tai lieu qua trinh haccp

CHNG 1: GII THIU

CHNG 1 - GII THIU1.1 t vn

Ngy nay khi iu kin v khoa hc k thut, v kinh t v x hi ngy cng pht trin th nhu cu ca con ngi ngy cng tng v s lng v cht lng. i vi thc phm, ngi tiu dng khng ch quan tm n gi tr dinh dng, s tin dng v dch v m h cn ch trng n tnh an ton ca thc phm. Hin nay ti Vit Nam c nhiu chng loi sn phm ang chim lnh th trng trong nc v quc t. Tuy nhin, c th cnh tranh bnh ng v p ng nhu cu ngy cng kht khe ca th trng, cc nh sn xut cn phi nng cao hn na cht lng v tnh an ton ca thc phm.

Hin nay, chng trnh qun l cht lng theo HACCP c p dng ph bin trong cc x nghip ch bin thc phm, nhm gip cc doanh nghip cng c lng tin ca ngi tiu dng i vi sn phm ca h trn th trng. Hiu c tm quan trng v c s ng ca Khoa Cng Ngh Thc Phm Trng i hc K Thut Cng Ngh TP.HCM, chng ti tin hnh thc hin ti:

Tm hiu vic xy dng mt s vn bn cho h thng qun l cht lng theo HACCP i vi dy chuyn sn xut gi la ti Cng ty Thc Phm Dinh Dng Si Gn.

1.2 Mc tiu ti

ti ca chng ti thc hin nhm tm hiu vic xy dng mt s vn bn cho h thng qun l cht lng theo HACCP i vi dy chuyn sn xut gi la ti Cng ty Thc Phm Dinh Dng Si Gn.1.3 Ni dung ti

Tm hiu v cng ty.

Kho st quy trnh sn xut gi la.

Phn tch mi nguy tm n (ch xt mi nguy sinh hc).

Xc nh cc CCP kim sot.

Thit lp li bng tng hp k hoch HACCP.

CHNG 2 - TNG QUAN

2.1. Mt s khi nim v cht lng thc phm [4]

2.1.1. Thc phm

Thc phm l sn phm rn hoc lng dng n/ ung vi mc ch dinh dng v/ hoc th hiu, ngoi nhng sn phm mang mc ch cha bnh.

2.1.2. Cht lng

Cht lng l tp hp cc c tnh hng ho, to cho hng ho c kh nng tho mn nhng nhu cu c th hoc tim n ca ngi tiu dng.

2.1.3. Cht lng thc phm

Cht lng thc phm l tp hp cc c tnh ca sn phm, nhm tho mn nhu cu ca ngi s dng trong nhng iu kin, kinh t, khoa hc k thut, x hi nht nh.

2.1.4. H thng cht lng

L tp hp tt c cc nhn t tc ng ln cht lng sn phm trong mt phm vi nht nh (nh my, quc gia, ).

Cc nhn t tc ng ln cht lng cht lng sn phm: qun l t chc, thit b nh my, v sinh cng nghip, ti chnh, khch hng, yu t cng ngh, tay ngh cng nhn, ngun nguyn liu.

Do , m bo cht lng lm ra th phi qun l cht lng theo h thng ngha l qun l tt c cc yu t tc ng ln cht lng bi v ch mt yu t no khng qun l u c th gy nh hng n cht lng.

2.1.5. Qun l cht lng

Qun l cht lng l tp hp nhng hot ng ca chc nng qun l, xc nh chnh sch cht lng, quy nh r mc ch, trch nhim v cc bin php thc hin chnh sch .

2.1.6. m bo cht lng

m bo cht lng l ton b cc hot ng c k hoch, c h thng c tin hnh v c chng minh l mc cn thit tin rng hng ho s tho mn y cc yu cu cht lng t ra.

2.1.7. Kim sot cht lng

Kim sot cht lng l nhng hot ng v nhng k thut mang tnh tc nghip nhm p ng yu cu cht lng.

2.1.8. Kim tra cht lng

Kim tra cht lng l cc hot ng phn tch, o m nh gi cc ch tiu cht lng sn phm.

