雀巢公司食品安全危害分析方法(參考版)
2024-10-19 05:11本頁(yè)面
【正文】 對(duì)健康影響的嚴(yán)重性發(fā)生可能性。 Research Center Nov 6 2021 NRCQS, M Peterz 24 Question time ? ? ? ? ? Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 22 PRP, OPRP or CCP? PRP oPRP CCP PRP oPRP 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 20 Decision tree (2) ?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. YES Q5: Is it possible to monitor the control measure in such a way that corrective actions can be taken immediately when there is a loss of control? Q4: Is it possible to establish critical limits for the control measure at this step? YES This hazard is managed by an OPRP. This hazard is managed by the HACCP plan (CCP). NO NO YES Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 18 OPRP or CCP (HACCP plan)? A decision tree has been developed to assist in the categorization of control measures Distinction is mainly based on … ? … its place in the system ? … the possibility to establish critical limits ? … whether corrections can be taken immediately when there is a loss of control Nestl233。 Research Center Nov 6 2021 NRCQS, M Peterz 16 Hazard identification ? 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 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 li
教學(xué)課件相關(guān)推薦
鄂ICP備17016276號(hào)-1