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1、Global Food Safety Programs全球食品安全计划,e-HACCP,SQF-1000&SQF-2000,HACCP-9000,ISO-22000,There are many different types of food safety programs in the world世界上有许多不同类型的食品安全计划,NFPA-SAFE,but they all have one thing in common;the HACCP basics但是这些食品安全计划有一个共同点，都以HACCP为基础建立的。,HACCP,Hazard Analysis Critical Contr
2、ol Point危害分析与关键控制点New approach to manage hazards新的管理危害的方法Preventative预防性Scientifically-based以科学为基础,HACCP Definition定义,An internationally recognized,systematic approach to:prevent,reduce,control,or eliminate hazards that may harm(the hazard)a consumer from occurring or developing during the course of
3、 food production一种国际公认的、系统地预防在整个食品生产过程中产生的或发展的可能伤害消费者的危害的减少、控制或消除方法。,Hazards危害,Physical(wood splinters,metal shavings,bolts,glass,plastics)物理危害（木屑，金属，螺钉，玻璃，塑料）Chemical(cleaning chemicals,allergens,excessive ingredient)化学危害（清洁剂，过敏原，超量的成分）Biological(E.coli,Salmonella sp.,trichinella,cryptosporidium)生物
4、危害（大肠杆菌，沙门氏菌，旋毛虫等）,HACCP HistoryHACCP的起源,Developed in 1960s上世纪60年代发展起来的During the USSR versus U.S.“Space Race”前苏联与美国太空竞赛期间Astronauts needed safer food for longer journeys(to the moon)NASA worked with Pillsbury Foods to make astronaut food宇航员在长途旅行中需要安全的食品，美国太空署与Pillsbury食品公司合作生产宇航员食品Food safety team
5、looked for all food processing hazards食品安全小组寻找了所有的食品加工过程中的危害,Knew that existing QA program was not going to work已有的质量保证计划无法保证食品安全Increased basic food safety to new level将基础的食品安全提高到了一个新的水平Analyzed all hazards within the plant(HA)在加工厂中进行了所有的危害分析（HA）Points within the production line that were critical
6、were watched more carefully(CCP)生产线上的关键点（CCP）被更小心地监视,Canadian Regulations with Regard to HACCP加拿大与HACCP有关的法规,Mandated by Canadian Food Inspection Agency加拿大食品监督局负责管理Nov.29,20052005年11月29日For meat,poultry,cold storage facilities涉及肉、禽、冷藏设施(Seafood operates under QMP)海产品由QMP管理Only covers processors仅涉及加工
7、者Voluntary:自愿On-Farm Food Safety Recognition Program农场食品安全认可计划,On-Farm Food Safety Recognition Program农场食品安全认可计划,The On-Farm Food Safety Recognition Program农场食品安全认可计划Involves small-to-large-scale farmers and producer涉及从小型到大型农场Growing safe food and protecting it from hazards on the farm before it pas
8、ses through the farm gate 种植安全的食物，并防止生产过程中带入的危害Based on HACCP以HACCP为基础,The FSEP Approach to HACCP,PrerequisiteProgram,HACCP Program,前提计划HACCP计划,Benefits of the FSEP Approach,Consumer:消费者Reduced risk of food borne disease降低食源性疾病的风险Increased awareness of basic hygiene增加基本卫生意识Increased confidence in fo
9、od supply增强食品供应的信心Improved quality of life改善生活质量,Benefits of the FSEP Approach,Government:政府Improved public health改善公众健康More efficient and targeted food control更有效率及实现目标食品的控制Reduced public health costs降低公众健康费用Trade facilitation贸易便利Increased confidence in food supply from community增强社会对食品供应的信心,Benefi
10、ts of the FSEP Approach,Industry:企业Increased consumer/Govt confidence增强消费者或政府的信心Reduced insurance costs降低保险费用Decreased business risk减少商业风险May decrease product recalls减少产品召回Reduction in production costs降低生产成本Improved product consistency提高产品的一致性,Industry cont:Facilitates global trade(Codex stds.)促进全球贸
11、易（法典标准）Consistent with GMPs from Health Can与加拿大卫生部的良好作业规范（GMP）具有一致性Consistent with QA program与质量保证计划具有一致性Defines responsibilities 定义责任Shorten employees response time to out-of-control situations加快了员工对失控情况的反应时间Improved staff-mgt commitment改善了员工承担的义务,前提计划,The HACCP SystemHACCP系统,PrerequisiteProgram,HA
