食品安全体系-HACCP-基础课程-（教材）中英双语教学课件.ppt

1、食品安全体系 HACCP 基础课程【教材】中英双语幻灯片PPT 本本PPTPPT课件仅供大家学习使用课件仅供大家学习使用 请学习完及时删除处理请学习完及时删除处理 谢谢！谢谢！077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 20102HACCP FOUNDATION MODULESHACCP FOUNDATION MODULESHACCPHACCP基础课程的模块基础课程的模块Module 5模块5Verification验证 Module 1模块1HACCPINTRODUCTIONHACCP介绍Module 2

2、模块2PrerequisiteProgrammes 前提条件的计划 Module 3模块3Developing the HACCP Plan制定HACCP计划Module 4模块4 Installing the HACCP plan实施HACCP计划Module 6模块6Review评审077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 20103 Module 1 Module 1 模块模块 1 1Introduction to HACCPIntroduction to HACCPHACCPHACCP介绍介绍 0

3、77483 72683Hand in Hand Technical&Training Services Ltd Sheppard 20104What is HACCP What is HACCP 什么是什么是HACCPHACCP Hazard 危害 Analysis 分析 Critical 关键 Control 控制 Points 点“A system which identifies and controls hazards which are significant for food safety”“是一个识别和控制显著食品安全危害的体系”(codex Alimentaries Food

4、Hygiene Basic text)（国际食品法典食品卫生基础教材）077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 20105Where did it come from?Where did it come from?起源？起源？lIt was developed in the early 1960s by Pillsbury and NASA to ensure that astronauts were provided with safe food.上世纪60年代初由Pillsbury和NASA建立，是为

5、确保为宇航员提供的食品是安全的。077483 726836Why Do We Need HACCP?Why Do We Need HACCP?我们为什么需要我们为什么需要HACCP?HACCP?lTo comply with the Codex Alimentarius Commission遵守国际食品法典委员会的要求lThe law requires it法律的需要lIt forms part of the Global Food Standard是构成全球食品标准的一部分Hand in Hand Technical&Training Services Ltd Sheppard 201007

6、7483 726837What is The Codex Alimentarious Commission?What is The Codex Alimentarious Commission?什么是国际食品法典委员会？什么是国际食品法典委员会？lA world wide organisation that provides general guidance for harmonised food standards为统一的食品标准提供指导的国际性组织lProvides general guidance for the application of the HACCP system为HACCP

7、体系的实施提供指导l“Codex Alimentarius HACCP principles shall be used and reference shall be made to relevant legislation,codes of practice or guidelines”.国际食品法典的HACCP原则应该得到实施，并且被相关的法律法规,行业准则和指导方针所参考Hand in Hand Technical&Training Services Ltd Sheppard 2010077483 726838What Does The Law State?What Does The L

8、aw State?法律如何规定？法律如何规定？l“That all food business put in place and maintain a system which covers the requirements of the HACCP principles and based on the Codex Alimentarius”.“所有食品企业都要建立并维护一套体系，该体系需涵盖HACCP的原则并建立在国际食品法典规定的基础之上”。The need for a HACCP system became law in 2006从2006年开始法律规定必须建立HACCP体系What

9、does the Global Food Standard state?What does the Global Food Standard state?国际食品标准如何规定？国际食品标准如何规定？l“The companys Food Safety Plan shall be based on a HACCP system which shall be systematic,comprehensive,thorough,fully implemented and maintained”.“公司的食品安全计划应当建立在HACCP体系的基础之上，该体系应该是系统的、综合的、全面的、落实到位并不断

10、维护的。Hand in Hand Technical&Training Services Ltd Sheppard 2010077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 20109The Codex Commission leads the wayThe Codex Commission leads the way国际食品法典委员会引航指路国际食品法典委员会引航指路lThe Global Food Standard HACCP requirements reflect those as stated with

11、in the Codex Alimentarius 国际食品标准的HACCP要求体现了国际食品法典中的内容077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201010的目标的目标To ensure a high level of consumer protection with regards to food safety systems.在食品安全体系方面确保对消费者的高度保护。077483 72683Hand in Hand Technical&Training Services Ltd Sheppard

12、201011Failure to complyFailure to comply如若违反如若违反lRegulation(EC)No 852/2004 on the hygiene of foodstuffs有关食品卫生的欧盟法规852/2004lFines of up to 5000 per offence.违反一次最高罚款5000英镑lFor serious offences unlimited fines and maximum 2 years imprisonment.严重违反的面临无限额罚款和两年以下的监禁077483 72683Hand in Hand Technical&Train

