2006 GUIDE TO HACCP IMPLEMENTATION
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2006
GUIDE TO HACCP IMPLEMENTATION
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ADP GUIDE TO HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
PRINCIPLES
FOR THE FRUIT AND VEGETABLE INDUSTRY IN MOLDOVA
Author: Andrei Cumpanici, PhD, Food safety specialist, USAID/ADP.
The electronic version of this Guide may be accessed on web: http://export.acsa.md This publication was developed and printed with financial support of the U.S. Agency for International Development (USAID) within the Agribusiness Development Program, implemented by CNFA. The opinions expressed herein are those of the author and do not necessarily reflect the views of the U.S. Agency for International Development.
© 2006
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ADP GUIDE TO HACCP IMPLEMENTATION
INDEX
FOREWORD DEFINITIONS 1.0 Introduction .........................................................................................................7 2.0 The Seven Principles of HACCP ........................................................................9 3.0 Developing a HACCP Plan................................................................................10 4.0 Step 1 – Assemble a HACCP team ..................................................................11 5.0 Step 2 – Description of the Product.................................................................12 6.0 Step 3 – Identify Intended Use .........................................................................12 7.0 Step 4 – Construct a Flow Diagram .................................................................13 8.0 Step 5 – On-site Confirmation of the Flow Diagram.......................................14 9.0 Step 6 – Conduct a Hazard Analyses (HACCP Principle 1) ...........................15
a. Hazard Identification ..............................................................................15 i. Biological Hazards .................................................................................15 ii. Chemical Hazards...................................................................................16 iii. Physical Hazards ....................................................................................16 b. Hazard Analyses.....................................................................................17
10.0 Step 7 – Determine Critical Control Points (HACCP Principle 2) ..................18 11.0 Step 8 – Establish Critical Limits (HACCP Principle 3)..................................19 12.0 Step 9 – Establish Monitoring Procedures (HACCP Principle 4) ..................19 13.0 Step 10 – Establish Corrective Actions (HACCP Principle 5)........................20 14.0 Step 11 – Establish Verification Procedures (HACCP Principle 6) ...............21 15.0 Step 12 – Establish Documentation and Record Keeping (HACCP
Principle 7).........................................................................................................23 Records Record 1/01 – References for HACCP Teams Approved in the Company Record 2/01 – Product Description and Intended Use Record 4/01 – Process Flow Diagram (Storage Fresh Apples) Record 5/01 – On-Site Confirmation of the Flow Diagram Record 6/01 – Hazard Identification and Preventive Measures Record 6/02 – Hazard Analysis Record 7/01 – Determine Critical Control Points Record 8/01 – Monitoring Critical Control Points, Corrective Actions, Verification,
Record keeping General Information General information 6/03 - List of Questions for Hazard Analysis General information 6/04 - Food Safety Hazards Associated with Fresh Produce
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FOREWORD This Guide has been developed according to HACCP (Hazard Assessment and Critical Control Point) principles, in accordance with basic Codex Alimentarius Standards and Guides, and basic European Guidance documents on the hygiene of foodstuffs. The Guide is intended to be used by Fruit and Vegetable handlers and processors, including farmer and exporter packhouses, and processors such as canneries, freezing and drying companies. The Guidelines are just that. Any company wishing to install a HACCP system will need to tailor the plan to suit their own specific circumstances of production. With HACCP based Food Safety Certification now a mandatory requirement for food processors wishing to export to the European Union, the ADP Project, funded by USAID, will be pleased to assist any fruit and vegetable processors in implementing a customized HACCP system.
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DEFINITIONS Control (noun): The state wherein correct procedures are being followed and criteria are being met. Control (verb): To take all necessary actions to ensure and maintain compliance with criteria established in the HACCP plan. Control measure: Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Corrective action: Any action to be taken when the results of monitoring at the CCP indicate a loss of control. Critical Control Point (CCP): A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Critical limit: A criterion which separates acceptability from unacceptability. Deviation: Failure to meet a critical limit. Flow diagram: A systematic representation of the sequence of steps or operations used in the production or manufacture of a particular food item. HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety in the segment of the food chain under consideration. Hazard: A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. Hazard analysis: The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan. Monitor: The act of conducting a planned sequence of observations or measurements of control parameters to assess whether a CCP is under control. Step: A point, procedure, operation or stage in the food chain including raw materials, from primary production to final consumption. 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. Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter.
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Contaminant - any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability. Contamination - the introduction or occurrence of a contaminant in food or food environment. Disinfection - the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or suitability. Establishment - any building or area in which food is handled and the surroundings under the control of the same management Food hygiene - all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain Food handler - any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements Food safety - assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food suitability - assurance that food is acceptable for human consumption according to its intended use. Primary production - those steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing.
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HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) 1.0 Introduction Hazard Analysis and Critical Control Point (HACCP) is a science based and systematic system used to identify:
• Specific hazards to food safety, • Measures for the control of hazards to ensure the safety of food.
HACCP principles are used as a tool to assess hazards and establish control-systems that focus on preventing the production of unsafe food, rather than relying on end-product testing. The system can be applied throughout the food chain from primary production to final consumption and implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits, such as:
• Promoting international trade by increasing confidence in food safety. • Aiding inspection by regulatory authorities
The successful application of HACCP requires the full commitment and involvement of both executive-level management and the total work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, (when appropriate), expertise in agronomy, veterinary hygiene, fruit and vegetable production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering. The intent of HACCP is to focus control at critical control points (CCP’s). HACCP should be:
• applied to each specific production procedure separately. • flexible where appropriate • taking into account the nature and the size of the implementing
company/organization. • capable of accommodating change, such as advances in equipment design,
processing procedures or technological developments. • reviewed, and necessary changes made when any modification is made in
the product, process, or any step.
During hazard identification, evaluation, and subsequent operations in designing and applying HACCP, consideration must be given to the impact of raw materials, ingredients, food manufacturing practices, role of manufacturing processes to control hazards, likely end-use of the product, categories of consumers of concern, and epidemiological evidence relative to food safety.
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HACCP systems must be built upon a firm foundation of existing compliance with Good Manufacturing Practices (GMPs), acceptable Sanitation Standard Operating Procedures (SSOPs) and appropriate industry practices. GMPs are the minimum sanitary and processing requirements necessary to ensure the production of wholesome food. The areas addressed through GMPs are good hygiene practices, personal hygiene, buildings and facilities, equipment and utensils, and production and process controls. SSOPs (Sanitation Standard Operating Procedures) are part of documented GMPs for hygiene and sanitation, required to meet regulatory requirements for food control. The written SSOP plan should explain the sanitation concerns, controls, in-plant procedures and monitoring requirements. They are also required to monitor these conditions and practices, correct unsanitary conditions and practices in a timely manner, and maintain sanitation control records. The SSOP should address at least the following conditions and practices: safety of water and ice, condition and cleanliness of food contact surfaces, prevention of cross contamination from unsanitary objects to food, maintenance of facilities for personal hygiene, protection of food and food contact surfaces from adulteration, proper labeling, storage and use of toxic compounds, control of employee health conditions, exclusion of pests. Without the application of GMP and SSOP principles, an effective HACCP program cannot be conducted.
