用来控制这些危害的控制措施Why?为什么？Becausethiswillhelpusefocusontherealcriticalareaswithinthesystem 因为这有助于将注意力集中在体系真正关键的区域。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202155WhatisaControlMeasure?

什么是控制措施？Anyactionand/oractivityundertakentoensurethatsafefoodisbeingproducedincludesprerequisites 为确保食品平安而采取的任何行动或活动，包括前提条件Maybetoprevent,eliminateorreducethehazardtoacceptablelevels. 可能防止、消除或将危害减小至可接受的水平Controlmeasuresarenotnecessarilycarriedoutatthesameprocessstepatwhichthehazardarises. 控制措施不一定在与危害发生的同一个步骤里实施07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202156HO6IdentifyingTheControlMeasures

HO6确定控制措施ProcessHazardandcause

加工危害和起因Introductionofmetalduetobitsfallingoffmachineryorleftlaidonmachinery

从设备上掉落的金属或放在设备上的金属制品引起的金属危害07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202157GlassorBrittlePlastic

玻璃或易碎塑料ProcessHazardandcause

加工危害和起因Introductionofglassfrombrokenlighting

灯具破碎引起的玻璃危害Whatarethecontrolmeasures?

控制措施是什么？07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202158FoodBourneDiseaseControl

食源性疾病的控制

ProcessHazardandcause

加工危害和起因IntroductionofFoodbornediseasetofoodproductfromaninfectedfoodhandler

食源性疾病由被传染的食品加工操作人员传播到食品上07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202159ChemicalControls

化学控制Processhazardandcause

加工危害和起因Chemicalgainingaccesstothefoodproductcausingtoxicpoisoningtotheconsumer

被化学品污染的食品导致消费者中毒07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202160CLASSEXERCISE

课堂练习Inthe‘controlmeasures’columnagainsteachofthehazardsidentifieddetailallthecontrolmeasuresyouhavealreadytocontrolthehazardidentified.

在已识别的每个危害相对应的控制措施一栏里详细说明已经建立的用以控制已识别危害的所有控制措施。07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202161Next

下一步CriticalControlPoints关键控制点(BRC2.7)

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202162NowWeDecidetheCCP’s

现在我们确定关键控制点WhatisaCCP?(CriticalControlPoint) 什么是CCP？〔关键控制点〕Fromthecodex国际食品法典定义为“Astepatwhichcontrolcanbeappliedandisessentialtopreventoreliminateafoodsafetyhazardorreduceittoanacceptablelevel〞 为预防或消除某一食品平安危害或将其减少到可接受水平而必须采取控制措施的一个步骤07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202163HowDoWeDecideWhatIsaCCP?

我们如何判断关键控制点？Lastpointintheline/processwherecontrolcanbeundertaken

整个生产线/流程中最后一处可以实施控制的地方Commonsenseapproach–professionaljudgement

符合常理的方法–专业判断Useofadecisiontree

使用决策树方法Riskassessment

风险评估

Amixtureofalltheaboveshouldbeused以上方法应该共同使用.07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202164CCPsNeedtoSatisfyBothQuestions?

关键控制点要同时符合以下两个问题？

IftheanswerisNOnotaCCPIftheanswerisYesnotaCCP

如果否，那就不是关键控制点如果是，那就不是关键控制点AlossofcontrolWouldresultinanUnacceptablehealthRisk失控会导致无法接受的健康风险ThehazardwillbecontrolledatalaterstageIntheprocess该危害会在后续流程中得到控制07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202165SimpleRulestoApply

要遵循的简单规那么CCP’smustbemeasurable

关键控制点必须是可测量的CCP’smustbecorrectableatpointofmeasurement

关键控制点在测量点必须是可纠正的Ifthestepismanagedbyaprerequisitethentheteammustrecorditassuch

如果该步骤由前提条件进行控制，小组必须如实记录07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202166HO7ClassExercise

HO7课堂练习UsingthedecisionTree使用决策树MetalDetection金属探测07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202167CLASSEXERCISE

课堂练习InthenextcolumnofyourHACCPplanshowyourdecisionastowhetherthehazardshouldberegardedasaCCP 在你HACCP方案的下一栏写明该危害是否应该是关键控制点Useyourdecisiontree运用决策树方法Commonsense常识07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202168Next

下一步CRITICALLIMITS关键限值(BRC2.8)07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202169HO8CriticalLimits

HO8关键限值EachCriticalcontrolpointmusthavelimits 每一个关键控制点必须要有限值Criticallevel–thatwhichseparateacceptablefromunacceptable 临界水平–区分可接受和不可接受的水平Targetlevel–alevelproventomaintaincontrol–willbesethigherthanthecriticalleveltoallowroomforerror. 目标水平–已被证明的能够保持控制的水平–要比临界水平高，留有发生失误的余地Toleranceorwarninglevel–thevaluebetweenthetargetandthecriticallevel(Whereactionmustbetakentopreventlossofcontrol) 偏差或警戒水平–目标水平和临界水平之间的值〔必须采取行动防止失控〕07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202170HowDoWeKnowWhatACriticalLimitShouldBe?

