雀巢公司食品安全危害分析方法-文庫吧在線文庫
【正文】 lled by PRPs or may not need to be controlled Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 25 嚴(yán)重性和發(fā)生可能性導(dǎo) 致 立 即 死亡A導(dǎo) 致 嚴(yán) 重 疾病B導(dǎo)致疾病 C不 便 使（食） 用D無影響 E1 2 3 4 5( 1 /2 y e a rs) (1 / y e a r) (1 /6 m o n th ) (1 / m o n th ) (1 / w e e k )分?jǐn)?shù)在紅色區(qū)域的為顯著危害，在綠色區(qū)域的要加以說明，提供依據(jù)。 Research Center Nov 6 2021 NRCQS, M Peterz 21 Examples of control measures that may be managed through OPRPs Hazard Control measure Monitoring Verification Salmonella Increase during transport of raw meat. Chilled temperature transport of raw meat. Temperature measurement at reception for each delivery Microbiological test, for example once per week. Listeria monocytogenes Recontamination of refrigerated readytoeat product. Controlled wet cleaning of critical equipment Visual inspection of zoning and cleaning. Pathogen (Listeria) monitoring. Microbiological test of end product. Metal shavings Rovema filler Visual checks to prevent metaltometal contact in filling tube Inspect straightness and concentricity of the auger screw Inspect at regular intervals that surfaces in filling tube and auger screw are smooth CaCl2 Leakage of cooling brine into ice cream Regular maintenance of moulds. Leak test with colorant. Sensory test of end product. Salmonella or other pathogen. Recontamination of cereal from condensation. Prevent the occurrence of condensation in dry process part in connection with food Visual inspection for signs of condensation. Microbial testing of first powder being filled (line samples). Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 13 Operational prerequisite programs (OPRPs) ISO 22021 requires documentation of OPRPs ? Describe the hazard and the control measure ? What should be monitored and when ? Actions to take if the monitoring shows that the control measure is out of control ? Define a verification procedure ? Responsibilities ? The effect of OPRPs must be validated ? As for CCPs, monitoring of OPRPs are included in the QMS ? If there is a loss of control, products shall be identified and consequences for food safety evaluated 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 s
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