2.2. Cc phng php m bo cht lng thc phm [2,3,4]

2.2.1. Phng php truyn thng

Ly mu i din sn phm cui cng kim tra.

2.2.2. Phng php qun l theo GMP

GMP l nhm ch ci ca cm t Good Manufacturing Practice v c hiu l quy phm thc hnh sn xut tt.

GMP l nhng quy nh, th tc, thao tc thc hnh cn phi tun th trong qu trnh sn xut nhm m bo sn xut ra nhng sn phm t yu cu v cht lng. GMP p dng cho tng sn phm hay mt nhm sn phm c th. Chng trnh GMP ca mt mt hng l tp hp ca nhiu quy phm.

2.2.3. Phng php qun l theo ISO

ISO l nhm ch ci ca cm t International Standardization.

ISO l mt t chc quc t bao gm cc c quan tiu chun ha ca cc nc c mc ch to thun li cho giao thng quc t v hp tc quc t trong cc lnh vc vn ho, khoa hc, k thut, kinh t.

ISO 9000 l h thng m bo cht lng xuyn sut t thit k, sn xut, lp t, dch v,c tiu chun ho v t liu ho trit .

ISO l h thng m bo cht lng c nghin cu v xy dng t nm 1979. n nm 1987 c cng b n bn u tin v p dng vo cc cng ty sn xut. n nm 1994 cng b n bn ln 2: ISO 9000:1994 ri em p dng thc t trong tt c cc lnh vc. n thng 12/2000 cng b n bn ln 3: ISO 9000:2000.

H thng ISO 9000:1994 gm:

ISO 9000: thut ng v nh ngha, gip cho vic la chn v s dng nhng tiu chun khc trong b ISO 9000 v iu hnh v qun l cht lng.

ISO 9001: l m hnh m bo h thng cht lng trong khu thit k, pht trin, sn xut, lp t v dch v sau khi bn.

ISO 9002: l m hnh m bo h thng cht lng trong sn xut v lp t.

ISO 9003: l m hnh m bo h thng cht lng trong kim tra v th nghim.

ISO 9004: l mt tp hp cc chun lin quan n qun l cht lng v nhng yu t v h thng cht lng.Nhng tiu chun ca ISO 9001, ISO 9002, ISO 9003 khng p dng cho cht lng kim tra ca sn phm m l p dng cho mt h thng m bo cht lng ca mt doanh nghip.2.2.4. Phng php qun l theo HACCP

HACCP l nhm ch ci ca cm t Hazard Analysis and Critical Control Point v c hiu l phn tch mi nguy v im kim sot ti hn.

HACCP l phng php qun l cht lng mang tnh cht phng nga, da trn vic phn tch cc mi nguy v kim sot cc mi nguy ng k ti cc im kim sot ti hn.

2.3. Khi qut v HACCP

2.3.1. Lch s hnh thnh v khi nim v HACCP [1,3,4,7]

Nm 1960 Cng ty Pullsbury cho rng phng thc kim sot cht lng da trn kim tra sn phm cui cng khng m bo sn xut ra thc phm an ton. Mt khc, bin php kim tra truyn thng tn km nhiu thi gian, tin ca do lng mu phi ly qu nhiu, chi ph kim nghim qu ln, hu qu l rt t sn phm cn li t tiu chun, thi gian sn xut ko di v gi thnh thc phm an ton l rt cao. Cng ty Pullsbury t chc nghin cu p dng khi nim HACCP i vi sn xut thc phm cung cp cho chng trnh v tr NASA v kt lun: ch c xy dng v p dng mt h thng phng nga mnh ngn chn cc nghi c nhim thc phm xy ra trong sut qu trnh sn xut ch bin mi m bo cung cp thc phm an ton. T , h thng Pullsbury c tha nhn nh mt h thng ti u kim sot an ton thc phm. H thng Pullsbury khng phi l h thng hon ton khng c ri ro m l mt h thng chng ta c th c giai on hin nay ngn chn, phng nga, gim thiu cc nguy c nhim thc phm c th xy ra trong qu trnh sn xut mc chp nhn c i vi an ton thc phm.