13、ing Services Ltd Sheppard 201012What is the role of employers?What is the role of employers?雇主的角色？雇主的角色？lEstablish and maintain appropriate food safety culture建立和维护适当的食品安全文化lBe committed to HACCP,implement system and provide adequate resources致力于HACCP，确保体系的实施并提供充足的资源lProvide information/training/sup

14、ervision提供信息/培训/监督lProvide hygienic systems and procedures提供卫生体系和程序lComply with legal requirements遵守法律要求lKeep the HACCP system up to date保持HACCP体系及时更新077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201013What are the food handlers responsibilities?What are the food handlers respons

15、ibilities?食品加工人员的责任？食品加工人员的责任？lStudents copy down off the board学员抄写黑板上的内容077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201014Class ExerciseClass Exercise课堂练习课堂练习lWhat are the benefits of HACCP有什么好处？HACCP?On the board 写在黑板上077483 72683Hand in Hand Technical&Training Services Ltd S

16、heppard 201015Benefits of A HACCP SystemBenefits of A HACCP System HACCP HACCP体系的好处体系的好处lStudents copy down off the board学员抄写黑板上的内容077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201016Benefits of HACCPBenefits of HACCPHACCPHACCP的好处的好处lStudents copy down off the board学员抄写黑板上的内容0774

17、83 72683Hand in Hand Technical&Training Services Ltd Sheppard 201017Class ExerciseClass Exercise课堂练习课堂练习lWhat are the adverse consequences of not having 不实施HACCP的不良后果是什么？lHACCP?On the board 写在黑板上077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201018Adverse ConsequencesAdverse Conse

18、quences不良后果不良后果lStudents copy down off the board学员抄写黑板上的内容077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201019Adverse consequences Adverse consequences 不良后果不良后果 lStudents copy down off the board学员抄写黑板上的内容077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201020What

19、 are the common reasons for HACCP failure?What are the common reasons for HACCP failure?HACCP HACCP失败的主要原因是什么？失败的主要原因是什么？lPoor hygiene practices不良的卫生操作规范lLack of management commitment缺乏管理层的承诺lLack of knowledge/training缺乏知识/培训lLack of resources缺乏资源lSystem too complex and not understood体系太复杂，难以理解lPoor

20、,inaccurate records表格差而且不准确lToo much paperwork文件太多lExternally imposed,staff have no ownership受外部强制，员工没有所有权lSystem is only available in managers office体系只保存在管理人员的办公室里lIts only a paperwork exercise只是纯粹的文件记录lThe attitude we have one and thats enough!态度 我们已经有了，这就足够了！lToo many control points太多的控制点lUnreal

21、istic critical limits不切实际的关键限值077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201021What Do We Need For HACCP Success?What Do We Need For HACCP Success?我们怎样才能取得我们怎样才能取得HACCPHACCP的成功？的成功？lManagement commitment管理层的承诺lTrained staff受培训的员工lStaff must take ownership员工必须有所有权lFully impleme

22、nted落实到位lFollowed precisely精确实施lKept up to date及时更新077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201022Seven Principles of HACCPSeven Principles of HACCPHACCPHACCP七大原则七大原则lConstruct a process flow diagram建立加工流程图lIdentify potential hazards识别潜在危害lConduct a hazard analysis进行危害分析lSpe

23、cify control measures确定控制措施lDetermine CCPs确定关键控制点lEstablish Critical Limit确立关键限值077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201023Principles 4-7 Principles 4-7 原则原则4-74-7lEstablish Monitoring systems建立监控体系lEstablish Corrective Actions确立纠偏行动lVerification and Review 验证和评审lEstabli

24、sh documentation and records建立文件和记录077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201024Module 2Module 2模块模块 2 2Prerequisite programmesPrerequisite programmes前提条件计划前提条件计划077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201025The Food Safety SystemsThe Food Safety

25、Systems食品安全体系食品安全体系Food Safety Hazards食品安全危害Food processAssociated相关的食品加工EnvironmentAssociated相关的环境Risk Assessment风险评估Prerequisites前提条件CCPs关键控制点 077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201026The HACCP system on its own does not guarantee safe food.The HACCP system on its ow