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2.0 The Seven Principles of HACCP HACCP systems are designed to identify and control food safety hazards associated with food from the time a company receives raw material, through processing to distribution to the consumer. HACCP systems are based on the following seven principles:
Principle 1:
Conduct hazard analyses
Principle 2:
Determine critical control points
Principle 3:
Establish critical limits
Principle 4:
Establish monitoring procedures
Principle 5:
Establish corrective actions
Principle 6:
Establish verification procedures
Principle 7:
Establish documentation and record keeping
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3.0 Developing a HACCP Plan In order to develop a HACCP system, the seven HACCP principles are applied in twelve steps:
Step 6:
Conduct hazard analyses. Principle 1
Step 7:
Determine critical control points. Principle 2
Step 8:
Establish critical limits. Principle 3
Step 9:
Establish monitoring procedures. Principle 4
Step 10:
Establish corrective actions. Principle 5
Step 11:
Establish verification procedures. Principle 6
Step12: Establish documentation and record keeping. Principle 7
Step 1:
Assemble the HACCP team
Step 2:
Describe the Food and its Method of Production and Distribution
Step 3:
Decides where the Products can be grouped using the process categories
Step 4:
Develop the process flow-diagram(s)
Step 5:
On site confirmation of flow-diagram(s)
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4.0 Step 1 – Assemble a HACCP team A company wishing to implement a HACCP system should ensure that the appropriate product specific knowledge and expertise is available for the development of an effective HACCP plan.
The company should also understand that the implementation of a HACCP system requires a whole-company, team approach. It is not possible for one person alone to implement such a system. The HACCP team should be multidisciplinary, and include a motivated executive-level management member, capable of ensuring the necessary funding and overall company determination to ensure successful HACCP implementation. The HACCP team will also require a Team Leader. It may be possible that within an organization, a well-trained individual, with access to HACCP literature and HACCP guidance (including sector-specific HACCP guides), will be able to lead the HACCP implementation team. However, in the absence of a suitably informed and capable in-house individual, a HACCP implementation consultant should be employed, whose role will be to:
• train a HACCP team leader; • train the HACCP team; • guide the design and implementation of a
HACCP system. The team should include experts covering all specific knowledge appropriate to the product under consideration, its production/ manufacture, storage, distribution, and its consumption and associated potential hazards. The team may include multidisciplinary specialists:
• who understand the biological, chemical or physical hazards connected with a particular product group;
• who have responsibility for, or are closely involved with, the technical process of producing/manufacturing the product under study,
• who have a working knowledge of the hygiene and operation of the process plant and equipment,
• any other person with specialist knowledge of microbiology, hygiene or food technology.
One person may fulfill several of these roles, provided all relevant information is available to the team, and is used to ensure that the system developed is reliable. Optimally, a multidisciplinary team will be assembled on-site. However, where the required expertise is not available on site, the team should be assisted by specialists who will help it solve difficulties, including assessment and control of critical points. Sources of expertise will include: trade and industry associations, independent experts and regulatory authorities.
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The scope of the HACCP plan should be identified. The scope should describe which segment of the food chain is involved and which process of the business and the general classes of hazards are to be addressed (biological, chemical and physical).
5.0 Step 2 – Description of the Product A full description of the product should be drawn up, including relevant safety information such as:
• composition (e.g. raw materials, ingredients, additives, etc.); • physical/chemical structure (including Aw, pH, etc; • processing (e.g. heating, freezing, drying, etc. and to what extent), • any microbiological or chemical criteria applicable including microbial /static
treatments (cooling, freezing, brining, heat-treatment, etc; • packaging (e.g. carton, hermetic/canning, vacuum, modified atmosphere • storage and distribution conditions, methods of distribution; • required shelf life (e.g. “use by date” or “best before date”); • instructions for use.
Within businesses with multiple products, it may be effective to group products with similar characteristics or processing steps, for the purpose of development of the HACCP plan. Suggested records include description of the product and identify intended (e.g. Record 2/01). These records may be adapted for individual company use. 6.0 Step 3 – Identify Intended Use The HACCP team should also define the normal or expected use of the product by the customer, and the consumer target groups for which the product is intended. In specific cases, the suitability of the product for particular groups of consumers, such as institutional caterers, travelers, etc. and for vulnerable groups of the population, including babies, may have to be considered. Suggested records include description of the product and intended end-consumers. (e.g. Record 2/01).These records may be adapted for individual company use.
Describe the normal expected use of the food
Who are the customers?
Who might mis-use or abuse the product?
Ensure Clear instructions are on the label
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7.0 Step 4 – Construct a Flow Diagram A product flow diagram should be constructed by the HACCP team. The flow diagram should cover all steps in the operation for a specific product. The same flow diagram may be used for a number of products that are manufactured using similar processing steps. When applying HACCP to a given operation, consideration should be given to steps preceding and following the specified operation. The diagram shows a flow of steps that may occur during storage and packing of fresh produce and the inputs for each step that could introduce a food safety hazard. Whatever the format chosen all steps involved in the process, should be studied in sequence and presented in a detailed flow diagram together with relevant technical data. Steps in the process may include receiving the raw materials, preparation, processing, packaging, storage and distribution, and placing the end product on the market; delays during or between steps should also be recorded. Types of technical data may include but are not limited to:
• plan of working premises and ancillary premises; • equipment layout and characteristics; • sequence of all process steps (including the incorporation of raw materials; • ingredients or additives and delays during or between steps); • technical parameters of operations (in particular time and temperature,
including delays); • flow of products (including potential cross-contamination); • segregation of clean and dirty areas (or high/low risk areas).
Receive potable water
Pumping potable water
Receive containers
Storage containers
Receive raw material
Pre-cooling raw material
Receive packaging material
Storage packaging material
Washing containers Storage raw material
Washing raw material
Grading and packing raw material
Harvest process
Dispatch raw material
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The following GMP/SSOP requirements are prerequisites and can be integrated in the HACCP system:
• cleaning and disinfection procedures; • hygienic environment of the establishment; • personnel routes and hygiene practices; • product storage and distribution conditions.
Suggested records (e.g. Record 4/01). These records may be adapted for individual company use, and depend on the type of products, technologies, and processes employed. 8.0 Step 5 – On-site Confirmation of the Flow Diagram Steps must be taken to confirm the processing operation against the flow diagram during all stages and hours of operation, and the flow diagram amended where appropriate. The confirmation of the flow diagram should be performed by a person or persons with sufficient knowledge of the processing operation, and/or the multi-disciplinary team as appropriate. Any observed deviation must result in an amendment of the original flow diagram to make it accurate. CASĂ DE AMBALARE Suggested records (e.g. Record 5/01).These records may be adapted for individual company use.
