الأربعاء، 28 مارس، 2012

ISO22000(HACCP)

HACCP
ISO22000(HACCP)简介:
The HACCPHazard Analysis and Critical Control
Point is a food safety assurance system.    
HACCP是一个食品安全的预防体系。
HACCP has been accepted by the state or society as a
food source the most effective disease control system.
HACCP作为最有效食品安全控制体系已被国际社会接受


主要控制三类危害:
生物危害、化学危害、物理危害。
Three types of food hazards biological, chemical or
Physical   
分别举例:
Biologicalsalmonella,  mould
Chemicaldisinfectorpesticide heavy metallead
Physical:  stone,glassmetal
\

如何识别并控制危害的。5步  how to identify and control hazard     5 steps
1Hazard Analysis
        List all potential hazards associated with each step, conduct a hazard analysis, and consider any measures to control identified hazards.
          危害分析(Hazard Analysis--HA) :列出每步骤相关的所有的潜在危害 ,做一个危害分析,并针对所识别的危害考虑一切控制措施
2. Determine Critical Control Point-CCP
Determine ccp: such as sterilization temperature and time to control microorganisms.
确定关键控制点(Critical Control Point-CCP) 确定可以控制这些危害的点:如灭菌温度,时间
控制微生物等
3. Establish critical limits for each CCP
 to determine a reasonable, appropriate, easy to operate, realistic and practical limits.
确定与各CCP相关的关键限值(Limits ):确定合理、适宜、可操作性强、符合实际和实用
的关键限值
4. Establish a monitoring system for each CCP . Application of monitoring results to adjust and maintain production under controlled: By monitoring CCP to prevent harm from occurring.
确立CCP的监控程序,应用监控结果来调整及保持生产处于受控(Monitoring) :通过监控
这些点,预防危害的发生用到5W1H分析。
5. Establish corrective actions: Correction treatment of products to ensure product safety.
确立经监控认为关键控制点有失控时,应采取纠正措施(Corrective Actions )对发生的偏离
的产品进行纠偏处理,从而保证产品的安全



按照前面的步骤建立HACCP,举例子:
生产酵母菌的时候容易出现致病菌污染。主要为原料带入。我们分析后,对生产原料进行消毒灭菌处理,采取121℃30分钟。杀灭一切微生物。
Hazard Analysis危害分析:致病菌
Determine the Critical Control Point-CCP,确定关键控制点:原料处理。
Determine critical limits associated with the CCP:确定关键限值。 微生物教科
书上说了121℃30分钟可以杀灭一切致病菌。我们就采用这个方法。
Establishing monitoring procedures for CCP监控每批生产前对原料是否加热
121℃处理了30分钟以上。
If the critical control points are out of control, corrective action should be taken
一旦发现没有处理30分钟以上,要重新处理,因为只有严格按照CCP操作才可
以确保食品安全。



监控四要素:
4 ELEMENTS OF MONITORING
监控对象:what
如何监控how
监控频率:when
监控人:who



Washing hands
            越简单的事情,往往越难做好,一些看似简单的工作,往往是保障食品安全卫生的核心。“洗手”就是一个特典型的例子。The simple things, often more difficult to do well, some seemingly simple work, often is to ensure food safety core. "Hand washing" is a special typical example.