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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.
PHÂN TÍCH MỐI NGUY KIỂM SỐT 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 điều kiện phương tiện cần thiết để đảm bảo thực phẩm an toàn khâu 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 thực phẩm không gây hại cho người tiêu dùng thực phẩm chuẩn bị, nấu nướng, / 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 tồn thực phẩm Bảo vệ người Protecting People Làm cho cơng nhân người dùng an tồn Keeping the Employees and Customers Phòng ngừa lỗi 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/ 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 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 € 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 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 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 Characterization Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Risk Assessment Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Decision tree Do control preventive measure(s) exist? Modify step, process, or product Yes No Go to Next step Is control at this step necessary for safety? No Not a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Yes Decision tree Is the step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level? No Go to next step Yes CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Decision tree Could contamination with identified hazard(s) Occur in excess of acceptable level(s) or could These increase to unacceptable level ? Yes Not a CCP No Go to next step Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Decision tree Will a subsequent step eliminate identified Hazard(s) or reduce likely occurrence To an acceptable level? Yes CCP No Not a CCP Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Establishing the HACCP plan Food safety hazards to be controlled at the CCP Control measures Critical limits Monitoring procedures Corrective actions Responsibilities and authorities Records of monitoring Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By 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 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Safety by design Validation is part of safety by design; activities include – – – – – – – Hazard anticipation Product formulation Challenge tests Storage tests Line layout Process parameters 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 Verification 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 Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By Verification 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 Things are done right The right things are done validation/verification The right results are obtained verification monitoring validation Food Safety Training Courses on International Standards & Regulations PAK/AIDCO/2002/0382/13 A project funded by European Union URS/FS/006 Implemented By ... 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. .. nhân người dùng an toàn Keeping the Employees and Customers Phòng ngừa lỗi an tồn thực phẩm Preventing Food Safety Errors Food Safety Training Courses on International Standards & Regulations... Sinh thực phẩm ll conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain ất điều kiện phương tiện cần thiết để đảm bảo thực phẩm an toàn