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HACCP 食品衛生管理

HACCP 食品衛生管理. 黃顯宗 東吳大學. http://www.chinese-haccp.org.tw/. GMP. Good manufacturing practice, GMP. 發展歷程. http://www.gmp.org.tw/maindetail.asp?id=105. GMP 發展協會. http://www.gmp.org.tw/index.asp. 4M. http://www.gmp.org.tw/maindetail.asp?id=102. 如何做到.

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HACCP 食品衛生管理

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  1. HACCP食品衛生管理 黃顯宗 東吳大學

  2. http://www.chinese-haccp.org.tw/

  3. GMP • Good manufacturing practice, GMP

  4. 發展歷程 http://www.gmp.org.tw/maindetail.asp?id=105

  5. GMP發展協會 http://www.gmp.org.tw/index.asp

  6. 4M http://www.gmp.org.tw/maindetail.asp?id=102

  7. 如何做到 http://www.gmp.org.tw/maindetail.asp?id=103

  8. 查驗程序 http://www.gmp.org.tw/maindetail.asp?id=103

  9. 品質保證？

  10. 現代的品管模式

  11. 現代的品管模式

  12. 現代的品管模式

  13. HACCP • HACCP系統制度，已是世界各國普遍認定是目前最佳的食品安全控制方法，相關單位為確保國民飲食衛生安全，在國內，正加強輔導業者建立自主管理之制度，著重消費者吃的安全，並推動國內食品工業之整體發展，以促進產業升級，促使國內食品業更能適應國際化的競爭;在國際上，推動國際食品之相互認證，以確保進出口食品之安全衛生。

  14. History • Pioneered in the 1960s by The Pillsbury Co., US Army and NASA • 1971 Pillsbury presented the HACCP concepts • 1974 promulgation of the low acid canned foods regulation • Later, adopted by major food companies

  15. HACCP Principles • Principle 1: Conduct a hazard analysis. • Principle 2: Determine the critical control points (CCPs). • Principle 3: Establish critical limits. • Principle 4: Establish monitoring procedures. • Principle 5: Establish corrective actions. • Principle 6: Establish verification procedures. • Principle 7: Establish record-keeping and documentation procedures.

  16. DEFINITIONS • CCP Decision Tree: A sequence of questions to assist in determining whether a control point is a CCP. • Control: (a) To manage the conditions of an operation to maintain compliance with established criteria. (b) The state where correct procedures are being followed and criteria are being met. • Control Measure: Any action or activity that can be used to prevent, eliminate or reduce a significant hazard. • Control Point: Any step at which biological, chemical, or physical factors can be controlled. • Corrective Action: Procedures followed when a deviation occurs. • Criterion: A requirement on which a judgement or decision can be based. • 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.

  17. DEFINITIONS • Critical Limit: A maximum and/or minimum value to which a biological, chemical or physical parameter must be controlled at a CCP to prevent, eliminate or reduce to an acceptable level the occurrence of a food safety hazard. • Deviation: Failure to meet a critical limit. • HACCP: A systematic approach to the identification, evaluation, and control of food safety hazards. • HACCP Plan: The written document which is based upon the principles of HACCP and which delineates the procedures to be followed. • HACCP System: The result of the implementation of the HACCP Plan. • HACCP Team: The group of people who are responsible for developing, implementing and maintaining the HACCP system. • Hazard: A biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control. • Hazard Analysis: The process of collecting and evaluating information on hazards associated with the food under consideration to decide which are significant and must be addressed in the HACCP plan.

  18. DEFINITIONS • Monitor: To conduct a planned sequence of observations or measurements to assess whether a CCP is under control and to produce an accurate record for future use in verification. • Prerequisite Programs: Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system. • Severity: The seriousness of the effect(s) of a hazard. • Step: A point, procedure, operation or stage in the food system from primary production to final consumption. • Validation: That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP plan, when properly implemented, will effectively control the hazards. • Verification: Those activities, other than monitoring, that determine the validity of the HACCP plan and that the system is operating according to the plan.

  19. GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES • Prerequisite Programs • Education and Training • Developing a HACCP Plan http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/HACCPPrinciplesApplicationGuidelines/default.htm

  20. Developing a HACCP Plan • Assemble the HACCP Team • Describe the food and its distribution • Describe the intended use and consumers of the food • Describe the normal expected use of the food • Develop a flow diagram which describes the process • Verify the flow diagram

  21. Developing a HACCP Plan • Conduct a hazard analysis. • Determine the critical control points (CCPs). • Establish critical limits. • Establish monitoring procedures. • Establish corrective actions. • Establish verification procedures. • Establish record-keeping and documentation procedures.

  22. Conduct a hazard analysis

  23. Determine the critical control points

  24. Establish critical limits

  25. Establish monitoring procedures

  26. Establish corrective actions

  27. Establish verification procedures http://www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/HACCPPrinciplesApplicationGuidelines/default.htm

  28. Establish record-keeping and documentation procedures

  29. 食品安全管制系統法令 • 970508衛署食字第0970402552號令 • https://consumer.fda.gov.tw/Files/PageFile/59_4996/%E9%A3%9F%E5%93%81%E5%AE%89%E5%85%A8%E7%AE%A1%E5%88%B6%E7%B3%BB%E7%B5%B1%20%E6%B3%95%E8%A6%8F%E6%A2%9D%E6%96%87.pdf

  30. 食品安全管制系統工作小組

  31. HACCP • 單元一:課程導引單元二:食品良好衛生規範單元三:食品安全管制系統介紹單元四:餐飲業實施食品安全管制系統作業規範單元五:食品中毒案例分析及其預防單元六:GHP作業程序－客訴,成品,回收,文件管制及教育訓練單元七:GHP作業程序－倉儲管制,運輸管制,檢驗量測單元八:GHP作業程序－製程與品管單元九:HACCP制度介紹－七大原理單元十:GHP作業程序－衛生管理單元十一:GHP製作實例研討單元十二:GHP程序書實務製作(分組討論)單元十三:HACCP製程危害分析與管制點判定單元十四:HACCP計畫書製作案例研討單元十五:HACCP實務演練(報告)及評論

  32. HACCP訓練機構 • https://consumer.fda.gov.tw/Pages/Detail.aspx?nodeID=62&pid=357

  33. 餐飲業HACCP • 餐飲業食品安全管制系統 • 餐飲業食品安全管制系統先期輔導作業規範 • 餐飲業食品安全管制系統先期輔導作業流程 • 餐飲食品安全管制系統先期輔導證明標章樣式及用例說明 • 傳統衛生管理HACCP制度之比較 • 食品安全管制系統公告(衛署食字第0960406822號) • 食品安全管制系統條文 • 餐盒食品工廠實施「食品安全管制系統」稽查程序 http://food.doh.gov.tw/FoodNew/food/Restaurant.aspx

  34. 水產業HACCP • 執行水產食品業食品安全管制系統稽查注意事項 • 衛生機關執行水產食品業實施食品安全管制系統符合性稽查結果名單 http://food.doh.gov.tw/FoodNew/food/Restaurant.aspx

  35. 肉類加工食品業HACCP • 執行肉類加工食品業食品安全管制系統稽查注意事項 • GHP

  36. 豬血糕 • 安不安全？ • 生產步驟？ • 怎樣進行安全管制？ http://holanbest.shop.rakuten.tw/200000000374959/

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