PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠNHazard Analysis Critical Control PointCÁCH TIẾP CẬN AN TOÀN THỰC PHẨMA Food Safety Approach

Hazard Analysis Critical Control Point PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN Hazard Analysis Critical Control Point CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM A Food Safety Approach Food Safety Training Cour[.]

PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN

Hazard Analysis Critical Control

Point

CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM

A Food Safety Approach

Food Safety Training Courses on International Standards & Regulations

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Vệ Sinh thực phẩm

All conditions and measures necessary to

ensure the safety and suitability of food

at all stages of the food chain

Tất 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

Vệ 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 chúng

Source: Codex Alimentarius (WHO)

Food Safety Training Courses on International Standards & Regulations

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 Keeping the Employees and Customers

 Phòng ngừa các lỗi về an toàn thực phẩm

Preventing Food Safety Errors

Nền tảng/ cơ sở an toàn thực

phẩm

 First 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 By

Bệnh từ thực phẩm - Consequences

 Contaminated 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

Foodborne illness – Economic cost

 In 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 By

Những quan ngại an toàn thực phẩm

Food safety concerns

Các nước đang phát triển:

 Inappropriate use of agricultural chemicals

 Use of untreated or partially treated waste

water

 Use of sewage or animal manure on crops

Những quan ngại an toàn thực phẩm

Food safety concerns

 Absence of food inspection, including meat

Những thách thức an toàn thực phẩm

Food safety challenges

 Changes in animal husbandry

 Changes in agronomic process

 Increase in international trade

 Changes in food and agriculture technology

Những thách thức (t.t)

Food safety challenges

 Increase in susceptible population

Food chain

Cơ chế kiểm soát

Control mechanisms

 Regulations

 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 By

 A 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.

Pre-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 By

Pre-requisite programs

 Personnel

 Infrastructure

 Sanitation and House Keeping

 Production and Process Control

 Physical facilities

 Design construction and installation

 Maintenance and operation

Sanitation and housekeeping

Production and process control

 Elimination 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 By

Product characteristics

 Product name

 Composition

 Biological, chemical and physical characteristics

 Intended shelf life and storage conditions

 Packaging

 Labeling

Process flow diagrams

 Sequence and interaction of all steps in operation

 Any outsourced processes and subcontracted

work

 Ingress points of raw materials, ingredients &

intermediate products

 Reworking and recycling steps

 Egress points for end products, intermediate

products, by-products and waste

 Accuracy 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 By

HACCP – Preliminary steps

 Assemble HACCP team

 Describe product

 Identify intended use

 Construct flow diagram

 On site confirmation of flow diagram

Preparing for ground; movie 01

Preparing the ground; movie 02

HACCP principles

 Conduct a Hazard Analysis

 Identify Critical Control Points

 Establish Critical Limits

 Establish CCP Monitoring

 Establish Corrective Actions

 Establish Verification Procedures

 Establish 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 By

HACCP principle one

HACCP principle two

HACCP principle three

HACCP principle four

HACCP principle five

HACCP principle six

HACCP principle seven

Hazard analysis

 Hazard identification

– List of all hazards that are reasonably expected to occur

 Hazard assessment

– Evaluate Hazard Probabilities

– Evaluate Hazard Severities

Risk Assessment

Decision tree

Is the step specifically designed to eliminate or reduce

the likely occurrence of a hazard to an acceptable level?

CCP

Decision tree

Could contamination with identified hazard(s)

Occur in excess of acceptable level(s) or could

These increase to unacceptable level ?

Decision tree

Will a subsequent step eliminate identified

Hazard(s) or reduce likely occurrence

To an acceptable level?

Establishing the HACCP plan

 Food safety hazards to be controlled at the CCP

Validation and verification

 Validation

– Obtaining evidence that the elements of the HACCP plan are effective

 Verification

– The application of methods, procedures, tests, and other

evaluations, in addition to monitoring to determine compliance with the HACCP plan

– Cleaning 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 By

 Checking system conformity:

– the seven principles have been correctly applied

– the resulting HACCP plan is correctly and consistently

implemented

 Effectiveness confirmation:

– the system delivers what is expected

 Activities include:

– Review of HACCP system and records

– Review of consumer complaints

– End-product testing

– Review 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 By

System conformity

 Things are done verification

 Things are done right monitoring

 The right things are done validation/verification

 The right results are obtained validation