ISO22000 （ HACCP ）FOOD SAFETY MANAGERMENT SYSTEM

ISO22000 （ HACCP ）FOOD SAFETY MANAGERMENT SYSTEM,

1、TYPE FOOD HAZARD.3种食品安全的危害

2   elements of monitoring 监控4要素

3、steps to  identify and control hazard

        5步识别和控制危害

ISO22000(HACCP)简介：

The HACCP（Hazard 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：

Biological：salmonella,  mould

Chemical：disinfector，pesticide ，heavy metal（lead）

Physical:  stone,glass，metal 

如何识别并控制危害的。5步  how to identify and control hazard     5 steps

1、Hazard 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

HACCP

SSOP标准操作程序是基础。Sanitation Standard Operation Procedure

     HACCP规定的SSOP的重点内容主要涉及如下方面：

(1) Safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice; （1）接触到食品或食品接触面的水和冰的安全;

2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments; 2）食品接触表面的清洁状况，包括器具，手套和外衣清洁;

(3) Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product; （3）防止交叉污染的物体从不卫生食品，食品包装材料及其他食品接触表面，包括器具，手套和外衣，从原材料产品到熟制品;

(4) Maintenance of hand washing, hand sanitizing, and toilet facilities; （4）维护洗手消毒和卫生间设施;

(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants; （5）保护食品，食品包装材料，食物接触面不被润滑剂，燃料，农药，清洁剂，消毒剂，冷凝水及其它化学，物理和生物污染物;

(6) Proper labeling, storage, and use of toxic compounds; （6）适当的标签，储存和使用有毒化合物;

(7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces;（7）控制员工的健康状况，重点控制可能导致食品，食品包装材料和食品接触表面的微生物污染的控制。

(8) Exclusion of pests from the food plant. The processor shall correct in a timely manner, those conditions and practices that are not met. （8）阻止虫害进入到食品工厂。这些条件和做法没有得到

Posted by : 赵学文Zhao Xuewen(zhaoxw@angelyeast.com)