Lavoare, intrarile şi ieşirele
pentru angajaţi
Vestiare
Laboratorul de control a
calitatii
Depozit pentru păstrarea
ambalajului
Curăţarea, spălarea, uscarea, sortarea,
calibrarea, ambalarea
Recepţia şi inspecţia
Depozitarea
lăzilor
Păstrarea materialelor
pentru
tratarea
sanitară
Pre-răcirea, păstrarea la rece şi livrarea.
Livrarea produselor
Legendă: Fluxul produsului
Ambalaj produs finit
Mişcarea personalului
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9.0 Step 6 – Conduct a Hazard Analyses (HACCP Principle 1)
The first principle of HACCP is to conduct a hazard analysis. Before beginning the process, the HACCP team should review the definitions of food safety hazard. Hazards are usually grouped into three categories: Biological, Chemical, and Physical. A useful approach to hazard analysis it to divide the analysis into two activities - hazard identification and hazard analyses.
a. Hazard Identification
This first step in identifying hazards which might be associated with a production process might be considered a “brainstorming” session.
The HACCP team should use the flow diagram and product description, which was created in the preliminary steps, and systematically think about what could occur at each step in the process. Record 6/01 should be used in conjunction with the checklist 6/03 and 6/04. Records 6/03 is a checklist of questions which might help the team to be as thorough as possible in considering the hazards which might be associated with process.
Hazard identification should result in a list of potential hazards at each operation’s step (use the HACCP plan flow diagram) in the process from the receipt of raw materials to the release of the finished product. During hazard identification, the team need not be confined by the hazard’s likelihood of occurrence or its potential for causing disease. All potentially significant hazards must be considered. To assist in this, the following list of hazards will be valuable.
i. Biological Hazards Biological hazards are living organisms that can make food unsafe to eat. Biological hazards may be bacterial, parasitical, or viral. Identifying the biological hazards to which your production processes might be subjected is clearly a difficult and important task - one that requires all the expertise that your HACCP team can bring to it. Indeed, outside expertise may be recommended for this process. Currently, there is a great deal of emphasis on microbial hazards associated with fresh fruit and vegetable products. Some of the major pathogens that may be associated with fresh fruit and vegetable products are: Pathogenic bacteria
Riscuri bacteriene şi virale
Cl. botulinum A,B,E şi F Shigella dysenteriae Salmonella typhi, Salmonella paratyphi A, B Virusul hepatitei A Virusul hepatitei E Brucella abortis Brucella suis Vibrio cholerae O1 Vibrio vulniicus
Listeria monocytogenes Salmonella sp. Shigella Shigella sp., Escherichia coli enterovirulentă Streptococcus pyogenes Rotavirusul Grupul virusurilor Norwalk Entamoeba histolyitica Diphyllobothrium latum
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associated with fruits and vegetables include: Salmonella, Shigella,· Escherichia coli (pathogenic),· Campylobacter species,· Yersinia enterocolitica,· Listeria Monocytogenes,· Staphylococcus aureus, Clostridium species, Bacillus cereus,· Vibrio species.
A large number of bacterial pathogens have been implicated in foodborne outbreaks associated with the consumption of fresh fruits and vegetables. ii. Chemical Hazards Chemical hazards may be the result of something naturally occurring in foods or added during the processing of foods. Harmful chemicals have been associated with both acute cases of food borne illness and chronic illness.
Naturally occurring chemical hazards are those that are natural constituents of foods (e.g. apple, nuts) and not the result of environmental, industrial, or other contamination. They include Patulin,and Aflatoxin. Added chemical hazards are those which are intentionally or sometimes unintentionally added to food during the growing, harvesting, storage, processing, packaging, or distribution phases of production. This group of chemical hazards is very broad and might include components of animal feed or drinking water, pesticides, food ingredients themselves, or chemicals used in the processing establishment such as lubricants, cleaners, paints, and coatings.
iii. Physical Hazards
A physical hazard is a physical component of a food that is unexpected and may cause illness or injury to the person consuming the food. Foreign materials such as glass, metal, or plastic are familiar physical hazards in fresh fruit and vegetable growing products, usually found because a process or a piece of equipment has not been properly controlled while the food was being produced.
Riscuri parazitologice
Protozoare Nematode
Giardia lamblia Entamoeba histolytica Cryptosporidium pravum Toxoplasma gondii Naegleria sp. Acantamoeba sp.
Ascaris lumbricoides Trichuris trichiura Trichinella spiralis Enterobius vermicularis Anisakis sp. Pseudoterranova sp.
Cestode Trematode
Taenia saginata Taenia solium Diphyllobothrium latum
Fascicola hepatitică Fascicola gigantica
Substanţe chimice naturale
Substanţe chimice adăugate
Micotoxine (ex. Aflatoxine) Scombrotoxina (histamina) Ciguatoxina Toxine de ciuperci Toxine de crustacei (paralitică, diareică, neurotoxică, amnezică) Alcoloizi pirolizidinici Fitohemaglutinine Fenoli policloruraţi
Substanţe chimice agricole:
Substanţe interzise:
Aditivi alimentari:
Produse de uz fitosanitar, fertilizanţi, fungicide, insecticide, antibiotice, hormoni de creştere
Metale toxice şi combinaţii ale acestora Cu, Pb, Zn, As, Hg, Cianuri
Direct – conservanţi, potenţatori de aromă, aditivi nutriţionali, coloranţi Indirect – substanţe provenite de la utilaje: lubrifianţi, agenţi de curăţare şi dezinfecţie, substanţe de acoperire, vopsele.
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There are a number of situations that can contribute to physical hazards in foods; they include: • Contaminated raw materials; • Poorly designed or poorly
maintained facilities and equipment; • Contaminated packaging materials; • Inattention to details by employees
with key responsibilities.