Nm 1973, ln u tin c quan qun l thc phm v dc phm Hoa K (US FDA) yu cu p dng h thng HACCP trong qu trnh ch bin hp tht c hm lng pH thp kim sot nhm vi sinh vt chu nhit k kh sinh nha bo, c bit l Clostridium botulinum.

Nm 1985, sau khi nh gi ca hiu qu h thng, Vin Hn lm Khoa hc Quc gia Hoa K (US NAS) kin ngh cc c quan c thm quyn cn c bin php tip cn h thng HACCP tin ti t c tha thun: bt buc p dng HACCP i vi tt c cc nh sn xut, ch bin v cung cp thc phm Hoa K.

Nm 1992, NACMCF nghin cu v a ra 7 nguyn tc c bn ca HACCP:

Tin hnh phn tch mi nguy gm: nhn din cc mi nguy ti mi cng on, nh gi cc mi nguy ng k v xc nh cc bin php phng nga.

Xc nh cc im kim sot ti hn.

Xc nh cc ngng ti hn cho cc bin php phng nga lien quan ti cc CCP.

Thit lp h thng gim st, s dng cc kt qu gim st hiu chnh cc qu trnh v duy tr kim sot ti CCP.

Thit lp hnh ng khc phc cn tin hnh khi qu trnh gim st cho thy ngng ti hn b vi phm.

Thit lp th tc kim sot h s, ti liu chng thc h thng HACCP c xy dng v vn hnh hiu qu.

Thit lp cc th tc thm nh xc nh xem h thng HACCP c c xy dng v p dng tt khng.

Ti Vit Nam, vo u nhng nm 1991, on cn b thu sn i tham quan mt s nc ng Nam thy rng trong sn xut ngi ta p dng tiu chun HACCP rt thnh cng nn Vit Nam mi mt s chuyn gia bn v vic p dng HACCP.

n nm 1995 di s lnh o ca DANIDA (an Mch), ngnh thu sn Vit Nam tin hnh d n SEAQIP (ci tin cht lng hng thu sn xut khu), tp trung vo vic trin khai p dng HACCP.

n nm 1997, HACCP c o to chnh thc ti Vit Nam.

Nm 1998 c 24 doanh nghip c cp m Code xut khu thc phm vo Chu u nhng ch l Code danh sch loi 2 (d b).

Nm 1999 c 20 doanh nghip c cp Code danh sch loi 1, chnh thc c xut khu vo EU.

HACCP c din gii di rt nhiu khi nim v gc khc nhau, c th c k ra nh sau:

- HACCP l h thng qun l cht lng mang tnh phng nga nhm m bo an ton thc phm thng qua vic phn tch mi nguy v thc hin cc bin php kim sot cc mi nguy ti cc im ti hn.

- HACCP c ng ngha vi v sinh an ton thc phm. y l h thng v bin php phng nga c cng nhn rng ri trn ton th gii. Khi p dng HACCP ngoi vic nhn bit cc mi nguy c th xy ra trong qu trnh sn xut nh mi nguy vt l, ho hc, sinh hc n cn t ra cc bin php kim sot phng nga v hn ch ti mc ti thiu cc mi nguy ny.

- H thng HACCP c p dng trong sut cc dy chuyn sn xut, t khu nguyn liu ban u cho n khu tiu th cui cng thng qua cc hot ng kim sot v cc bin php k thut, theo di lin tc ti cc im kim sot gii hn CCP hn l da vo vic kim tra v th nghim sn phm cui cng.

- Vic p dng c hiu qu h thng HACCP cn phi c s cam kt tham gia, ton tm dc sc ca lnh o v ton th cng nhn. Ngoi ra vic p dng ny i hi s tip cn a ngnh: kinh nghim trong nng hc, v sinh th y, v sinh mi trng, sc kho cng ng, cng ngh thc phm,

2.3.2. Cc thut ng dng trong HACCP [1,2,3,7]

THUT NG NGHA

HACCP

(Hazard Analysis Critical Control Point)Phn tch mi nguy v kim sot im ti hn ngha l mt h thng phn tch, xc nh v t chc kim sot cc mi nguy trng yu trong qu trnh sn xut, ch bin thc phm.

