HACCP培训课件资料.ppt

* * Re-grade – In US nonhuman or non pet food, other parts of the world ok as animal feed. You could re-grade to animal feed as long as it does not violate a regulated hazard (Chemical). * * * Verification – Frequent checks – Once a day, once a week, etc. Validation – Conducted during the initial development of the HACCP, then confirm accurate at least annually * * Electronic records acceptable Location: Current at CCP site In plant but not immediately available at CCP site: 6 Months retained on-site for immediate review Older: off-site, available within 24 hours AIB guideline: lacking other company or regulatory information or requirements AIB recommends based on experience in the industry, practices, etc., we would recommend one year or twice the shelf-life whichever is longer, however, you must comply with Corporate or regulatory regulations if available. * HACCP Records are legal documents. Single line corrections and initial – if corrected later – date and time * * * * Do both exercises, then we will discuss. * Perform verification of this deviation. What errors do you see? What improvements do you recommend? (Chabes to forms? Retraining? Changes in Procedures? Other?) * Perform verification of this deviation. What errors do you see? What improvements do you recommend? (Chabes to forms? Retraining? Changes in Procedures? Other?) * * * * * * * * * * * * * * * * * * Likelihood and severity are totally separate Egg in shell vs. pasteurized egg The likelihood for salmonella is different between the two; however, the severity of salmonella is the same Explain the use of a critical Raw material. This is an AIBI term used to help prioritize the raw materials. HACCP requires that all raw materials must be completely analyzed. Only “Critical” raw materials are required in the AIBI approach to be carried forward to the Process Hazard Analysis. They will be completely analyzed at this set. * * 9 box grid instead of this picture, include a possible negligible