【正文】 _ P P )如果“沒有”，按識別控制機(jī)制 20 Avoidance of introduction避免引入 ? Allergens should be designedout:應(yīng)在設(shè)計(jì)時剔除過敏源 – Use nonallergenic substitutes to allergenic 替代物代替過敏源原料。 – Notification of any formulation 。 ? Traffic patterns of people, ingredients and finished 、原料和成品。 Describe the hazards描述危害 Determine the control mechanism CCP or PP 決定控制機(jī)制 CCP或 PP Example舉例 P R OCE S S I N G S T E P 加工步驟 B I OL OGI C A L H A Z A R D 生物危害V P = V eg eta ti ve P ath og en 植物病原體S P = S po r efo r m i ng P ath og en孢子產(chǎn)生病原體B I OL OGI C A L H A Z A R DC ONT R OL M E C H A N I S M S 生物危害控制機(jī)制( __ _ C C P )( __ _ P P )C H E M I C A LH A Z A R D( A ller g en s, S u lf it es ,M y co t o xin s, A n t ib io t ics ,P es t icid es ) 化學(xué)危害 （過敏源、亞硫酸鹽、真菌、抗生素、殺蟲劑）C H E M I C A L H A Z A R DC ONT R OL M E C H A N I S M S 化學(xué)危害控制機(jī)制 *( __ _ C C P )( __ _ P P )P H Y S I C A LH A Z A R DI n h er en t t o eq u ip m en t o ren v ir o n m en t .( M et al, Glas s, Har d P las t ic)物理危害設(shè)備或環(huán)境固有的（金屬、玻璃、硬塑料）P H Y S I C A L H A Z A R DC ONT R OL M E C H A N I S M S物理危害控制機(jī)制( __ _ C C P )( __ _ P P )23 2. Segregation隔離 ? Production scheduling/Sequencing生產(chǎn)計(jì)劃 /排序 : – Avoid manufacturing 。 – Provide sufficient time to do a thorough allergen 充足時間 ，完全徹底清除過敏源。 – Develop rework/product matrix: /產(chǎn)品基質(zhì)：同類 歸 同類。無論何時加入新原料后，必須對再加工 /產(chǎn)品基質(zhì)進(jìn)行檢查。 ? Monitoring: A label from each carton is visually checked prior to use. This check must be ：使用前，必須目測檢查每箱的標(biāo)簽，并記錄在案。 26 3. Equipment Cleaning設(shè)備清潔 ? Define cleaning procedures for each shared equipment對每臺共用設(shè)備制定清潔程序 : – Define a validated cleaning procedure to avoid ，防止遺留物。 – Documentation: Records must be reviewed on a monthly basis. The sequencing/cleaning matrix must be reviewed anytime that a new product is ：記錄必須進(jìn)行月檢。 27 3. Equipment Cleaning設(shè)備清潔 ? Redesign or reconfigure equipment to make cleaning and inspection easier重新設(shè)計(jì)設(shè)備，便利清潔及檢測工作 : ? Easily opened and ，易于檢測。 ? Develop an allergen spillage procedure制定過敏源溢出處理程序 : – Define isolation areas. 規(guī)定隔離區(qū)域。 – Inspect to verify that all allergen containing product has been 核實(shí)已清除所有含有過敏源的產(chǎn)品。 – Monitoring: Review the equipment inspection log prior to start up. 追蹤 ：開始前，檢查設(shè)備檢測記錄。 ? The equipment cleaning/flushing procedure must be validated to demonstrate that it removes visible product residues from all product contact 潔 /沖洗程序必須十分 有效 ，可以從所有接觸產(chǎn)品表面清除可見的產(chǎn)品殘?jiān)? 30 Carryover of carryover shall not require labelling殘留物的殘留物無需加注標(biāo)簽。 – Unavoidable 。 33 Summary總結(jié) OUR GOAL目標(biāo) ? To formulate foods so to avoid the inclusion of ，防止含有過敏源。 ? To have appropriate recall systems for products containing undeclared ，收回含有不明過敏源的產(chǎn)品。 ? To train personnel in allergen ，注意過敏源。 31 5. Thresholds for Allergen Labelling 過敏源加注標(biāo)簽臨界值 – Allergen Thresholds caused by Cross Contact have been defined for all Allergens on the PM WW HACCP Standard list Section 15, EXCEPT for在 PM WW HACCP標(biāo)準(zhǔn)清單第 15章中，已規(guī)定了 交叉接觸 產(chǎn)生過敏源臨界值， 除了 PM WW HACCP: – Peanuts花生 – Tree nuts樹木堅(jiān)果 – Sulphites亞硫酸鹽 threshold already specified其臨界值已規(guī)定 This does not apply to allergenic ingredient, only cross 適用于過敏源原料，僅適用于交叉接觸。D and manufacturing inform marketing of unavoidable 制造部門告知營銷部門不可或缺的過敏源。 – Allergens should be labelled so to avoid misinterpretation過敏源必須加注標(biāo)簽，防止產(chǎn)生曲解 : ? Marketing ensures that the label municates all allergens營銷部分保證標(biāo)簽清楚傳達(dá)了所有的過敏源 – Sources of ingredients should be declared必須標(biāo)明原料來源 : ? Lecithin can be labelled “soy lecithin”卵磷脂可標(biāo)注為“大豆卵磷脂” ? Flavours can be labelled “natural flavour (contain milk)”調(diào)味品可標(biāo)注為“天然調(diào)味品（含牛奶）” – Processing aids must labelled if their presence in the finished product is enough to elicit allergenic reactions如加工輔料在制成品中的含量足以引起過敏反應(yīng)，則必須加注標(biāo)簽 : ? Declare processing aids that are likely to be present in the finish 。 – Documentation: Records must be reviewed on a monthly basis. The sequencing/flushing matrix must be reviewed anytime that a new produc