《食品安全体系评价》HACCPandHACCPPrinciple.doc

HACCPand HACCP Principles) Introduction to Hazard Analysis Critical Control Point Systems Hazard Analysis and Critical Control Point Systems Basic Steps in the Development of HACCP Systems HACCP Concept 1 ? The Hazard Analysis Critical Control Point (HACCP) system is a preventive system for assuring the safe production of food products HACCP is simply a methodical and systematic application of the appropriate science and technology to plan, control and document the safe production of foods. HACCP concept covers all types of potential food safety hazards—biological^ physical , and chemical—whether they are naturally occurring in the food， contributed by the environment or generated by a mistake in the manufacturing process. HACCP Verify Flow Diagram L Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards occur and describe the preventive measures. Identify the CCPs in the process. 3? Establish critical limits for preventive measures associated with each identified CCP. Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control. 5? Establish corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit Establish effective recordkeeping procedures that document the HACCP system. Establish procedures for verification that the HACCP system is working correctly. Foodborne illness caused by bacteria Biological hazards bacteria, viruses, parasites /ungi and insects. very small and can be seen w让h the aid of a microscope. Bacteria characteristic( reported in more cases of foodborne illness than any other hazard.) occur naturally in the environment where foods are grown; single-celled microorganisms that require food, moisture, and warmth to multiply; most are destroyed by adequate cooking, and numbers are kept to a minimum by proper cooling* Summary 1: Prevention of Foodborne Disease Prevent contamination