雀巢公司食品安全危害分析方法(已修改)
2024-10-28 05:11 本頁面
【正文】 Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 1 HACCP – ISO 22 000 Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 2 ? Overview – Prerequisite Programs – Operational Prerequisite Programs – Hazard analysis HACCP and ISO 22021 Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 3 ISO 22021 / ISO 22021 Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 4 HACCP and ISO 22021 7. Planning and realization of safe products Prerequisite programs (PRPs) Preliminary steps to hazard analysis (Codex Step 15) Hazard analysis (Codex Principle 1) Establishing OPRPs Establishing the HACCP plan (Codex Principle 25) Verification planning (Codex Principle 6) Documentation requirements (Codex Principle 7) Validation of control measures Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 5 New in ISO 22021 HACCP and ISO 22021 HACCP/Food Safety Team Product characteristics Intended use Flow diagram Description of process steps and control measures Hazard identification and determination of acceptable levels Establish OPRPs Hazard assessment Selection and assessment of control measures Establish HACCP plan Validation of control measures Verification planning Prerequisite programs (PRPs) Documentation Verification Implementation Monitoring Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 6 Prerequisite programs (PRPs) What is a prerequisite program? ? Describe the basic requirements in the whole food chain to maintain hygienic conditions so as to produce and supply safe food for human consumption ? Are the generic controls in any type of food operations ? Apply horizontally across all food operations ? Are not specific to one point in a process and as such do not control a specific hazard ? Are the foundation for the development and implementation of successful HACCP plans Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 7 Prerequisite programs (PRPs) Each facility shall establish, implement and maintain PRPs to assist in controlling … ? … the likelihood of introducing food safety hazards to the product through the work environment ? … biological, chemical and physical contamination of the products, including crosscontamination ? … food safety hazard levels in the product and processing environm
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