b. Hazard Analyses
The second step in performing a hazard analysis is to identify preventive measures that could be used to control each hazard. Preventive measures are the physical, chemical, or other means that can be used to control a food safety hazard. Record 6/02 is a record form which you can use to go through your process systematically, identify the hazards which might occur at each step in the process and the preventive measures which might be used to prevent, eliminate, or reduce each hazard to an acceptable level. Consider and describe what control measures exist, if any, which can be applied for each hazard. Control measures are those actions and activities that can be used to
prevent hazards, eliminate them or reduce their impact or occurrence to acceptable levels. More than one control measure may be required to control an identified hazard and more than one hazard may be controlled by one control measure e.g. pasteurization or controlled heat treatment may provide sufficient assurance of reduction of the level of both Salmonella and Listeria. Control measures need to be supported by detailed procedures and specifications to ensure
their effective implementation. Examples of procedures/specifications may include : detailed cleaning schedules, precise heat treatment specifications, maximum concentrations of preservatives etc. These should be in compliance with the applicable hygiene regulations in Moldova, or standards required by clients, (when the product will be exported) based upon which is the higher standard. Deliberations of the HACCP team during the hazard analysis must be documented. A useful way for documenting decisions during the hazard analysis is to use a hazard analysis worksheet. There are several formats available for a hazard analysis worksheet. Essentially all of them include processing/ingredient steps, identification of
Surse Riscuri fizice
Ambalaje din sticlă, corpuri de iluminat, ustensile, ecrane ale aparatelor de măsurat
Sticlă
Terenuri, palete, cutii, clădiri
Aşchii de lemn
Terenuri, clădiri
Pietre
Aşchii metalice Insecte
Oase
Plastic
Utilaje tehnologice, terenuri, cabluri electrice Terenuri, mediul de lucru
Terenuri, prelucrarea neglijentă
Terenuri, ambalaje, palete
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potential hazards, evaluation of the significance of the hazard, a justification for the decision, and proposed control measures, suggested records e.g. Record 6/02. 10.0 Step 7 – Determine Critical Control Points (HACCP Principle 2) The second HACCP principle is to identify the critical control points (CCPs) in the process. A CCP is a point, step, or procedure in a food process at which control can be applied and, as a result a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. So far, in developing the HACCP plan, the HACCP team should have identified biological, chemical, and physical hazards in the raw materials and the ingredients used, as well as in the steps of the process. For each food safety hazard reasonably likely to occur, a preventive measure must be identified. The next step is to find the point or points in the process where these preventive measures should be applied. The identification of a critical point for the control of a hazard requires a logical approach. Such an approach can be facilitated by the use of a decision tree (other methods can be used by the team, according to their knowledge and experience). Example of Decision Tree to Identify CCPs
(*) Proceed to the next identified hazard in the described processes. (**) Acceptable and unacceptable levels need to be defined within the overall
objectives in identifying the CCPs of HACCP.
Is control at this step required for
safety?
Modify Stem Process or Product
Q1. Do control preventive measure(s) exist
Yes
No
No
Yes
No
Yes
CCP
No Stop* Not a CCP
Yes No
CCP
Not a CCP
Q2. Is this step specifically designed to eliminate or reduce the likely occurrence of a hazard to an acceptable level?**
Q3. Could contamination with identified hazards occur in excess of acceptable level(s), or could these increase to unacceptable levels?
Q4. Will a subsequent step eliminate identified hazard(s) or reduce likely occurrence to an acceptable level?
Not a CCP
Not a CCP
Critical Control Points (CCP)
Yes
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For the application of the decision tree, each process step identified in the flow diagram should be considered in sequence. At each step, the decision tree must be applied to each hazard that may be reasonably expected to occur or be introduced and each control measure identified. Application of the decision tree should be flexible, and consideration given to the whole manufacturing process in order to avoid, whenever possible, unnecessary critical points. An example of a decision tree record is shown in Record 7/01, but may not be applicable to all situations. Training in the application of the decision tree is recommended. (eg Record 7/01). 11.0 Step 8 – Establish Critical Limits (HACCP Principle 3) Each control measure associated with a critical control point should give rise to the specification of critical limits. Critical limits:
• correspond to the extreme values acceptable with regard to product safety. • separate acceptability from unacceptability; • are set for observable or measurable parameters which can demonstrate
that the critical point is under control; • should be based on substantiated evidence that the chosen values will
result in process control. Examples of parameters include temperature, time, pH, moisture content, additive, preservative or salt level, sensory parameters such as visual appearance or texture, etc. In some cases, to reduce the risk of exceeding a critical limit due to process variations, it may be necessary to specify more stringent levels (i.e. target levels) to ensure that critical limits are observed. Critical limits may be derived from a variety of sources. When not taken from regulatory standards or from guides of good hygiene practices, the team should ascertain their validity relative to the control of identified hazards at CCP’s, and include them in the relevant monitoring e.g. Record 8/01. 12.0 Step 9 – Establish Monitoring Procedures (HACCP Principle 4) An essential part of a HACCP system is a program of observations or measurements performed at each critical point to ensure compliance with specified critical limits. Observations or measurements must be able to detect loss of control at critical points and provide information in time for corrective action to be taken. Where possible, process adjustments should be made when monitoring results indicate a trend towards loss of control at a CCP. The adjustments should be taken before a deviation occurs. Data derived from monitoring must be evaluated by a designated person with knowledge and authority to carry out corrective actions when indicated. Observations or measurements can be made continuously or intermittently. When observations or measurements are not continuous, it is necessary to establish a frequency of observations or measurements which provides reliable information.
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In summary, for each CCP, the monitoring program should:
• describe the methods of monitoring; • the frequency of observations or measurements; • the recording procedure; • who is to perform monitoring and checking; • when monitoring and checking is performed; • how monitoring and checking is performed; • parameters for hazards; • corrective actions if trends indicate a loss of control.
Records associated with monitoring CCP’s must be signed by the person(s) doing the monitoring and when records are verified by a responsible reviewing official(s) of the company. Sample Record 8/01. 13.0 Step 10 – Establish Corrective Actions (HACCP Principle 5) For each critical control point corrective actions have to be planned in advance by the HACCP team, so that they can be taken without hesitation when monitoring indicates a deviation from the critical limit. Such corrective action should include:
• proper identification of the person(s) responsible for the implementation of the corrective action,
• description of means and action required to correct the observed deviation, • action to be taken with regard to products that have been manufactured
during the period when the process was out of control, • written record of measures taken indicating all relevant information (for
example: date, time, type of action, actor and subsequent verification check).
Take action appropriate to the magnitude of problem
Documented steps for corrective action:
Documented steps for preventive action:
• Identify nonconformities/ unsafe products • Investigate and record root cause of problems
• Evaluate need to ensure nonconformities do not recur
• Determine and implement corrective action • Record results • Follow up to ensure corrective action is effective
• Determine necessary preventive action steps appropriate to the impact of potential problems
• Implement preventive action • Record results • Review & follow-up to ensure it is effective
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Monitoring (checking equipment, checking the person handling the food, checking the efficacy of previous corrective measures, etc.) may indicate that preventive measures need to be put in place, if corrective actions for the same procedure have to be implemented repeatedly.
14.0 Step 11 – Establish Verification Procedures (HACCP Principle 6) The HACCP team should specify the methods and procedures to be used for determining if the HACCP is working correctly. Methods for verification may include random sampling and analysis, reinforced by analysis or tests at selected critical points, intensified analysis of intermediate or final products, surveys on actual condition during storage, distribution and sale, and on actual use of the product. The frequency of verification should be sufficient to confirm that HACCP is working effectively. The frequency of verification shall depend on the characteristics of the business (output, number of employees, nature of the food handled), the monitoring frequency, the accuracies of the employees, the number of deviations detected over time and the hazards involved. Verification procedures include:
• audits of HACCP and its records; • inspection of operations; • confirmation that CCP’s are kept under control; • validation of critical limits; • review of deviations and product dispositions; corrective actions taken with
regard to the product.