12、CCP Program,前提计划,Prerequisite Program Definition,“the universal steps or procedures that control the operational conditions within a food establishment allowing for an environment that is favorable to the production of safe food.”在食品设施中控制操作条件的通用步骤或程序，这个设施必须提供一个有利于安全食品生产的环境。,The Prerequisite Programs
13、前提计划,Premises前提Transportation,Receiving and Storage运输，接收和贮藏Equipment设备Personnel人员Sanitation and Pest Control卫生和害虫控制Recall召回,Premises前提,building exterior建筑物外部building interior建筑物内部water supply水sanitary facilities卫生设施,Transportation Receiving and Storage运输，接收和贮藏,transportation to the plant运至加工厂transpo
14、rtation from the plant运出加工厂storage in the plant在工厂中贮藏handling of materials in the plant在工厂中进行原料处理storage conditions贮藏条件,Equipment设备,proper equipment合适的设备preventative maintenance维护calibration 校正,Personnel人员,hygiene training卫生培训handling training操作培训Sanitation卫生Maintenance维护policies and programs政策与计划,S
15、anitation and Pest Control卫生与害虫控制,sanitation procedures卫生程序pest control procedures害虫控制程序,Recall召回,recall procedures召回程序lot numbers大量mock recalls仿制品召回,The HACCP System HACCP系统,PrerequisiteProgram,HACCP Program,HACCP计划,12 Steps for HACCP Implementation执行HACCP的12个步骤,1.assemble HACCP team成立HACCP小组2.desc
16、ribe product产品描述3.identify intended use确认用途4.process flow&plant schematic流程图与工厂示意图5.on site verification现场验证6.list hazards列出危害,7.determine CCPs确定关键控制点8.establish critical limits建立关键限值9.establish monitoring建立监控程序10.establish deviation 建立纠偏程序11.establish verification建立验证程序 12.establish record keeping建
17、立记录保持程序,Step#1:Assemble a HACCP Team步骤1成立HACCP小组,Selected personnel should have the basic understanding of:小组成员应对以下情况有基本的理解technology/equipment used on processing lines加工线上使用的技术或设备the flow of their specific process area 特定加工区域的流程the practical aspects of(whole)food operations整个食品生产的操作applied aspects
18、of food microbiology食品微生物HACCP principles and techniquesHACCP原理与技术,Step#2:Describe the Product步骤2产品描述,Form#1表1和表2assess possible hazards with ingredient or packaging materials评估与成分或包装材料有关的可能危害team should be familiar with product properties,destination and usage小组应该熟悉产品的性质、目的地和使用方法,Form#1表1,produc
19、t name产品名称important characteristics重要属性how it is to be used怎样被使用Packaging包装shelf life货架期where it will be sold在哪里被出售labeling instructions标签说明special distribution control 专门的销售控制,Date:日期_Approved by:负责人_,Form#2表2,List of Product Ingredients and other Incoming Materials列出产品的成分和其它外来的原料raw materials(wet/
20、dry)原料（鲜或干）Preservatives防腐剂non-food products非食用产品processing aids加工助剂packaging materials包装材料Rework改写,Date:日期_Approved by:负责人_,Step#3:Identify Intended Use步骤3确认产品用途,Already done in Form#1见表1just to emphasize the importance of minority populations 只是强调少数人群的重要性Hospital病人Elderly老年人infants/children婴儿或儿童sp
21、ecial diet 特殊人群,Step#4:Flow Diagram and Plant Schematic步骤4流程图和工厂示意图,Flow Diagram流程图Form#3,product name and date表3，产品名称和日期start from the incoming materials,keep it simple从原料开始，尽量简单use shapes to show a contained step/process使用图形表明所含有的步骤use arrows for direction of flow使用箭头表示流程的方向use colours for clarity
22、(raw/processed)使用不同颜色用于区分（原料区与加工区limit number of arrow crossovers 尽量少用交叉线watch out for minor crucial steps注意次要的关键步骤number the steps用1,23，标出步骤的号码,Flow Diagram Example流程图,1.Receiving接收,2.Packaging包装,3.Flour面粉,4.Salt盐,5.Water水,6.Weigh称重,8.Mix 混合,10.Bake烘烤,11.Cool冷却,12.Pack&Label包装，贴标,13.Shipping船运,7.Me
23、asure称量,9.Rework,Date:日期_Approved by:负责人_,Step#4:Flow Diagram and Plant Schematic cont步骤4流程图和工厂示意图,Plant Schematic(overhead view)工厂示意图（俯瞰图）Form#4 表4a method that aids in identifying cross-contamination areas一种有助识别交叉感染区的方法show and label offices,labs,process rooms,admin.areas,entrances,welfare areas,g
