雀巢公司食品安全危害分析方法(存儲(chǔ)版)
【正文】 CCP PRP oPRP CCP PRP oPRP CCP PRP oPRP CCP PRP oPRP CCP PRP oPRP CCP PRP oPRP CCP PRP oPRP CCP Sanitation/CIP Raw Material Monitoring for ?S? Pasteurization Preheater Section of HTST Checking seals on ining loads Sanitation for an allergen c/o Pest Control Cl2 conc. in can cooling waters Metal Detection Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 14 Critical Control Points (CCPs) What is a Critical Control Point? ? A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level ? CCPs are identified in the HACCP study ? When a critical limit at a CCP is violated, the product must be considered as potentially unsafe and must be blocked 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 1 HACCP – ISO 22 000 Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 9 Requirements for PRPs in ISO 22021 ? PRPs shall be: –Documented: Purpose Activity Responsibilities Corrections/corrective actions) –Verified –Modified as necessary –Approved by the HACCP team Prerequisite programs (PRPs) Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 17 Hazard assessment Can cause fatality A Can lead to serious illness B Can cause illness C Can cause inconvenience D Almost of no significance E 1 2 3 4 5 Unlikely Rare Could occur Likely Frequent Likelihood of occurrence ? Each potential hazard should be assessed if it is significant based on its its severity of health effects and likelihood of occurrence ? Table should be used as guidance only and other factors as nature and source of the hazard must also be taken into account Severity of health effects Significant hazards Controlled by OPRPs or HACCP/CCP Not significant hazards Contro
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