The frequency of verification will greatly influence the amount of recheck or recall required should a deviation exceeding the critical limits be detected. Verification shall comprise all of the following elements, but not necessarily all at the same time:
• Check on the correctness of the records and analysis of deviations; • Check on the person monitoring processing, storage and/or transport
activities; • Physical check on the process being monitored; • Calibration of instruments used for monitoring.
Verification should be carried out by someone other than the person who is responsible for performing the monitoring and corrective actions. Where certain verification activities cannot be performed in house, verification should be performed on behalf of the business by external experts or qualified third parties.
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Where possible, validation activities should include actions to confirm the efficacy of all elements of the HACCP plan. In case of change, it is necessary to review the system, to ensure that it is (or will be) still valid. Examples of change include:
• change in raw material or in product, processing conditions (factory layout and environment, process equipment, cleaning and disinfection program);
• change in packaging, storage or distribution conditions; • change in consumer use; • receipt of any information on a new hazard associated with the product.
Where necessary, such a review must result in the amendment of written procedures. The changes should be fully incorporated into the documentation and recordkeeping system, in order to ensure that accurate up-to-date information is available. The HACCP team needs to decide on what procedures the plant will perform to verify that the HACCP system is working effectively and how often these actions will be performed. Verification uses methods, procedures, or tests in addition to those used in monitoring to see whether the HACCP system is in compliance with the HACCP plan or whether the HACCP plan needs modification. There are three types of verification. Validation is the initial phase in which the plan is tested and reviewed. The choices made while working through the preliminary steps and HACCP principles must be
repeatedly tested and shown to prevent or control identified hazards in the “real world”. In this phase, microbial or residue testing can be used effectively to verify that the process is under control and is producing acceptable products. Such testing provides clear evidence that the techniques and methods adopted by the plant to control hazards are not just effective in theory but will work in this specific plant. Ongoing verification ensures that the HACCP plan is working effectively on a day-to-day basis. This type of verification includes such tasks as calibrating monitoring instruments, observing monitoring activities and corrective
actions, and reviewing HACCP records to see that they are being made and kept according to the plan.
Reassessment is an overall review of the plan that must be performed at least annually, or whenever any changes occur, that could affect the hazard analysis or alter the HACCP plan. Reassessment is similar to validation in that it considers whether the plan is adequate in general rather than focusing on the plan's daily operations. It is also similar to validation in that it must be done by a HACCP-trained person.
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15.0 Step 12 – Establish Documentation and Record Keeping (HACCP Principle 7)
Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP procedures should be documented. Documentation and record keeping should be appropriate to the nature and size of the operation and sufficient to assist the business to verify that the HACCP controls are in place and being maintained. Documents and records should be kept for a sufficient time to allow the competent authority to audit the HACCP system. Documents should be signed by a responsible reviewing official of the company. Expertly developed HACCP guidance materials (e.g. sector-specific HACCP guides) may be utilized as part of the documentation, provided that those materials reflect the specific food operations of the business. Documentation examples include:
• Hazard analysis; • CCP determination; • Critical limit determination. Record examples are: • CCP monitoring activities; • Deviations and associated corrective actions; • Verification activities; • Modifications to the HACCP system.
Records in romanian
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Înregistrare 1/01
Desemnarea Echipei HACCP Privind Implementarea Sistemului
Siguranţei Alimentului
ÎN CONFORMITATE CU RECOMMENDED INTERNATIONAL CODE OF PRACTICE GENERAL PRINCIPLES OF FOOD HYGIENE CAC/RCP 1-1969, REV. 4-2003
Pentru implementarea Sistemului Siguranţei Alimentului cu succes în cadrul organizaţiei „ABC” şi de înţeles adecvat procesele de producere şi de determinat toate pericolelor asociate produselor din domeniul de acreditare se desemnează Şeful Echipei HACCP „numele funcţia” şi Echipa HACCP în următoarea componenţă:
Funcţia în cadrul companiei Numele Prenumele
Specialist în Siguranţa Alimentului
Specialist în Asigurare şi Controlul Calităţii
Tehnologi
Microbiologi
Specialist în probleme de producţie / proces
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Înregistrare 2/01
Descrierea şi Destinaţia Produsului
Denumirea produsului
Descrierea deplină a produsului, componenţa, parametrii structurii de producere
Tipul de ambalaj
Condiţii de păstrare
Unde se va comercializa produsul
Metoda de utilizare
Valabilitatea produsului (temperatură, umiditate)
Instrucţiune pe etichetă
Grupul de consumatori
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Înregistrare 4/01 4. Elaborarea Diagramelor Proceselor de Producere
4. DIAGRAMA PROCESULUI DE PĂSTRARE A MERELOR PROASPETE SOIURI TÎRZII DE MATURARE
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Înregistrare 5/01
Verificarea Diagramei Proceselor de Producere pe Teren
1. Scopul: Verificarea diagramelor proceselor de producere pe teren Echipa HACCP a verificat Diagramele Procesului de Producere, cu scopul determinării corectitudinii şi controlului includerii a tuturor proceselor tehnologice de producere a produselor din domeniul de certificare.
2. Rezultatul activităţii În rezultatul activităţilor de verificare Echipa HACCP a decis de aprobat Diagramele de producere: De exemplu, Diagrama procesului de păstrare a merelor proaspete de soiuri târzii de maturitate conform Înregistrare 5.01.
Echipa HACCP:
Funcţia deţinută
Numele şi prenumele
Semnătura
Specialist în Siguranţa Alimentului
Tehnolog
Şeful de laborator
Microbiolog
Mecanic
Şeful de producere
Şeful de asigurarea calităţii
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Înregistrare 6/01
Identificarea Pericolelor şi Acţiunilor Preventive
Nr. crt.
Etapele procesului / ingredientul Pericole identificate Descrierea pericolului Acţiuni preventive
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
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Înregistrare 6.02
Analiza Riscurilor
Etapele procesului / ingredientul
Identificaţi riscurile potenţiale care pot apărea, care se pot agrava sau sunt
controlate la etapa dată
Sunt aceste pericole potenţiale
semnificative pentru siguranţa produselor
(Da/Nu)
Justificaţi decizia pentru
coloana precedentă
Ce măsuri pot fi aplicate pentru
controlul riscurilor semnificative?
Este etapa dată PCC? (Da/Nu)
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Înregistrare 7/01
Determinarea Punctelor Critice de Control
Etapele procesului / Ingredientul
Riscurile / (biologice, chimice, fizice)
ÎNTREBAREA I Există modalităţi de prevenire a riscurilor identificate? Dacă DA continuăm analiza. Dacă NU este necesar pentru inocuitate controlul în această perioadă? Dacă Da modificaţi etapa, procesului sau a produsului Dacă NU etapa nu este PCC şi treceţi la analiza următoarei etape. ÎNTREBAREA II.