26、n does not guarantee safe food.单独的单独的HACCPHACCP体系不能保证食品安全体系不能保证食品安全lWhy not?为什么不能？lBecause other environmental hazards exist 因为其它环境危害的存在lThese hazards must also be investigated and controlled.必须对这些危害进行调查和控制These are known as prerequisitesThese are known as prerequisites这被称作前提条件这被称作前提条件077483 72683Ha

27、nd in Hand Technical&Training Services Ltd Sheppard 201027What Do Prerequisites Cover?What Do Prerequisites Cover?前提条件包括？前提条件包括？lDay to day issues 日常问题lBasic environmental conditions 基本的环境条件Why are prerequisites so important?Why are prerequisites so important?为什么前提条件如此重要？为什么前提条件如此重要？lAll products wi

28、ll be affected by them 所有产品都受其影响lThey are often very dangerous 通常都很危险lGlass breakage 玻璃破碎lEngineering works 工程维修 lThe HACCP system will fail without these controls in place如果不对其加以控制，HACCP体系就会失效lManaged within the framework of the Quality Management System在质量管理体系的框架内进行管理077483 72683Hand in Hand Techn

29、ical&Training Services Ltd Sheppard 201028Prerequisites Focus onPrerequisites Focus on前提条件集中在前提条件集中在lPremises 建筑物lPersonnel 人员lProduct 产品077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201029Class Exercise Class Exercise 课堂练习课堂练习List all relevant systems needed to prevent hazardsre

30、lating to:列出与预防以下风险相关的所有体系：lPremises 建筑物lPersonnel 人员lProduct safety 产品安全HAND OUT HO 1 分发 HO 1077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201030Prerequisites Must Be Installed and Prerequisites Must Be Installed and Operational Operational 前提条件必须进行安装并运行前提条件必须进行安装并运行lTo allow th

31、e HACCP plan to be effective.为使HACCP计划有效lAllow the HACCP plan to be more focused使HACCP计划更有针对性lPrerequisites must be cross referenced within the HACCP plan前提条件在HACCP计划中必须有交叉参照o077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201031 HO 2 HO 2 Module 3 Module 3 HO 2 HO 2 模块模块 3 3 Devel

32、oping the HACCP PLANTerms and Definitions制定HACCP计划术语和定义077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201032How is a HACCP Plan Put Together?How is a HACCP Plan Put Together?HACCPHACCP计划是如何制定的？计划是如何制定的？lA HACCP team must be developed必须成立HACCP小组lAll factory disciplines must be repr

33、esented必须包括工厂的所有部门lQuality/Technical 质量/技术lProduction/Operations 生产/操作lEngineering 工程lExternal resource if required 外部资源(如有需要)All the above departments must pull together in the day to day management of the HACCP plan so they must take part in its development so that they can take ownership以上所有部门必须齐

34、心协力致力于HACCP计划的日常管理，共同参与其修订和完善，拥有该计划的所有权。077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201033Train the HACCP TeamTrain the HACCP Team培训培训HACCPHACCP小组小组lTo be effective the team must be trained in the principles of HACCP为保证小组的有效性，必须对小组成员进行HACCP原则的培训077483 72683Hand in Hand Technica

35、l&Training Services Ltd Sheppard 201034How Do We Get Started?How Do We Get Started?如何开始？如何开始？lDefine the scope of the HACCP Plan界定HACCP计划的范围lWill the study cover the whole process or just one part of it?该研究是涵盖整个流程还是流程的一部分？lDefine the start and end points定义起点和终点lModular flow 模块型流程lLiner flow 流线型流程077

36、483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201035What are Liner and Modular Flows?What are Liner and Modular Flows?什么是流线型和模块型流程？什么是流线型和模块型流程？lLiner flow Liner flow 流线型流程流线型流程lCover the process flow from start to finish从起点到终点描述整个加工流程lIdeal for the small business 适用于小工厂lModular Flo

37、w Modular Flow 模块型流程模块型流程lSeveral more manageable HACCP plans由几个更易掌握的HACCP计划构成lIdeal for complex large factory systems适用于复杂的大型工厂lThey must all join together这些计划必须能结合在一起077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201036贯穿练习的贯穿练习的HACCPHACCP计划的范围计划的范围 ）Liner flow Liner flow 流线型流程流

38、线型流程 HAND OUT HAND OUT -process selected for Business 分发材料分发材料 针对该行业选取的流程Investigate physical,microbiological and chemical hazards 调查物理、微生物和化学危害HO 3HO 3077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201037Product Description and Intended Use HO4Product Description and Intended Use

