雀巢公司食品安全危害分析方法-預覽頁
【正文】 ng characteristics: ? They are usually product specific (as opposed to PRPs which are general for the whole factory) ? They prevent or control specific food safety hazards (identified in the hazard analysis) ? They are often applied prior to production (preparation for production) ? They control significant hazards which are not managed by the HACCP plan (CCPs) ? If there is a loss of control of OPRPs, products affected shall be identified and consequences on food safety evaluated Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 15 Hazard analysis procedure List all hazards that are reasonably expected to occur Define acceptable levels for each hazard (if possible) Assess severity and likelihood of occurrence to identify Significant hazards Select and describe control measures Categorize control measures Validate control measures Hazard identification Hazard assessment Describe the hazards Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 19 Decision tree (1) YES This hazard is not significant. Justify the decision, . PRP, specification or MAD (Major Allergen Declaration) is in place. NO YES Modify the process or the product and return to Q1. Identify and name subsequent step. NO NO YES Q1: Based on the likelihood of occurrence (before applying the control measure) and the severity of adverse health effects, is this hazard significant (needs to be controlled)? Q3: Are control measures or practices in place at this step, and do they exclude, reduce or maintain this significant hazard to/at an acceptable level? Q2: Will a subsequent step ( incl. expected use by consumer) guarantee the removal of this significant hazard, or its reduction to an acceptable level? ?Answer each question for each hazard and step in the process. ?Q1 refers to the oute of the hazard assessment. ?Q2 – Q5 is used to categorize control measures, according to whether they are managed by an OPRP or in the HACCP plan at CCPs. Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 23 What do OPRPs bring? ? Put focus on those PRPs that need to be controlled for food safety (some PRPs will be “upgraded” to OPRPs) ? Assure that these will be implemented, monitored, verified and validated ? Facilitates munication with auditors, clients, comanufacturers etc. Operational prerequisite programs (OPRPs) Nestl2
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