ÎNTREBAREA II Este etapa respectivă prevăzută special pentru eliminarea riscului sau reducerea probabilităţii de apariţie a acestuia până la un nivel acceptabil? Dacă DA este PCC şi treceţi la analiza următoarei etape Dacă NU continuăm analiza. ÎNTREBAREA III
ÎNTREBAREA III Este posibilă să intervină o contaminare excesivă cu riscurile identificate, care să depăşească nivelul admis? Dacă NU PCC lipseşte şi treceţi la analiza următoarei etape. Dacă DA, continuăm analiza. ÎNTREBAREA IV
ÎNTREBAREA IV Exisă o etapă ulterioară în care riscul să fie eliminat sau să fie redusă probabilitatea de apariţie a acestuia până la un nivel acceptabil? Dacă DA nu este PCC şi treceţi la analiza următoarei etape. Dacă NU este PCC şi treceţi la analiza următoarei etape
PCC
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Înregistrare 8/01
Monitorizarea Punctelor Critice de Control, Acţiuni Corective, Verificarea, Înregistrări
Monitorizarea Nr. crt. Etapele
procesului / PCC
Pericole Limitele Critice Ce Cum Frecvenţa Cine
Acţiuni corective
Verificarea Înregistrări
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Informaţii Generale
Informaţii Generale 6/03
Lista de Întrebări Privind Analiza Riscurilor Analiza riscurilor constă în punerea o serie de întrebări pentru fiecare etapă a procesului de producere conform diagramei procesului de producţie. Analiza riscurilor conţine întrebări din diferite arii sau domenii care ar putea influenţa siguranţa alimentului.
1. Ingrediente
Produsele alimentare şi/sau ingredientele din care sun produse pot conţin pericole biologice (de exemplu, Salmonella, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus), pericole chimice (de exemplu, aflatoxin sau reziduuri de produse de uz fitosanitar ) sau pericole fizice (pietricele, cioburi de sticlă, sâmburi, sau aşchii de metal)? 2. Parametrii intrinseci a produsului alimentar
• Caracteristicile fizico-chimice şi compoziţia produsului alimentar (de exemplu, pH,
tipul acizilor organici prezenţi, fermentarea hidraţilor de carbon, activitatea apei, conservanţi) pe parcursul procesării şi după proces pot cauza sau preveni pericolului?
• Care sunt parametrii intrinseci a produsului alimentar care trebuie controlaţi în scopul asigurării inofensivităţii alimentului?
• Produsul alimentar permite supravieţuirea sau multiplicarea microorganismelor patogene sau/ori formarea toxinelor înainte sau în procesul de producere?
• Produsul alimentar va permite supravieţuirea sau multiplicarea microorganismelor patogene sau/ori formarea toxinelor la etape următoare de producere, depozitare, sau la consumatori?
3. Procedurile utilizate pentru preparare/ procesare produsele • Procedurile de preparare ori procesare includ etape de control care elimină sau
reduc microorganismele patogene sau toxinele lor la un nivel acceptabil? Se ia în consideraţie atât celule vegetale cât şi sporii?
• Produsul poate fi recontaminat la etapele de producere (de exemplu., tratare termică) şi ambalare?
4. Conţinutul de microorganisme în produsele alimentare • Produsele alimentare sunt comercializate sterile, (de exemplu, aciditate scăzută în
alimente)? • Este probabilitatea că în produs să conţină spori viabili ori microorganisme patogene
sporogene? • Care este limita maximă admisibilă de microorganisme în produsul alimentar? • Conţinutul de microorganisme se schimbă în perioada de păstrare a produsele
alimentare înainte de consum?
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• Se va schimba conţinutul de microorganisme după tratarea termină a produsului alimentar?
5. Infrastructura
• Organizaţia asigură cu facilităţi adecvate, adică prevăd spaţii separate pentru
păstrarea materiilor prime şi produsele gata pentru consum? • Este benefic de păstrat produsele ambalate sub presiune în depozitele de păstrare? • Este necesar aceasta pentru a păstra siguranţa produsului? • Sunt stabilite căile pentru angajaţi şi echipamentul mobil pentru a preveni
contaminarea, ca o sură potenţială de contaminarea? 6. Designul echipamentului
• Echipamentul va asigura controlul temperaturii/ durata, unde este necesar de
măsurat pentru a respecta limitele critice? • Echipamentul este ajustat conform mărimii sau volumului care va fi prelucrat? • Echipamentul poate fi controlat, deci variaţia în performanţă va fi în limitele toleranţei
specificate pentru a produce un produs sigur de consum? • Echipamentul este în stare bună sau predispus la stopări frecvente? • Echipamentul este proiectat adecvat, poate fi uşor spălat şi tratat sanitar? • Produsul poate fi contaminat cu substanţe periculoase, cioburi de sticlă,
probabilitatea de apariţie este mare? • Ce fel de echipamente de control şi măsură sunt utilizate pentru a asigura
securitatea produsului?
7. Ambalajul
• Metoda de ambalare va influenţa la multiplicarea microorganismelor sau/ formarea de toxine?
• Materialele de ambalare sunt rezistente la distrugere, deci previn contaminarea microbiologică?
• Ambalajul este etichetat adecvat “Păstraţi în stare refrigerată” pentru siguranţa alimentului?
• Ambalajul conţine o instrucţiune pentru consumator privind manipularea sigură şi prepararea produsului
• Ambalajul conţine atribute specifice, care ne confirmă că produsul ambalat poate fi utilizat cu siguranţă ?
• Fiecare ambalaj este codificat adecvat, indică lotul de fabricaţie? Fiecare ambalaj este etichetat?
8. Sanităria
• Practicile de igienă, angajaţii au un impact asupra securităţii alimentului în tipul
producerii? • Încăperile sunt spălate, curăţate şi tratate sanitar pentru a permite manipularea
produselor alimentare în siguranţă? • Este posibil de a asigura condiţii adecvate şi întru-un mod consistent pentru a
asigura siguranţa produselor alimentare?
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9. Starea de sănătate a angajaţilor, igiena şi studiile
• Starea sănătăţii a angajaţilor sau practicile de igienă personală pot avea un impact asupra siguranţa alimentului în procesul de producere?
• Angajaţii organizaţiei înţeleg procesele de producere şi parametrii care trebuie verificaţi şi monitorizaţi pentru a asigura inofensivitatea produsului alimentar?
• Angajaţii aduc la cunoştinţă managementului problemele care poate avea un impact asupra siguranţei alimentului?
10. Condiţiile de păstrare după ambalare şi la consumator
• Care este probabilitatea că produsele vor fi depozitate în condiţii şi la temperaturi
necorespunzătoare? • Stocarea la temperaturi necorespunzătoare vor contribui la contaminarea
produsului? 11. Utilizarea intenţionată • Produsul trebuie încălzit de consumator înainte de consum? • Produsul rămas poate fi consumat? 12. Consumatorii
• Acest produs alimentar este destinat pentru consum în masă, de exemplu, populaţia
nu va fi expusă riscului de îmbolnăvire? • Acest produs alimentar este destinat pentru populaţie predispusă la îmbolnăviri (de
exemplu, copii, persoane în vârstă, invalizi sau cu deficienţe imunitare).