Hazard

(Mi nguy)L cc tc nhn vt l (P), tc nhn ho hc (C), tc nhn sinh hc (B) c trong thc phm hay trong cc iu kin ch bin thc phm c kh nng gy tc hi n sc kho ngi tiu dng hoc lm gim tnh kh dng, tnh kinh t.

Potential Hazard

(Mi nguy tim n)Mi nguy c th xut hin trong thc phm hoc mi trng ch bin.

Significant Hazard

(Mi nguy ng k)Mi nguy i hi phi c kim sot theo kt qu ca qu trnh phn tch mi nguy.

Hazard Analysis

(Phn tch mi nguy)L qu trnh thu thp, nh gi cc thng tin v mc nghim trng ca mi nguy v iu kin dn ti s hin din ca chng nhm xc nh mc ng k i vi an ton thc phm, v th cn c kim sot trong k hoch HACCP.

Risk

(Nguy c)L kh nng (xc sut) xut hin ca mt mi nguy.

Control measure

(Bin php kim sot)Bt k mt hnh ng hoc mt yu t vt l, ho hc no c s dng ngn nga, loi b hoc gim thiu mt mi nguy ng k ti mc c th chp nhn c.

Control Point CP

(im kim sot)Tt c cc im, cng on hoc qu trnh ti c th kim sot c cc mi nguy sinh hc, ho hc hoc vt l.

Critical control point

(im kim sot ti hn)im, cng on hoc qu trnh ti c th kim sot v c th ngn nga, loi b hoc gim thiu mi nguy an ton thc phm n mc c th chp nhn c.

S quy trnh sn xutL s biu hin c h thng mt chui cc bc hoc cc cng on s dng trong qu trnh sn xut mt sn phm c th no .

CCP Decision Tree

(s quyt nh CCP)Mt chui cc cu hi c sp xp theo trnh t logic nhm xc nh mt im kim sot (CP) c phi l im kim sot ti hn hay khng (CCP).

Critical limit

(Gii hn ti hn)L mt gi tr hay mt ngng xc nh m mi bin php phng nga ti mt im kim sot ti hn CCP phi tho mn.

L mc phn bit gia kh nng chp nhn c v kh nng khng th chp nhn c.

Ngng vn hnhL ti gi tr ca ch tiu cn kim sot, ngi iu khin phi kp thi hiu chnh thit b, qu trnh ch bin m bo gi tr khng tng (hoc khng gim) ti ngng ti hn.

Deviation

(S sai lch)L s sai st dn ti vi phm cc ngng ti hn.

Monitoring system

(H thng gim st)L vic quan st, o m hoc phn tch c h thng nhm m bo cho quy trnh v cc th tc ti mi CCP c thc hin theo k hoch HACCP.

Corrective Action

(Hnh ng khc phc)L cc hnh ng c d kin phi thc hin khi gii hn ti hn b vi phm nhm khc phc hu qu v ngn nga s ti din ca vi phm .

HACCP Plan

(K hoch HACCP)Ch b ti liu c xy dng theo cc nguyn tc ca HACCP m bo kim sot cc mi nguy ng k i vi an ton thc phm ti cc cng on ca dy chuyn sn xut thc phm c th.

HACCP Control

(Kim sot HACCP)Tnh trng m quy trnh chnh xc ang c tun th, h thng gim st ang hot ng c hiu qu v cc ngng gii hn ang c m bo.

2.3.3. Cc nguyn tc c bn thc hin HACCP [1,2,3,7]

Gm 7 nguyn tc c bn sau:

Nguyn tc 1: Tin hnh phn tch mi nguy.

Nguyn tc 2: Xc nh cc im kim sot ti hn (CCP).

Nguyn tc 3: Thit lp cc gii hn ti hn nhm m bo khng ch c hiu qu cc im kim sot ti hn CCP.

Nguyn tc 4: Thit lp mt th tc gim st cc im kim sot ti hn.

Nguyn tc 5: Thit lp cc hnh ng sa cha khi gii hn ti hn b vi phm.

Nguyn tc 6: Thit lp th tc thm tra.

Nguyn tc 7: Tp hp ti liu chng trnh HACCP, lp h s ca qu trnh p dng HACCP.

