WHO食品HACCP计划模板(英)

HazardanalysisandcriticalcontrolpointgenericmodelsforsometraditionalfoodsAmanualfortheEasternMediterraneanRegion©WorldHealthOrganization2008Allrightsreserved.ThedesignationsemployedandthepresentationofthematerialinthispublicationdonotimplytheexpressionofanyopinionwhatsoeveronthepartoftheWorldHealthOrganizationconcerningthelegalstatusofanycountry,territory,cityorareaorofitsauthorities,orconcerningthedelimitationofitsfrontiersorboundaries.Dottedlinesonmapsrepresentapproximateborderlinesforwhichtheremaynotyetbefullagreement.Thementionofspecificcompaniesorofcertainmanufacturers’productsdoesnotimplythattheyareendorsedorrecommendedbytheWorldHealthOrganizationinpreferencetoothersofasimilarnaturethatarenotmentioned.Errorsandomissionsexcepted,thenamesofproprietaryproductsaredistinguishedbyinitialcapitalletters.TheWorldHealthOrganizationdoesnotwarrantthattheinformationcontainedinthispublicationiscompleteandcorrectandshallnotbeliableforanydamagesincurredasaresultofitsuse.PublicationsoftheWorldHealthOrganizationcanbeobtainedfromDistributionandSales,WorldHealthOrganization,RegionalOfficefortheEasternMediterranean,POBox7608,NasrCity,Cairo11371,Egypt(tel:[phone],fax:[phone];email:[e-mail]).RequestsforpermissiontoreproduceWHOEMROpublications,inpartorinwhole,ortotranslatethem–whetherforsaleorfornoncommercialdistribution–shouldbeaddressedtotheRegionalAdviser,HealthandBiomedicalInformation,attheaboveaddress(fax:[phone];[e-mail]).DesignandlayoutbyHHughesCoverdesignandprintingbyAhmadKofahi,EcoDesign,Amman,JordanWHOLibraryCataloguinginPublicationDataWorldHealthOrganization.RegionalOfficefortheEasternMediterranean.RegionalCentreforEnvironmentalHealthActivitiesHazardanalysisandcriticalcontrolpointgenericmodelsforsometraditionalfoods:amanualfortheEasternMediterraneanRegion/WHO.RegionalOfficefortheEasternMediterranean.RegionalCentreforEnvironmentalHealthActivitiesP.ISBN978-92-9021-59051.SafetyManagement2.FoodAnalysis3.ProportionalHazardsModels4.FoodandBeverages5.EasternMediterranean.I.TitleIIRegionalOfficefortheEasternMediterraneanIII.RegionalCentreforEnvironmentalHealthActivities(NLMClassification:QW85)ContentsPreface5Acknowledgements61.TheHACCPsystem7Overview7PrerequisitesfortheapplicationofHACCP10GuidelinesforHACCPsystemapplication27GenericHACCPmodels34Appendix1.Growthlimitsforsomebiologicalfood–bornehazards382.TraditionalfoodsoftheEasternMediterraneanRegion41Foodsafetyofsometraditionalfoods41Hummus42Labaneh43Kunafa44Tahini44Halawa46Traditionalbeverages47GenericHACCPmodelsforsometraditionalfoods47Appendix2.Hazardanalysisquestionnaire513.GenericHACCPmodels55Hummus57Fuul61Falafel65Greensalads69Shawerma73Meatpastries79Tahini87Halawa93Kunafa97Tamarinddrink101Sousdrink105Labandrink109Labaneh1134HACCPgenericmodelsforsometraditionalfoods:amanualfortheEasternMediterraneanRegionReferences119ListoffiguresFigure1.Evolutionoftheconceptofhazardanalysisandtheidentificationandmonitoringofcriticalcontrolpointsinasystemtoensurefoodsafety8Figure2.PrinciplesoftheHACCPsystem9Figure3.Stepsneededtoestablishatraceabilitysystem19Figure4.Exampleofaroleandresponsibilitychart22Figure5.Exampleofaproductrecalldecisiontree23Figure6.Exampleofariskassessmentproblem26Figure7.LogicsequenceforapplicationofHACCP28Figure8.Example1ofHACCPdecisiontree31Figure9.Example2ofHACCPdecisiontree32Figure10.ApplicationstepsforthegenericHACCPmodels49ListoftablesTable1.Guidetothescopeofatraceabilitysystem18Table2.Chemicalsusedinfoodprocessing29Table3.Somefood-bornebiologicalhazards30Table4.Examplesofphysicalhazardsandtheirsources30Table5.GenericHACCPmodelsdevelopedintheUSA36Table6.GenericHACCPmodelsdevelopedinCanada37Table7.Traditionalfoodgroups48PrefaceFoodsafetyisofparamountimportance.TheWorldHealthOrganization(WHO),recognizingthatunsafefoodhasgreathealthandeconomicconsequences,hasfromitsinceptionpromotedfoodsafety.Theconventionalapproachtoensuringfoodqualityandsafety,whichdependsoninspectionandtestingofendproducts,hasprovedtobeinadequateincontrollingfood-bornediseaseoutbreaks.Thismaybeparticularlysointhecaseoftraditionalfoods,becauseoftheirdiversityandthegreatnumberofpersonnelinvolvedintheirproduction.Anewapproachseemstobeneeded.TheHazardAnalysisandCriticalControlPoint(HACCP)system,whichisbasedontraining,developingsystemsforfoodhygieneandsafety,andmonitoring/auditingtoconfirmproperimplementation,hasevolvedintothesystemofchoiceinternationallytoensurefoodsafety.TheHACCPsystemidentifies,evaluatesandcontrolshazardsthataresignificantforfoodsafety,islogical,practicalandpreventiveinnature,andmaybeimplementedatallstagesofthefoodproductionprocess.IncountriesoftheWHOEasternMediterraneanRegion,traditionalfoodsconstituteamajorpartofeverydaymeals.Thesefoodsaregenerallysimpleinpreparation,andtheiringredientsarewidelyavailable.Fromahygienicpointofview,however,traditionalfoodsarecharacterizedbybeingintensivelyhandledbyworkers,ofteninpremisesthatdonotadheretohygienestandardsandlackcontrolmeasuresthatmayhelpreduceand/oreliminatemicrobialhazardspriortoconsumption.Althoughi