39、 HO4产品描述和预期用途产品描述和预期用途 HO4HO4lRecord the product description e.g.记录产品描述，如：lProcess method 加工方法lStorage 储存lAny hazards associated with the product 任何与产品有关的危害lRecord the intended use e.g.记录产品预期用途，如：lWho will eat it 谁来食用lWill it be cooked before eating 食用前是否经过烹饪077483 72683Hand in Hand Technical&Traini

40、ng Services Ltd Sheppard 201038BRC Section 2.4BRC Section 2.4BRCBRC章节章节 2.42.4lWe start with a process flow diagram我们从加工流程图开始077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201039What Do We Include in The Process Flow DiagramWhat Do We Include in The Process Flow Diagram加工流程图应包括那些内

41、容加工流程图应包括那些内容lThe process flow diagrams shall be prepared to cover each:-加工流程图应包括以下内容：lProduct,product category or process产品，产品类别或加工步骤lFrom raw materials through processing,storage and distribution.从原料到加工、储存和发货077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201040What should the fl

42、ow Include?What should the flow Include?加工流程图应包括那些内容？加工流程图应包括那些内容？lRaw materials including introduction of utilities and other contact materials(e.g.water,packaging,processing aids)原料包括使用品和其它接触材料（如：水、包装、加工助剂）lSequence and interaction of all process steps所有加工步骤的顺序和相互作用lProcess parameters加工参数077483 72

43、683Hand in Hand Technical&Training Services Ltd Sheppard 201041Inclusion to Flow DiagramInclusion to Flow Diagram加工流程应包含的内容加工流程应包含的内容lPotential for process delay可能发生的加工延误lRework and recycling返工和回收利用lLow/high risk and clean/dirty area segregation低/高风险和清洁/非清洁区隔离lFinished products,intermediate/semi-pro

44、cessed products,by-products and waste成品、半成品，副产品和下脚料lThe flow must go one step back supplier流程图必须后溯一步-供货商lOne step forward distribution前进一步-发货077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201042Class ExerciseClass Exercise课堂练习课堂练习lPrepare a process flow制定一个流程图lFlow diagrams will b

45、e undertaken in an office it is important to ensure that they are verified in the factory before we proceed.流程图是在办公室里起草的，进展下一步工作之前一定要在车间内对该图进行验证。077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201043Hand outs HO 5Hand outs HO 5分发材料分发材料 HO 5HO 5l Process flow diagram examples 加工流程图示

46、例077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201044Before We Can Proceed?Before We Can Proceed?开展下一步工作之前？开展下一步工作之前？lThe process flow diagram must be correct!流程图必须准确！lTo continue without verifying and signing off would mean everything we do next may be wrong如果不进行验证和签字通过，接下来我们做的每

47、一项工作都可能是错误的。077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201045Verify the Process Flow and Sign off Verify the Process Flow and Sign off(BRC 2.5)(BRC 2.5)校对加工流程和签字通过校对加工流程和签字通过 (BRC 2.5)(BRC 2.5)lCheck(verify)the flow检查（校对）流程图 Take the chart into the factory 带着流程图进入车间 Check alon

48、g the line ensure that each stage is correct根据实际加工流程核实流程图上的每一步都是正确的 Continue making changes until you are sure it is CORRECT!不断修改直到你确信流程图是完全正确的完全正确的！Sign off and date both documents签字通过并且两份文件都要写明日期077483 72683Hand in Hand Technical&Training Services Ltd Sheppard 201046What Next?What Next?下一步？下一步？lNe

49、xt we identify the hazards at each step接下来我们要对每个步骤的危害进行识别l(BRC 2.6)What is a hazard?What is a hazard?什么是危害？什么是危害？A agent in,or condition of,food with the potential to cause harm(an adverse health effect)to the consumer.食品中潜在的可能对消费者的健康造成损害（不利影响）的因素。077483 72683Hand in Hand Technical&Training Services

50、 Ltd Sheppard 201047What are hazards?What are hazards?什么危害？什么危害？lBiological Biological 生物危害生物危害lfood poisoning bacteria/micro toxin/virus引起食物中毒的细菌/微生物毒素/病毒lChemical Chemical 化学危害化学危害ltoxic,cleaning chemicals,pesticides,lubricants有毒物质、清洁化学用品、农药、润滑油lPhysical Physical 物理危害物理危害lwood,metal,insect,glass,p