2.3.4. Cc bc thc hin HACCP [1,2,3,7]

Gm 12 bc sau:

Bc 1: Thanh lp i HACCP

nh ngha:i HACCP l mt nhm cn b k thut v chuyn gia v HACCP c thnh lp tin hnh xy dng v trin khai p dng HACCP trong x nghip.

Yeu cau oi vi cac thanh vien cua oi HACCP

Phi c o to c bn v HACCP. Phi hiu bit v c kinh nghim v mt hoc vi lnh vc sau: Sinh hc, vt l, ho hc.

Cng ngh ch bin.

My mc v thit b.

Cc lnh vc khc: Marketing, ti chnh, qun l sn xut,

Phi am hiu v x nghip.

C cu, s lng v th tc thnh lp i HACCP.

C cu

i din ban lnh o.

i din b phn kim sot cht lng.

i din ban iu hnh sn xut.

i din b phn c in.

Chuyn gia i HACCP (nu cn).

S lng cc thnh vin.Thng t 3 n 9 ngi tu theo quy m ca x nghip. Th tc thnh lp ca i HACCP.

c thnh lp bng mt vn bn nu r danh sch thnh vin, phm vi, quyn hn ca tng ngi v phn cng nhim v c th cho tng ngi.

Nhim v ca i HACCP

Xy dng k hoch HACCP.

Xc nh tin thc hin HACCP trong x nghip.

Tin hnh thm tra v sa i k hoch HACCP khi cn thit.

Bo co thc hin HACCP i vi c quan chc nng v lnh o x nghip.

Bc 2: M t sn phm

Phi m t chi tit sn phm bao gm cc thng tin thch ng v tnh an ton nh thnh phn, cu trc l ho (Aw, pH,). Cc bin php x l dit khun (x l bng un nng, cp ng, ngm nc mui, xng khi,), bao gi, bn, cc iu kin bo qun v phng php phn phi.

Bc 3: Xc nh mc ch s dng

Phng thc s dng (n ngay hay phi qua ch bin nhit hay dng trong trng hp n king,). Phng thc phn phi (bn l, bn x hay xut khu). Thi hn s dng v iu kin bo qun. Yu cu ghi nhn (gii thiu cch s dng, thi gian s dng, iu kin bo qun,)Bc 4: Thit lp s tin trnh sn xut

S tin trnh HACCP phi do i HACCP thit lp. S phi bao gm tt c cc bc trong qu trnh sn xut. Khi p dng HACCP cho mt thao tc hot ng no, cn xt tt c cc bc trc v sau .

Bc 5: Thm nh thc t dy chuyn sn xut

So snh dy chuyn sn xut trn l thuyt vi hot ng thc t. Kim tra li quy trnh trong sut thi gian vn hnh. m bo rng dy chuyn ph hp vi ton b qu trnh vn hnh. Tin hnh sa i, iu chnh nhng im cha ph hp vi thc t.Bc 6: Lit k cc mi nguy tim n, phn tch cc mi nguy v nghin cu cc bin php kim sot cc mi nguy c xc nh

Khi nim mi nguy

Theo FDA & HACCP truyn thng th Mi nguy l cc nhn t sinh hc, ho hc hoc vt l c trong thc phm c kh nng gy hi cho sc khe ca ngi tiu dng.

Theo HACCP ca EU: Mi nguy l cc nhn t sinh hc, ho hc hoc vt l c trong thc phm c kh nng gy hi cho sc kho ca ngi tiu dng hoc lm gim tnh kh dng.

Theo HACCP ca NMFS (National Marine Fisheries Service): Mi nguy l cc nhn t sinh hc, ho hc hoc vt l c trong thc phm c kh nng gy hi cho sc kho ca ngi tiu dng hoc lm gim tnh kh dng v tnh kinh t. Mi nguy vt ly

L cc tc nhn vt l khng mong mun tn ti trong thc phm gy hi sc kho ca ngi tiu dng (cc mnh kim loi, mnh thu tinh, mnh xng, sn, )

Tn

mi nguyNguyn nhnTc hiBin php

phng nga

Mnh

kim loi Do gian di.

