Phân tích mối nguy kiểm soát điểm tới hạn

PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠNHazard Analysis Critical Control PointCÁCH TIẾP CẬN AN TOÀN THỰC PHẨMA Food Safety Approach Vệ Sinh thực phẩm All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chainTất cả các điều kiện và phương tiện cần thiết để đảm bảo rằng thực phẩm an toàn trong mọi khâu của dây chuyền thực phẩm Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByVệ sinh thực phẩm Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Phải đảm bảo rằng thực phẩm không gây hại cho người tiêu dùng khi thực phẩm được chuẩn bị, nấu nướng, và / hoặc thùy theo mục đích sử dụng chúngSource: Codex Alimentarius (WHO) Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByMục Đích an toàn thực phẩmBảo vệ con người Protecting PeopleLàm cho công nhân và người dùng được an toàn Keeping the Employees and CustomersPhòng ngừa các lỗi về an toàn thực phẩm Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNền tảng/ cơ sở an toàn thực phẩmFirst food law written in 2500 B.C.Pakistan food laws are dated back 1876.First HACCP system was developed between NASA and Pillsbury in 1971.Got shape of seven principles and adopted as a regulatory requirement in late 80’s in USA.Become a regulatory requirements in EU since 1998. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByBệnh từ thực phẩm - ConsequencesContaminated food contributes to 1.5 billion cases of diarrhea in children each year;Resulting in more than three million premature deaths WHO - Food Safety Program “ Food Safety – An Essential Public Health Issue for the New Millennium”, 1999, (WHO/SDE/PHE/FOS/99.4), [hereafter “Food Safety An Essential Public Health Issue for the New Millennium], at p. 7 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByFoodborne illness – Economic costIn US, government estimated cost US$ 5.6 billion to 9.4 billion.In EU, estimate is € 3 billion annually. In Australia, estimated cost was calculated as AU$ 2.6 billion annually.In 1991, Peru lost more than $ 700 million in export of fish and fish products Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững quan ngại an toàn thực phẩmFood safety concerns Các nước đang phát triển:Inappropriate use of agricultural chemicalsUse of untreated or partially treated waste waterUse of sewage or animal manure on crops Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững quan ngại an toàn thực phẩm Food safety concernsAbsence of food inspection, including meat inspectionLack of infrastructure, such as adequate refrigerationPoor hygiene, including a lack of clean water supplies Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững thách thức an toàn thực phẩmFood safety challengesChanges in animal husbandryChanges in agronomic processIncrease in international tradeChanges in food and agriculture technology Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByNhững thách thức (t.t)Food safety challengesIncrease in susceptible populationIncrease in travelChanges in lifestyle and consumer demandsBioterrorism Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByFood chain Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByCơ chế kiểm soátControl mechanismsRegulations Codes of practice Inspection regimes Risk reduction methodologies – HACCP ISO 9001 Based management systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByHACCPA proven system.Proactive approach.Known way to comply with legislative requirement.Improved product quality.Less product recalls and wastage during processing.More customer reliance on product. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByPre-requisite programs Steps or Procedures that control the in plant environmental conditions Provide foundation for safe food production Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByPre-requisite programsPersonnelInfrastructureSanitation and House KeepingProduction and Process Control Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByPersonnelSupervisionDisease controlMedical examination Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByPersonnelIllness and injuriesCleanlinessEducation and training Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByInfrastructurePhysical facilitiesDesign construction and installationMaintenance and operationPest managementWater supply Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented BySanitation and housekeepingCleaningFactors influencing cleaningCleaning agentsSanitizingHeat sanitizingChemical sanitizing Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByProduction and process controlElimination or minimizing hazards during handling, storage, work in process and production.Prevention from contamination and spoilage of food product during manufacturing operations.Prevention of cross contamination and product spoilage during storage and transportation. Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByProduct characteristicsProduct nameCompositionBiological, chemical and physical characteristicsIntended shelf life and storage conditionsPackagingLabelingMethod of distribution Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByProcess flow diagramsSequence and interaction of all steps in operationAny outsourced processes and subcontracted workIngress points of raw materials, ingredients & intermediate productsReworking and recycling stepsEgress points for end products, intermediate products, by-products and wasteAccuracy of flow diagrams Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByHACCP – Preliminary stepsAssemble HACCP teamDescribe productIdentify intended useConstruct flow diagramOn site confirmation of flow diagram Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByPreparing for ground; movie 01Preparing the ground; movie 02HACCP principlesConduct a Hazard AnalysisIdentify Critical Control PointsEstablish Critical LimitsEstablish CCP MonitoringEstablish Corrective ActionsEstablish Verification ProceduresEstablish Record Keeping Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByHACCP principle oneHACCP principle twoHACCP principle threeHACCP principle fourHACCP principle fiveHACCP principle sixHACCP principle sevenHazard analysisHazard identificationList of all hazards that are reasonably expected to occurHazard assessmentEvaluate Hazard Probabilities Evaluate Hazard SeveritiesRisk Characterization Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByRisk Assessment Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByDecision treeDo control preventive measure(s) exist?YesNoIs control at this step necessary for safety?YesNoModify step, process, or productNot a CCPGo to Next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByDecision treeIs the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? NoYesGo to next stepCCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByDecision treeCould contamination with identified hazard(s)Occur in excess of acceptable level(s) or could These increase to unacceptable level ? YesNoNot a CCPGo to next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByDecision treeWill a subsequent step eliminate identified Hazard(s) or reduce likely occurrenceTo an acceptable level?YesNoCCPNot a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByEstablishing the HACCP planFood safety hazards to be controlled at the CCPControl measuresCritical limitsMonitoring proceduresCorrective actionsResponsibilities and authoritiesRecords of monitoring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByValidation and verificationValidationObtaining evidence that the elements of the HACCP plan are effectiveVerificationThe application of methods, procedures, tests, and other evaluations, in addition to monitoring to determine compliance with the HACCP plan Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented BySafety by designValidation is part of safety by design; activities includeHazard anticipationProduct formulationChallenge testsStorage testsLine layoutProcess parametersCleaning and disinfection systems Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByVerificationChecking system conformity:the seven principles have been correctly appliedthe resulting HACCP plan is correctly and consistently implementedEffectiveness confirmation: the system delivers what is expected Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented ByVerificationActivities include:Review of HACCP system and recordsReview of consumer complaintsEnd-product testingReview of validation data Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented BySystem conformityThings are done verificationThings are done right monitoringThe right things are done validation/verificationThe right results are obtained validation Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By