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)

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


Vệ Sinh thực phẩm
ll conditions and measures necessary to
ensure the safety and suitability of food at
all stages of the food chain
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

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


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
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Mục Đích an toàn thực phẩm


Bảo vệ con người



Protecting People



Làm cho công nhân và người dùng được an
toàn



Keeping the Employees and Customers



Phòng 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 By


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

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


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



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






Absence of food inspection, including meat
inspection
Lack of infrastructure, such as adequate
refrigeration
Poor 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 By


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

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 thách thức (t.t)
Food safety challenges


Increase in susceptible population



Increase in travel



Changes in lifestyle and consumer demands



Bioterrorism

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Food chain

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


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


HACCP


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.

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


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

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Personnel


Supervision



Disease control



Medical examination

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Personnel


Illness and injuries



Cleanliness



Education 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 By


Infrastructure


Physical facilities



Design construction and installation



Maintenance and operation



Pest management



Water supply

Food Safety Training Courses on International Standards & Regulations

PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Sanitation and housekeeping




Cleaning
–

Factors influencing cleaning

–

Cleaning agents

Sanitizing
–

Heat sanitizing

–

Chemical sanitizing

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


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



Method 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 By


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

Food Safety Training Courses on International Standards & Regulations
PAK/AIDCO/2002/0382/13
A project funded by European Union

URS/FS/006

Implemented By


Preparing for ground; movie 01