Phng php khai thc. T thit b, dng c ch bin.Gy tn thng h tiu ho Cam kt ca nh cung cp.

Bo dng my mc, thit b. Dng my d kim loi.

Mnh

thu tinh

Knh xe, ca knh, bong n b v ln vo.

Gy tn thng h tiu ho Bo qun nguyn liu vo thng c np khi vn chuyn. Bo v ca knh, bng n.

Mu xng St xng sau khi phi l.Gy tn thng h tiu ho. Kim tra v gp b xng.

Mi nguy ho hc

L cc hp cht ha hc c sn hoc thm vo trong thc phm c kh nng gy hi cho ngi tiu dng.

Mi nguy ha hc nhim vo thc phm do cc hot ng:Do v tnh Nhim kim loi nng (ch, thu ngn, As,) do mi trng nhim. D lng thuc bo v thc vt nh thuc dit c, thuc tr su,(i vi thu sn khai thc ca sng, cc vng bin gn b hay thu sn nui trong mi trng nc ngt).

D lng khng sinh do phng nga v cha bnh cho vt nui (i vi thu sn nui). T du my, cht ty ra, cht kh trng.

Do c tnh

Cc ho cht dng bo qun thc phm (borat: hn the, bisulfit, sulfite). Cc phm mu tng hp, cc cht ph gia (polyphotphat, KNO3, KNO2, ) Mi nguy ho hc gn lin vi mt s loi thc phm:

c t sinh hc bin: c sinh ra t cc loi to bin c trong t nhin, lin quan n cc loi nhuyn th hai v, gip xc, c (i vi thy sn khai thc t nhin hoc nui trong mi trng nc bin v nc l):

ASP gy bnh gim tr nh, km triu chng au bng, tiu chy.

DSP gy bnh tiu chy. NSP gy bnh lit thn kinh trung ng. PSP gy bnh lit c. Cc c t ny ch c trong cc loi to c mu , khng c sn trong nguyn liu. c t Ciguatera trong c gy tiu chy, au bng, chng mt. c t Histamin (do n mt s loi c b n).Histamin c hnh thnh do s kh CO2 t histidin.Mi nguyNgun gcGy bnhBin php phng nga

nhim mi trng, d lng thuc th y, thuc bo v thc vt.Thu sn khai thc t vng nc b nhim.Tu vo loi ha cht.Kim sot s nhim mi trng.

Du my, cht ty ra v kh trng.Ly nhim trong qu trnh sn xut.Tu vo loi ha cht v mc nhim.o to, kim sot ngi sn xut, vn hnh.

Ho cht bo qun, ph gia,Cc loi thu snTu vo loi ho cht v nng s dng.H s i l cung cp nguyn liu.

Mi nguy sinh hcL cc loi vi sinh vt gy bnh tn ti trong thc phm, gy hi v sc kho cho ngi tiu dung. Vi sinh vt gy bnh gm: vi khun, virus, k sinh trng.

Vi khun gy bnh:

Gm 2 nhm:

Vi khun thng tr trn thu sn:

Loi sinh c t: Clostridium botulinum (xem phu luc B), Vibrio cholerae, Vibrio parahaemolyticus.

Loi bn thn gy bnh: Listeria monocytogenes.

Vi khun ly nhim t dng c ch bin, t ngun nc:

Loi sinh c t: Staphylococcus aureus (xem phu luc B).

Loi bn thn gy bnh: Salmonella, Shigella, E.coli (xem phu luc B).

Hai hnh thc gy nhim t vi khun:

Truyn nhim (ban u s lng vi sinh vt rt t nn cha c kh nng gy bnh. Sau mt thi gian bnh, s lng vi sinh vt tng ln rt nhiu v gy bnh).

Nhim c thc phm (n thc phm b nhim c).

Virus: thng lin quan n cc nhuyn th hai v. Hepatitis A: gy bnh vim gan A. Nowalk: gy bnh vim rut. K sinh trng: thng lin quan n c v mc.Gm giun trn, sn dy (thng c trong thu sn nc ngt). K sinh trng (xem phu luc B) ch nguy him khi n cn sng.Mi nguyNgun gcGy bnhBin php phng nga

Cl. botulinumC khp ni trong mi trng v c phn lp t t, nc, trm tch di i dng, rau, tht, Gy ng c thn kinh.Bo qun nhit thp, p mui, nu chn trc khi n.