我们如何知道关键限值应该是什么？CriticallimitswillbeagreedbyHACCPleader关键限值应由HACCP组长同意。

Research调查研究Historicaldate历史资料Governmentguidelines政府规定Legislation法律法规Regulation规章制度Codesofpractice行为准那么Governingbodies主管部门Experience经验Training培训07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202171CLASSEXERCISE

课堂练习Inthecolumnheaded‘criticallimit’completethelimitsrequiredtomaintaincontrolofyourfactoryprocess. 在“关键限值〞一栏中填写为保证你的工厂加工受控所需的限值07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202172WhatNext?

下一步？MONITORINGSYSTEMS监控体系(BRC2.9)

07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202173WhatisaMonitoringSystem?

什么是监控体系？ “TheactofconductingaplannedsequenceofobservationsormeasurementofcontrolparameterstoasseswhetheraCCPisundercontrol〞 “对控制参数实施的一系列有方案的观察和测量的行为从而评估一个关键控制点是否受控。〞(CodexAlimentariusFoodHygieneBasicText)〔国际食品法典食品卫生根底教程〕 Mustbedocumentedtoprovethatthecheckhasbeendone 必须有记录证明已进行检查Noproof–nocheck!没有证明–没有检查！07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202174WhatSortofThingsMustBeIncluded?

必须包括什么？Physicalparameters物理参数Temperature温度Time时间Weighing称量Calibrationchecksonscales电子秤校对Metaldetection金属探测Boneremoval去刺Storage储存Freezing冷冻07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202175

WhyDoWeNeedToMonitor

我们需要监控什么？Essentialtoconfirmthattheprocessisundercontrol 最根本的要确保加工受控ToensurethatCCP’sarenotexceeded 确保关键控制点不要太多Monitoringmustbe:监控必须是：Objective客观的permitrapiddetectionandcorrection允许快速检测和纠正Canbeautomaticormanual自动和手工都可以Continuousoratsetfrequencies持续的或按照设定的频率Organoleptic–(smell,taste,feeletc)感官的-〔气味，口感，手感等〕Observation,visualinspections观察，目测检查07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202176MonitoringSystemsmustalwaysdefine?

监控体系必须确定？Onlineorofflineassessment

在线或离线评估Observationormeasurement

观察或测量07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202177UseBrainstormingtechniques

采用脑力激荡法Usebrainstormingtechniques–withintheteamtoidentify

采用脑力激荡法–在小组内识别Who谁What什么Where在哪里When什么时候Why为什么How怎么样07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202178ClassExercise

课堂练习Whatshouldamonitoringprocedureinclude?

监控程序应该包括什么？07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202179MonitoringProcedureincludes

监控程序包括Responsibility-(whodoesthecheck) 职责-〔由谁来检查？〕Frequency-(costofrework,linespeed) 频率-〔返工费用，生产速度〕Whatcheckmustbecarriedout 必须做什么检查Wheretobeundertaken 在哪里做Explanationwhytoaidstafftraining 为什么要对员工培训提供帮助的解释Howtodothecheck–workinstruction 如何检查–工作指南Mustalwayslinktocorrectiveactions必须和纠偏行动联系起来07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202180DesigningMonitoringRecords

设计监控记录Mustbe必须要Easytouse使用方便Provideaplacetorecordallappropriatedata

可记录所有适当的数据Gettheuserinvolvedinthedesign

让使用人员参与到记录的设计中来07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202181Typicalrecordformcontents

典型的记录表格的内容Documentcontrolinformation文件控制信息Uniquereferencenumber独有的参考号Titleofrecordform表格的名称Dateofissue/issuenumber公布日期/公布号Issuedby公布人Approvedby批准人Supersedes替换文件Productidentificatione.g.date,time,batch 产品标识，如：日期，时间，批次07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202182Recordcontentscontinued

表格内容还包括Operationperformed

执行的操作Criticallimit,andwhererelevanttargetandtolerance

关键限值及相应的目标值和偏差Actualresultofmonitor–somewheretorecordthecheck

实际监控结果–有专门的地方记录检查Correctiveactionandresponsibility

纠偏行动和负责人Actualcorrectiveactions

实际的纠偏行动Operatoridentification

操作员身份识别Supervisor/responsiblereviewingofficialsignoff

监督人/负责检查人员的签名Areatorecordcomments

备注07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202183CheckingMonitoringRecords

检查监控记录“AllrecordsanddocumentsassociatedwithmonitoringCCP’smustbesignedbytheperson(s)doingthemonitoringandbyaresponsiblereviewingofficial(s)ofthecompany〞 (codexAlimentariusFoodHygieneBasicText) “所有与关键控制点的监控相关的记录和文件必须有实施监控的人员和公司负责检查的人员的签名。〞〔国际食品法典食品卫生根底课程〕Whyrecord:为什么记录Importantforduediligence对履行恪尽职守很重要ShowCCPisundercontrol说明关键控制点是受控的Showproductionofsafefood说明生产的是平安的食品RequiredbyBRC/customersBRC和消费者的要求07748372683HandinHandTechnical&TrainingServicesLtd©Sheppard202184WhenMustWeCompleteMonitoringRecords?

何时必须填写监控记录？Completeatthetimeofthecheck

检查的同时填写记录asperagreedsystem

根据已确定的体系NEVERbeforecheckiscompleted

不要在实施检查之前就填写表格NEVERmakeupresults

不要编造检查结果MUSTBEfactualnotfiction

必须真实不能虚构07748372683HandinHan