雀巢公司食品安全危害分析方法-全文預(yù)覽
【正文】 on ? All potential hazards that are reasonably expected to occur in relation to the product and process being studied, as well as the actual processing facilities. ? The acceptable level in the end product shall be determined whenever possible ? Acceptable level refers to the level of the hazard in the end product (normally at time of consumption) or as needed in the next step in the food chain. Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 12 Operational prerequisite programs (OPRPs) Are OPRPs something new? ? We have applied the concept of OPRPs since long (they are managed as CPs in the QMS) ? These are the PRPs/GMPs identified in the HACCP study as measures for controlling a specific hazard (not managed by the HACCP plan) ? Monitoring has been by CPs in the Quality Monitoring Scheme (QMS) Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 8 Prerequisite programs (PRPs) Examples of PRPs ? Training of people ? Good hygienic and manufacturing practices (GHP, GMP) ? Maintenance of equipment ? Housekeeping ? Construction and layout of buildings ? Pest management ? etc. ? The elements of NGMP are mandatory requirements ? CODEX Code of Practice on Food Hygiene and other standards as necessary 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。Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 3 ISO 22021 / ISO 22021 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 environment ISO Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 11 Operational prerequisite programs (OPRPs) OPRPs have the followi
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