FDA水产品HACCP法规(2)

《FDA水产品HACCP法规(2)》由会员分享，可在线阅读，更多相关《FDA水产品HACCP法规(2)（77页珍藏版）》请在文档大全上搜索。

1、FDA水产品水产品HACCP 法规法规(fgu)- 21 CFR 123, 1240第一页，共七十七页。FDA水产品水产品HACCP 法规法规(fgu) Subpart A Definitions 定义 Good Manufacturing Practices GMP Hazard Analysis & Hazard Analysis Critical Control Point plan HACCP方案(fng n) Corrective Actions纠正措施 Verification 验证 Records 记录 Training 培训 Sanitation 卫生 SSOP Require

2、ments of Imported Products 对进口产品的要求第二页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) Subpart B - Smoked Fish 烟熏鱼第三页，共七十七页。FDA水产品水产品HACCP 法规法规(fgu) Subpart C - Raw Molluscan Shellfish 生的软体贝类第四页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) HACCP 只适用于 : 食品(shpn)平安的危害第五页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) Subpart A 适用(shyng)于所有加工者第六页，共七十七

3、页。FDA水产品水产品HACCP法规法规(fgu) 不受法规制约的设施: Fishing Vessels 捕捞船 Transportation Vehicles 运输工具 Retail Establishments, Including Restaurants 包括(boku)餐馆在内的零售设施 第七页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) Definitions: Processing 加工(ji gng) - Handling, storing, preparing, heading, eviscerating, shucking, freezing, changin

4、g form, manufacturing, preserving, packing, labeling, dockside unloading, or holding. 第八页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)Definitions: Fish 水产(shuchn) - all forms of aquatic animal life intended for human consumption; including amphibians, mollusks, and roe. 第九页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)Definitions

5、: Fishery Products 水产(shuchn)制品 - any human food product in which fish is the characterizing ingredient. 第十页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) Good Manufacturing Practices (GMPs)Ties GMPs HACCP regulations第十一页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)Includes all seven principles of HACCP 七个原如此或原理:Conducting a Haza

6、rd Analysis 危害分析Identifying Critical Control Points (CCP) 确定关键控制点Establishing Critical Limits 建立关键限值Monitoring Each CCP 监测每个CCP点Establishing Corrective Actions to be Taken When a Critical Limit Deviation Occurs 纠正措施Establishing a Record-Keeping System 记录保持系统Establishing Verification Procedures 验证(yn

7、zhng)程序 第十二页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)Conducting a hazard analysis: Are there food safety hazards associated with my product that are reasonably likely to occur? Are there preventative measures that I can apply to control these hazards? Hazards are defined as physical, microbiological and/or che

8、mical 物理物理(wl)、化学与生物危害、化学与生物危害第十三页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) Hazard must be one that is reasonably likely to occur 极可能(knng)发生的危害第十四页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) No one way to do a hazard analysis 进展危害(wihi)分析的途径很多 Be certain to use the Guide 一定要使用?指南? No hazards - No HACCP plan is necessary 没

9、有显著没有显著(xinzh)危害，就不需要危害，就不需要HACCP方案方案第十五页，共七十七页。FDA水产品水产品HACCP法规法规(fgu) The HACCP Plan Each Location Each Product HACCP方案是针对于每一个加工地点、每一种(y zhn)产品第十六页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)HACCP方案必须包括 :The Food Safety Hazard 食品平安(png n)危害The Critical Control Points of Each Hazard 每一个危害的关键控制点The Critical Limit

10、s 关键限值The Monitoring Procedures 监测程序The Required Records 要求的记录A Corrective Action 纠正措施The Verification Procedures 验证程序 第十七页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)HACCP Plan - Hazards to be considered 要考虑到的危害:Natural Toxins 天然毒素(d s)Microbiological 微生物Chemical Pesticides 化学杀虫剂 农药Drug Residues 药物兽药残留Unapproved

11、 Uses of Food and Color Additives 未经批准使用的食品添加剂和色素Physical Hazards 物理的危害Decomposition Related to Safety 与平安有关的腐败 第十八页，共七十七页。FDA水产品水产品HACCP法规法规(fgu)HACCP Plan - Critical Control Points and Critical Limits: Critical Control Points 关键(gunjin)控制点 - A point in processing where controls need to be in place