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PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point

PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point. CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM A Food Safety Approach. Vệ Sinh thực phẩm. All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain

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PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point

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  1. PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠNHazard Analysis Critical Control Point CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM A Food Safety Approach Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  2. Vệ Sinh thực phẩm All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain Tất cả các điều kiện và phương tiện cần thiết để đảm bảo rằng thực phẩm an toàn trong mọi khâu của dây chuyền thực phẩm Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  3. Vệ sinh thực phẩm Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Phảiđảmbảorằngthựcphẩmkhônggâyhạichongườitiêudùngkhithựcphẩmđượcchuẩnbị, nấunướng, và / hoặcthùytheomụcđíchsửdụngchúng Source: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  4. Mục Đích an toàn thực phẩm • Bảovệ con người • Protecting People • Làmchocôngnhânvàngườidùngđược an toàn • Keeping the Employees and Customers • Phòngngừacáclỗivề an toànthựcphẩmPreventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  5. Nền tảng/ cơ sở an toàn thực phẩm • First food law written in 2500 B.C. • Pakistan food laws are dated back 1876. • First HACCP system was developed between NASA and Pillsbury in 1971. • Got shape of seven principles and adopted as a regulatory requirement in late 80’s in USA. • Become a regulatory requirements in EU since 1998. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  6. Bệnhtừthựcphẩm - Consequences • Contaminated food contributes to 1.5 billion cases of diarrhea in children each year; • Resulting in more than three million premature deaths WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  7. Foodborne illness – Economic cost • In US, government estimated cost US$ 5.6 billion to 9.4 billion. • In EU, estimate is € 3 billion annually. • In Australia, estimated cost was calculated as AU$ 2.6 billion annually. • In 1991, Peru lost more than $ 700 million in export of fish and fish products Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  8. Những quan ngại an toàn thực phẩmFood safety concerns Các nước đang phát triển: • Inappropriate use of agricultural chemicals • Use of untreated or partially treated waste water • Use of sewage or animal manure on crops Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  9. Nhữngquanngại an toànthựcphẩm Food safety concerns • Absence of food inspection, including meat inspection • Lack of infrastructure, such as adequate refrigeration • Poor hygiene, including a lack of clean water supplies Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  10. Nhữngtháchthức an toànthựcphẩmFood safety challenges • Changes in animal husbandry • Changes in agronomic process • Increase in international trade • Changes in food and agriculture technology Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  11. Nhữngtháchthức (t.t)Food safety challenges • Increase in susceptible population • Increase in travel • Changes in lifestyle and consumer demands • Bioterrorism Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  12. Food chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  13. CơchếkiểmsoátControl mechanisms • Regulations • Codes of practice • Inspection regimes • Risk reduction methodologies – HACCP • ISO 9001 Based management systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  14. HACCP • A proven system. • Proactive approach. • Known way to comply with legislative requirement. • Improved product quality. • Less product recalls and wastage during processing. • More customer reliance on product. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  15. Pre-requisite programs • Steps or Procedures that control the in plant environmental conditions • Provide foundation for safe food production Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  16. Pre-requisite programs • Personnel • Infrastructure • Sanitation and House Keeping • Production and Process Control Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  17. Personnel • Supervision • Disease control • Medical examination Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  18. Personnel • Illness and injuries • Cleanliness • Education and training Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  19. Infrastructure • Physical facilities • Design construction and installation • Maintenance and operation • Pest management • Water supply Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  20. Sanitation and housekeeping • Cleaning • Factors influencing cleaning • Cleaning agents • Sanitizing • Heat sanitizing • Chemical sanitizing Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  21. Production and process control • Elimination or minimizing hazards during handling, storage, work in process and production. • Prevention from contamination and spoilage of food product during manufacturing operations. • Prevention of cross contamination and product spoilage during storage and transportation. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  22. Product characteristics • Product name • Composition • Biological, chemical and physical characteristics • Intended shelf life and storage conditions • Packaging • Labeling • Method of distribution Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  23. Process flow diagrams • Sequence and interaction of all steps in operation • Any outsourced processes and subcontracted work • Ingress points of raw materials, ingredients & intermediate products • Reworking and recycling steps • Egress points for end products, intermediate products, by-products and waste • Accuracy of flow diagrams Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  24. HACCP – Preliminary steps • Assemble HACCP team • Describe product • Identify intended use • Construct flow diagram • On site confirmation of flow diagram Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  25. Preparing for ground; movie 01

  26. Preparing the ground; movie 02

  27. HACCP principles • Conduct a Hazard Analysis • Identify Critical Control Points • Establish Critical Limits • Establish CCP Monitoring • Establish Corrective Actions • Establish Verification Procedures • Establish Record Keeping Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  28. HACCP principle one

  29. HACCP principle two

  30. HACCP principle three

  31. HACCP principle four

  32. HACCP principle five

  33. HACCP principle six

  34. HACCP principle seven

  35. Hazard analysis • Hazard identification • List of all hazards that are reasonably expected to occur • Hazard assessment • Evaluate Hazard Probabilities • Evaluate Hazard Severities • Risk Characterization Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  36. Risk Assessment Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  37. Decision tree Do control preventive measure(s) exist? Modify step, process, or product Yes No Yes Is control at this step necessary for safety? Go to Next step No Not a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  38. Decision tree Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? No Yes CCP Go to next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  39. Decision tree Could contamination with identified hazard(s) Occur in excess of acceptable level(s) or could These increase to unacceptable level ? Yes Not a CCP No Go to next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  40. Decision tree Will a subsequent step eliminate identified Hazard(s) or reduce likely occurrence To an acceptable level? No Yes CCP Not a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  41. Establishing the HACCP plan • Food safety hazards to be controlled at the CCP • Control measures • Critical limits • Monitoring procedures • Corrective actions • Responsibilities and authorities • Records of monitoring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  42. Validation and verification • Validation • Obtaining evidence that the elements of the HACCP plan are effective • Verification • The application of methods, procedures, tests, and other evaluations, in addition to monitoring to determine compliance with the HACCP plan Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  43. Safety by design • Validation is part of safety by design; activities include • Hazard anticipation • Product formulation • Challenge tests • Storage tests • Line layout • Process parameters • Cleaning and disinfection systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  44. Verification • Checking system conformity: • the seven principles have been correctly applied • the resulting HACCP plan is correctly and consistently implemented • Effectiveness confirmation: • the system delivers what is expected Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  45. Verification • Activities include: • Review of HACCP system and records • Review of consumer complaints • End-product testing • Review of validation data Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

  46. System conformity • Things are done verification • Things are done right monitoring • The right things are done validation/verification • The right results are obtained validation Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By

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