24、arbage area,washrooms,hand wash and foot bath locations,ship/rec areas标明办公室，实验室、加工车间，管理区，入口，福利区，垃圾区，洗浴区，洗手、洗脚池，装载区等identify process flow(raw vs process)明确生产流程identify employee flow(raw vs process)明确员工流程,Step#4:Flow Diagram and Plant Schematic cont步骤4流程图和工厂示意图,Plant Schematic(overhead view)工厂示意图（俯瞰图）
25、use colours(or other means)to distinguish between raw and processed sections使用颜色或其它方法区分原料与加工区use a legend for clarification of colours/symbols使用带有颜色或符号的图例进行标识dont clutter避免混乱try to use one page尽量用1页纸title of products schematic产品示意图的题目date of schematic示意图的日期,Processing and Accessory Areas 加工与辅料区,Date
26、:日期_Approved by:负责人_,Step#5:On-site Verification of Flow and Schematic 步骤5在线证实流程及示意图,get out there and compare the flows(dont overlookthis step!)比较流程是否正确，这一步不能忽视！method:follow the product from the start方法：从原料开始到最终产品look for the correct flow寻找正确的流程look for hidden passageways 寻找遗漏的地方,Step#6:Identify t
27、he Hazards步骤6确认危害,Principle#1原则1HACCP Forms 5,6,and 7HACCP表5，6和7One of the most important steps 是最重要的步骤之一（错误的分析不适当的系统）(wrong analysis=inadequate system)All aspects of the processing operation must be analyzed for hazards所有的加工步骤均要进行危害分析Start from incoming materials(Form 2)then proceed to processing s
28、teps(Form 3)从原料开始（表2），然后进行到加工步骤（表3）,Date:日期_Approved by:负责人_,Step#7:Determine the Critical Control Points步骤7确定关键控制点,principle#2原则2second most important step第2个重要的步骤CCP definition:CCP的定义,“any point or procedure in a food system where loss of control may result in an unacceptable health risk”食品系统中任何一个
29、如果失去控制会导致不可接受的健康风险的点或程序,Date:日期_Approved by:负责人_,Q1-Could a control measure(s)be used by the operator to control the identified hazard at any processing step?问题1控制措施能否被操作者用于控制该加工步骤中确认的危害？,If yes,describe each control measure and proceed to the next question如果能，描述控制措施及进行下一个问题If no,identify how the id
30、entified hazard will be controlled before or after the manufacturing process on Form#9 and proceed to next hazard如果不能，则在表9中，确认这个步骤之前或之后将如何控制存在的危害，然后进行到下一个危害。,Date:日期_Approved by:负责人_,Q2-Is it likely that contamination with the identified hazard could occur in excess of the acceptable level or could
31、increase to an unacceptable level问题2该危害可能超过可接受的水平或增加到不可接受的水平吗？,use sources to tell the answer(complaints,Health Canada database,other scientific means)使用数据库及其它科学方法if yes,record and proceed to next question如果能，记录及进行到下一个问题if no,proceed to next hazard如果不能，则不是CCP，进行到下一个危害。,Q3-Is this process step specif
32、ically designed to eliminate or reduce the likely occurrence of this identified hazard to an acceptable level?问题3该步骤是否是特别设计用于将可能发生的危害消除或减少到可接受的水平？,if yes,then it is an automatic CCP.Enter the CCP number in the last column如果是，则为CCP，在最后一栏标出CCP的顺序号if not,then answer no and proceed to the next question如
33、果不是，则进行到下一个问题,Q4-Will a subsequent step eliminate the identified hazard or reduce its likely occurrence to an acceptable level?问题4随后的步骤将能消除或减少危害至可接受的水平吗？,if no,then this step becomes an automatic CCP.Enter the CCP number in the last column如果不能，则该步骤为CCP，在最后一栏标出CCP顺序号if yes,then this step is not a CCP
34、.Identify the subsequent step(s)that control the identified hazardproceed to next hazard如果能，该步骤不是CCP，确认随后的能控制危害的步骤，并进行下一个危害,CCP Identification确认CCP,CCP-3B,Critical Control Point关键控制点,the third one（第3个）,Biological生物,Readilyinforms the user of the HACCP system很容易告诉用户HACCP系统,Once CCPs have been identif