Informaţii Generale 6/04 Riscurile Siguranţei Alimentare Asociate Fructelor şi Legumelor Proaspete Fiecare gospodărie trebuie să efectueze şi să documente analiza riscurilor asociate fructelor şi legumelor în conformitate cu procesele din cadru propriei gospodărie. Este important de identificat şi de evaluat toate riscurile siguranţei alimentare posibile în cadrul unei organizaţiei, indiferent de cât de înalt este nivelul proceselor, chiar dacă nu există percepţia vreunui risc potenţial. Pericolele sunt împărţite în trei categorii: microbiologice, chimice şi fizice. Prezentul tabel listează riscurile potenţiale pe fiecare categorie, cauzele potenţiale de contaminare şi măsurile preventive. În acest tabel sunt prezentate exemple de riscuri, dar nu sunt prezentate toate riscurile posibile asociate fructelor şi legumelor. Contaminarea fructelor şi legumelor poate avea loc în mod direct prin ne respectarea Bunelor Practicile Agricole, sau indirect de la echipamente care conţin suprafeţe contaminate.
Tipul pericolelor Pericole Surse de contaminare Masuri preventive
MICROBIOLOGICE Nota: În mediu există multe microorganisme – unele sunt total inofensive, unele sunt benefice, aşa cum ar fi cele utilizate în fabricarea iaurturilor şi a caşcavalului, şi altele reprezintă cauza alterării produselor alimentare, fructelor şi legumelor. Doar un număr foarte mic de microorganisme sunt dăunătoare pentru oameni. Acestea sunt microorganisme patogene şi sunt cauza îmbolnăvirilor la oameni. Printre exemple pot fi incluse specii de bacterii, cum ar fi Salmonele şi Listeria şi viruşi cum ar fi Hepatita A.
Bacteriile patogene, de exemplu: Escherichia coli, Salmonela spp., asociate de obicei cu contaminările fecale de la animalele sau altele, de exemplu: Listeria monocytogenes, întâlnita de obicei în sol şi apă. Toxine vegetale care apar în mod natural, de exemplu: alcaloizi, cianogen, glicozide. Ciuperci, de exemplu: ergot, micotoxine (de exemplu: aflatoxin, patulin, etc.). Paraziţi, de exemplu: Cyclospora, Entamoeba, Giardia, Cryptosporidium
Masele fecale sau resturile de la animalele sălbatice sau domestice, sau apele menajere care contaminează apa utilizată pentru irigare, aplicarea produselor de uz fitosanitar, la colectare, descărcare, spălare, la răcirea cu gheata sau apă la proceduri de tratare sanitară. Produsele organice de origine animaliera ne tratate utilizate pentru fertilizarea şi îmbunătăţirea solului, în contact direct cu produsul sau indirect prin sol. Colectarea produselor care au contact sau cad pe solul contaminat. Spălarea inadecvată a containerelor pentru colectare sau cules, contaminarea echipamentului de sortare şi ambalarea cu sol, produse alterate şi mase fecale de la rozătoare, pasări şi insecte. Stivuirea paletelor, lăzilor şi coşurilor murdare de sol şi mase fecale deasupra produsului expus şi ne protejat. Ambalajele şi materialele de ambalare contaminate cu mase fecale de la rozătoare, pasări şi insecte, manipularea produselor de către lucrători bolnavi cu maladii infecţioase. Utilizarea toaletelor şi lavoarelor inadecvate,
Utilizarea terenurilor agricole şi apei pentru irigare care nu prezintă pericole microbiologice. Interzicerea utilizării noroiului provenit din sedimentarea apelor menajere sau a fertilizaţilor organici de origine animaliera ne-tratate. Implementarea procedurilor de igienă şi instruirea tuturor lucrătorilor cel puţin o data pe an înainte de a începe sezonul de recoltare. Monitorizarea respectării procedurilor de igienă de către toţi angajaţii. Asigurarea tuturor angajaţilor cu toalete şi lavoare igienice. Implementarea procedurilor de tratare sanitară şi inspectare /monitorizare a tuturor containerelor si instrumentelor pentru colectare, a echipamentelor, transportului, toaletelor, lavoarelor, vestiarelor; ariilor de depozitare a deşeurilor şi containerelor pentru deşeuri, etc. Asigurarea ariilor de depozitare închise pentru păstrarea ambalajelor şi altor materiale pentru a evita infestarea acestora cu rozătoare şi insecte, contaminarea cu mase fecale şi resturi de la rozătoare, pasări şi insecte. Implementarea unui program de deratizare. Interzicerea accesului animalelor pe teritoriul organizaţiei.
Tipul pericolelor Pericole Surse de contaminare Masuri preventive
parvum. Viruşi, de exemplu: hepatita A, virusul Norwalk, Rotavirus.
practicilor de igiena ineficiente, (de exemplu: bolilor transmisibile cum ar fi hepatita A); Scurgeri ale apei contaminate din sistemele de răcire cu recirculaţie în camerele reci. Contaminarea de la hainele ne igienice.
Interzicerea accesului persoanelor bolnave cu boli infecţioase în cadru organizaţiei, inclusiv ariile unde se manipulează produsele, ambalajele şi materialele. Depozitarea şi manipularea produselor în condiţii şi încăperi/arii igienice.
Reziduuri de produse de uz fitosanitar în fructe şi legume ce depăşeşte Limitele Maxime Admisibile (LMA). Nota: produsele de uz fitosanitar care nu sunt înregistrate sau aprobate pentru a fi utilizate a trata unele culturi specifice (cu permis) are LMA zero.
Nu sunt implementate cerinţele, nu se citesc / nu se înţeleg instrucţiunile de pe etichetă a produselor de uz fitosanitar sau recomandări incorecte. Amestecarea incorecta – concentraţia mai înaltă decât proporţia de pe etichetă. Ne respectarea intervalelor de timp privind aplicarea produselor de uz fitosanitar şi perioada de recoltare. Echipament ne calibrat sau calibrat incorect. Produse de uz fitosanitar aduse de vânt in timpul stropirii culturilor vecine. Produse de uz fitosanitar în sol din utilizările precedente. Reziduuri de produse de uz fitosanitar în lăzile şi coşurile pentru cules. Echipamentul ne spălat după utilizare. Utilizarea echipamentului în mai multe scopuri, spre exemplu pentru spălare şi stropit. Răsturnare, scurgere accidentală sau infiltrarea produselor de uz fitosanitar în sol sau sursele de apă.
