Bài giảng 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) trình bày về vệ sinh thực phẩm; mục đích an toàn thực phẩm; nền tảng/cơ sở an toàn thực phẩm; bệnh từ thực phẩm.
Trang 1PHÂN TÍCH MỐI NGUY KIỂM SOÁT ĐIỂM TỚI HẠN
Hazard Analysis Critical Control
Point
CÁCH TIẾP CẬN AN TOÀN THỰC PHẨM
A Food Safety Approach
Trang 2Vệ Sinh thực phẩm
A
ll conditions and measures necessary to
ensure the safety and suitability of food at
all stages of the food chain
T
ất 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
Trang 3Vệ 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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Trang 4 Keeping the Employees and Customers
Phòng ngừa các lỗi về an toàn thực phẩm
Preventing Food Safety Errors
Trang 5Nền tảng/ cơ sở an toàn thực
phẩm
and Pillsbury in 1971.
regulatory requirement in late 80’s in USA.
Food Safety Training Courses on International Standards & Regulations
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Trang 6Bệnh từ thực phẩm - Consequences
cases of diarrhea in children each year;
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
Trang 7Foodborne illness – Economic
cost
to 9.4 billion.
2.6 billion annually.
export of fish and fish products
Food Safety Training Courses on International Standards & Regulations
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Trang 8Những quan ngại an toàn thực
phẩm
Food safety concerns
Các nước đang phát triển:
water
Trang 9Những quan ngại an toàn thực phẩm
Food safety concerns
Trang 10Những thách thức an toàn thực phẩm
Food safety challenges
Trang 11Những thách thức (t.t)
Food safety challenges
Trang 12Food chain
Trang 13Cơ chế kiểm soát
Control mechanisms
Food Safety Training Courses on International Standards & Regulations
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Trang 14HACCP
Trang 15Pre-requisite programs
environmental conditions
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union URS/FS/006 Implemented By
Trang 16Pre-requisite programs
Trang 19Infrastructure
Trang 20Sanitation and housekeeping
Trang 21Production and process control
storage, work in process and production.
food product during manufacturing operations.
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
Trang 22Product characteristics
Trang 23Process flow diagrams
work
intermediate products
products, by-products and waste
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union URS/FS/006 Implemented By
Trang 24HACCP – Preliminary steps
Trang 25Preparing for ground; movie 01
Trang 26Preparing the ground; movie 02
Trang 27HACCP principles
Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union URS/FS/006 Implemented By
Trang 28HACCP principle one
Trang 29HACCP principle two
Trang 30HACCP principle three
Trang 31HACCP principle four
Trang 32HACCP principle five
Trang 33HACCP principle six
Trang 34HACCP principle seven
Trang 35Hazard analysis
– List of all hazards that are reasonably expected to occur
– Evaluate Hazard Probabilities
– Evaluate Hazard Severities
Trang 36Risk Assessment
Trang 38Decision tree
Is the step specifically designed to eliminate or reduce
the likely occurrence of a hazard to an acceptable level?
Trang 41Establishing the HACCP plan
Trang 42Validation and verification
– Obtaining evidence that the elements of the HACCP plan are effective
– The application of methods, procedures, tests, and other
evaluations, in addition to monitoring to determine compliance with the HACCP plan
Trang 43– 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
Trang 44– the seven principles have been correctly applied
– the resulting HACCP plan is correctly and consistently
implemented
– the system delivers what is expected
Trang 45– 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
Trang 46System conformity
validation/verification