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Guidebook for the Preparation of HACCP Plans课件
Table of Contents
Introduction………………………………………………………………………………. 3
Developing a HACCP Plan..………………………………………………………….….. 3
Policy Notices………………………………….…………………………………………. 4
Preliminary Steps..………………………………………………………………………… 5
1. Assemble the HACCP team, including one person who is HACCP-trained…… 5
2. Describe the food and its method of production and distribution………………. 6
3. Develop and verify process flow diagram(s)…………………………………….6
4. Decide whether products can be grouped using the process categories………… 7
PRINCIPLE I: CONDUCT A HAZARD ANALYSIS…………………..……………….. 8
Biological Hazards………………………………………………………………… 8
Chemical Hazards…………………………………………………………………. 8
Physical Hazards…………………………………………………………………... 9
PRINCIPLE II: IDENTIFY THE CRITICAL CONTROL POINTS.…………….………. 10
PRINCIPLE III: ESTABLISH CRITICAL LIMITS FOR EACH CRITICAL
CONTROL POINT……….……………………………………………... 11
PRINCIPLE IV: ESTABLISH MONITORING PROCEDURES……………………….... 12
PRINCIPLE V: ESTABLISH CORRECTIVE ACTIONS……………………………….. 13
PRINCIPLE VI: ESTABLISH RECORDKEEPING PROCEDURES……………….…… 14
PRINCIPLE VII: ESTABLISH VERIFICATION PROCEDURES…………………….… 15
Validation………………………………………………………………………….. 15
Ongoing verification……………………………………………………………….. 15
Reassessment………………………………………………………………………. 15
ATTACHMENTS
Attachment 1 – PRODUCT DESCRIPTION……………………………………… 17
Attachment 2 – PROCESS FLOW DIAGRAM (Raw product-ground)……………18
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Guidebook
Attachment 3 – PROCESS FLOW DIAGRAM (Beef Slaughter)..….……………..19
Attachment 4 – Checklist of Questions (Hazard Analysis Process)………………..20
Attachment 5 – HAZARD IDENTIFICATION/ PREVENTIVE MEASURES..…. 24
Attachment 6 – HAZARD ANALYSIS – RAW PRODUCT, GROUND………… 25
Attachment 7 – HACCP PLAN DEVELOPMENT FORM: MONITORING
PROCEDURES AND FREQUENCY……………..………….…. 30
Attachment 8 – HACCP PLAN DEVELOPMENT FORM: CORRECTIVE
ACTIONS………………………………………………….………31
Attachment 9 – HACCP PLAN……………………………………………….…… 32
Attachment 10 – List of Some Typical Records of a HACCP System
in Operation……………………………………………..……… 33
APPENDIX A
PART 417 – HAZARD ANALYSIS AND CRITICAL CONTROL
POINT (HACCP) SYSTEMS……………………………….………. 36
APPENDIX B
References for HACCP Teams…….……….……………………………………… 45
APPENDIX C
Livestock Carcasses and Poultry Carcasses Contaminated with Visible Fecal
Material……………………………………………………………………………. 49
Contents of HACCP Plans: Critical Control Points..……………………………… 53
Contents of HACCP Plans…..…………………………………………………….. 56
Establishment Review of Product Production Records……………………………. 59
HACCP Plan Requirements and Meat and Poultry Product Processing
Categories; Policy Clarification…………………………………………………….62
Listeria Monocytogenes Contamination of Ready-to-Eat Products……………….. 65