35、ied一旦CCP被确认,match up the CCP#to the correct processing step将CCP号与正确的加工步骤相对应,CCP-3B,Examples of CCPs CCP的例子,Receiving接收cooking/retorting高压杀菌Pasteurization巴氏杀菌chilling/freezing冷却或冷冻Drying干燥formulation control杀菌式控制pH control pH控制water activity水分活性ingredient substitutions替代成分on-line san.step在线消毒步骤,curin
36、g salts 盐nitrite addition亚硝酸盐temp,salt,pH for fermenting温度，盐，pHstarter cultures发酵培养基handling and hygiene for RTEs即食食品的处理与卫生metal detector金属探测器Magnets磁铁seives/screens筛子chlorination of water氯化的水,After CCP DeterminationCCP确定后,Record where all the hazards are controlled at back on Forms#5,6 and 7 在表5,6和
37、7相应步骤中记录得到控制的危害 Un-addressed hazards未得到控制的危害record on Form#9在表9中加以记录Record CCPs on HACCP Form 10在表10中记录CCP,Date:日期_Approved by:负责人_,Step#8:Establish Critical Limits步骤8建立关键限值,Principle#3原则3Critical Limit definition:定义“predetermined criteria that the CCP will operate within.These parameters,if maintai
38、ned within the boundaries,will confirm the safety of the product”关键限值是指CCP将操作的预先确定的标准，如果这些参数能够在其范围内得到有效保证，则将确保产品的安全Write Critical Limit on Form#10在表10中写下关键限值,What Sets the Critical Limit关键限值的设定,Government regulations政府法规company standards公司标准customer standards顾客标准consumer complaints 消费者的呼声scientific
39、data科学数据product history产品历史,Step#9:Establish Monitoring Procedures步骤9建立监控程序,Principle#4原则4Monitoring Procedure definition:定义“a planned sequence of observations or measurements to asses whether a CCP is under control and is within the critical limits established”监控程序是指用于评估CCP是否受控及是否在关键限值范围内的一个有计划的观察或
40、测定的程序,Monitoring Procedure to Include:监控程序包括,Who is responsible for monitoring?谁负责监控？What do they have to do?监控什么？How often?监控频率？must be often enough ensure that the identified hazard is under control必须是经常性的以确保所确认的危害是受控的Written as“once per _”(month,week)写法：每月或周或Record data where?记录,Type of Tests测试类型
41、,Usually rapid type tests通常采用快速测试类型provides with real-time data能够提供实时数据not lengthy analytical testing简捷的分析测试ex.temperature,time,pH,moisture content,water activity例如：温度，时间，pH，水分含量，水分活性all monitoring equipment must be properly calibrated for accuracy任何监控设备必须得到正确的精度校正,Step#10:Establish Deviation Proced
42、ures步骤10建立纠偏程序,Principle#5原则5written on Form#10写在表10中Deviation definition:偏离定义“a failure to meet the specified critical limits”未符合专门的关键限值Deviation Procedure definition:纠偏程序定义“pre-determined and documented set of corrective actions that are implemented when a deviation occurs”当偏离发生时采取的预先确定的并形成文件的一系列纠
43、正行动,Cont,All deviations must be corrected by taking the appropriate corrective action(s)to control the non-compliant product and correct the cause of the deviation任何偏离必须通过适当的能够控制不合格的产品及纠正偏离的原因的纠正行动加以纠正corrective actions must be recorded纠偏行动必须被记录,Step#11:Establish Verification Procedures步骤11建立验证程序,Pr
44、inciple#6原则6written on Form#10写在表10中Definition:定义“these are methods,procedures and tests that are used to determine if the HACCP plan for that establishment is valid and is operating properly”验证程序是指被用于确定所建立的HACCP计划是否是有效的及被正确使用了的一些方法、程序及测试。,Step#12:Establish a Record Keeping System步骤12建立记录保持程序,Princi
45、ple#7原则7Record types written on Form#10记录类型写在表10中Records are defined as:记录的定义“the in-plant record keeping that is done at each CCP and that contain the information required to ensure that the HACCP plan is followed”在每一个CCP所完成的记录保持及含有要求确保HACCP计划被遵循的信息的记录保持,HACCP FutureHACCP的未来,More countries adopting被更多的国家采纳More customers are demanding被更多的顾客要求More companies are implementing越来越多的公司在执行Food safety is what consumers expect食品安全是消费者所期待的,