Interzicerea păstrării produselor proaspete împreună cu chimicalele. Acces limitat la chimicale, inclusiv depozitare, mixare şi aplicare, numai persoanelor corespunzător instruite. Menţinerea tuturor înregistrărilor privind achiziţionarea, depozitarea şi aplicarea chimicalelor în conformitate cu cerinţele locale. Testarea produselor proaspete privind reziduurile de produse de uz fitosanitar. Interzicerea aplicării stropiturilor pe timp cu vânt. Clătirea minuţioasa cu apa potabila a tuturor; echipamentelor, containerelor, încăperilor, instrumentelor, etc după tratarea sanitară acestora cu detergenţi chimici. Implementarea procedurilor în situaţii de urgenţă pentru cazurile de scurgere a chimicalelor.
CHIMICE
Reziduu de metale grele în produse depăşind Limita Maximă Admisibilă (LMA) zinc, cupru, arsen, plumb, cadmiu, etc.
Utilizarea continuă a fertilizanţilor ne argumentată ; Conţinut sporit de metale grele prezente in sol, în mod natural sau din cauza aplicărilor anterioare. Dezvoltarea condiţiilor în sol care duc la acumularea metalelor grele de către culturi, de exemplu: aciditate, salinitate, deficienta de zinc.
Interzicerea depozitarii produselor proaspete împreuna cu chimicalele. Utilizarea terenurilor ce nu sunt contaminate cu metale grele. Utilizarea apei ce nu este contaminata chimic in scopuri de irigare sau stropire. Acordarea accesului la chimicale, inclusiv depozitarea, amestecarea şi aplicarea, numai persoanelor corespunzător instruite. Menţinerea tuturor înregistrărilor privind achiziţionarea, depozitarea şi aplicarea chimicalelor
Tipul pericolelor Pericole Surse de contaminare Masuri preventive
în conformitate cu cerinţele legale. Testarea produselor proaspete pentru reziduurile de metale grele şi produse de uz fitosanitar.
Toxine naturale
Condiţii de păstrare necorespunzătoare – spre exemplu, păstrarea cartofilor la lumină, arahide, nuci şi toate produsele acestora contaminate cu fungi otrăvitori, de exemplu aflatoxine.
Evitarea păstrării produselor sub razele directe ale soarelui. Depozitarea temporară a produselor (în condiţii ambiante pe teritoriul gospodăriei) trebuie efectuata la umbră, în arii sau încăperi curate.
Contaminarea cu chimicale altele decât produsele de uz fitosanitar, de exemplu: uleiuri minerale, de exemplu: motorină, lubrifianţi, ulei hidraulic
Scurgeri de chimicale şi fertilizanţi; Scurgeri de ulei sau lubrifianţi pe echipamente ce intra în contact cu fructele şi legumele; Scurgeri de chimicale (de exemplu: chimicale pentru controlul dăunătorilor) în apropierea produselor sau materialelor de ambalare. Utilizarea chimicalelor de tratare sanitară nepotrivite. Reziduuri în lăzile pentru colectare utilizate pentru păstrarea chimicalelor, fertilizanţi, uleiuri, etc.
Interzicerea utilizării paletelor contaminate cu chimicale pentru păstrarea sau transportarea produselor alimentare. Interzicerea transportării, păstrării şi manipulării chimicalelor, uleiurilor, lubrifianţilor, materialelor de tratare sanitară, etc. împreună sau lângă produsele alimentare. Utilizarea numai agenţilor de tratare sanitară aprobaţi. Clătirea minuţioasa a tuturor containerelor, echipamentelor, instrumentelor după procedurile de tratare sanitară şi igienizări. Interzicerea utilizării lăzilor pentru colectarea produselor in alte scopuri (de exemplu: păstrarea chimicalelor, lubrifianţilor).
CHIMICE
Agenţi alergici – urme ale substanţelor care pot cauza reacţii severe la unii consumatori sensibili (de exemplu: astmatici, cu imunitatea suprimata)
Dioxidul de sulf (de exemplu: pernuţele deshidratante utilizate la struguri)
Utilizarea produselor de uz fitosanitar aprobate pentru tratarea produselor după recoltare Admiterea personalului bine instruit pentru a manipula şi a aplica produselor de uz fitosanitar.
FIZICE
Corpuri străine din mediu (de exemplu: sol, pietre, beţişoare, seminţe de ierburi)
Colectarea culturilor din câmp pe timp umed. Echipament de colectare şi ambalaj murdar. Containere şi materiale de ambalare murdare. Stivuirea paletelor, lăzilor şi coşurilor murdare deasupra produsului expus şi ne protejat.
Implementarea cerinţelor igienice privind colectare şi instruirea tuturor lucrătorilor. Evitarea colectării produselor pe timp umed. Tratarea sanitară containerelor înainte de colectare. Interzicerea stivuirii palelor sau lăzilor murdare deasupra produsului ne protejat.
Tipul pericolelor Pericole Surse de contaminare Masuri preventive
Sticlă
Becuri sparte deasupra echipamentelor de ambalare sau în ariilor unde produsul este ne protejat. Sticle sparte de către lucrători sau de echipamentele utilizate la recoltarea fructelor şi legumelor
Implementarea unei proceduri de manipulare a sticlelor şi plasticului dur transparent, şi instruirea tuturor lucrătorilor. Identificarea tuturor obiectelor din sticla sau plastic dur transparent, şi eliminarea acestora de pe teritoriu înainte de a începe colectarea. Interzicerea de a aduce pe teritoriul gospodăriei veselă şi containere din sticla de către lucrători.
Obiecte străine de la echipamente si containere (de exemplu: aşchii din lemn şi metal, obiecte din plastic, fulgi de vopsea)
Utilizarea containerelor şi echipamentelor pentru colectare deteriorate. Tratare sanitară inadecvata după reparaţii şi întreţinere. Ateliere situate prea aproape de ariile de ambalare şi depozitare.
Implementarea unui program de monitorizare care să includă inspectarea tuturor containerelor, echipamentelor şi instrumentelor pentru nivelul de curăţenie, lipsa corpurilor străine, etc. după tratare sanitară şi întreţinere. Respingerea tuturor containerelor, echipamentelor, instrumentelor ne conforme înainte de a ajunge în câmp.
FIZICE
Obiecte străine în urma manipulării umane (de exemplu: bijuterii, bandaj adeziv, mănuşi)
Lucrători ne atenţi şi ne instruiţi. Îmbrăcăminte necorespunzătoare. Ne utilizarea sau ne acoperirea completă a parului sub şapcă sau bonetă. Bandaj pentru răni (de exemplu leucoplast). Nasturi, bolduri sau alte obiecte cazând din buzunare. Cuţite, pixuri, etc.
Instruirea tuturor lucrătorilor privind regulile de igienă personală. Acoperirea completa a parului sub şapca sau bonetă. Asigurarea hainelor de protecţie fără buzunare sau cu buzunarele închise, încheiate cu fermoare. Implementarea unei proceduri de manipulare a obiectelor tăioase (de exemplu: cuţite, secatore).
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