VibrioTm thy ca sng, vnh v cc vng nc l. N c mt trong t nhin khng nht thit lin quan nhim t nc thi.Gy bnh dch t, bun nn.Nu chin trc khi n.

S. aureusLy nhim t ngi.Gy bnh tiu chy.V sinh cng nhn ch bin.

SalmonellaLy nhim t ngun nc, dng c.Gy bnh tiu chy.Nu chn trc khi n.

VirusTrong nhuyn th 2 v.Gy bnh vim ganNu chn trc khi n.

K sinh trngTrong thu sn sng ni nhim.Gy bnh vim ti, mt, gan.Soi gp, bo qun lnh, nu trc khi n.

Cc bin php kim sot

i vi mi nguy vt l:

Kim sot ngun cung cp nguyn liu (xem xt giy cam kt/ kim tra thc t nguyn liu). C th kim sot trn dy chuyn sn xut (t my d, soi lp). i vi mi nguy ho hc:

Kim sot ngun cung cp nguyn liu (xem xt giy cam kt/ kim tra thc t nguyn liu). Kim sot trn dy chuyn sn xut (ti nhng cng on c thm ph gia, phm mu). Kim sot bng cch dn nhn (cc ho cht c hi trong thc phm). i vi mi nguy sinh hc:

i vi vi khun gy bnh:

Kim sot nhit v thi gian. Kim sot bng cch gia nhit. Lm lnh v cp ng. Ln men hay kim sot pH. Thm mui hoc cc cht bo qun khc. Sy kh. Kim sot t ngun cung cp (bng cch thu mua chng t nhng ngun khng b nhim).i vi virus: gia nhit.

i vi k sinh trng:

Kim sot ch dinh dng: ch n v mi trng nui nguyn liu ( ngn khng cho k sinh trng lt vo thc phm). V hiu ho hoc loi b bng cch: un nng, sy kh, cp ng, soi gp. Bo qun ng lnh (to < -20 oC, t > 7 ngy).Bc 7: Xc nh cc im kim sot ti hn (CCP) da trn cy quyt nh

Bc 8: Lp cc gii hn ti hn cho tng CCP

Phng php thit lp gii hn ti hn Da vo kt qu th nghim do cng ty t nghin cu hoc hp ng vi mt phng th nghim bn ngoi. Da vo cc vn bn mang tnh php l nh: cc tiu chun, qui nh, lut l, ch th, hng dn ca nh nc, ca khch hng hoc ca nc nhp khu. Da vo cc ti liu, thng tin nghin cu khoa hc. Da vo kin ca cc chuyn gia. Khi tin hnh xc lp gii hn ti hn phi chn cc thng s, gi tr sao cho trong thc t sn xut c th d dng gim st cc thng s . Ngng vn hnh v iu chnh qu trnh

Ngng vn hnh: l mc nghim khc hn so vi gii hn ti hn, n c dng gim thiu nguy c xy ra s c trong sn xut. iu chnh qu trnh l mt hnh ng c thc hin khi t t gii hn vn hnh trnh vi phm gii hn ti hn.Bc 9: Thit lp h thng gim st cho tng CCP

Gim st ci gi?

Gim st bng cch no?

Khi no cn gim st? (gim st lin tc hay khng lin tc).

Ai l ngi gim st? (c th l cng nhn ch bin, cng nhn vn hnh thit b, cn b KCS,).

Bc 10: Thit lp cc hnh ng khc phc

Khi nim

Hnh ng khc phc l cc hnh ng d kin phi thc hin khi gii hn ti hn b vi phm nhm khc phc hu qu v ngn nga s ti din ca vi phm .

Cc cu thnh ca hnh ng khc phc Hiu chnh, loi tr nguyn nhn gy vi phm v khi phc kim sot qu trnh. Xc nh cc l sn phm sn xut trong khi c vi phm v xc nh cch x l n. Ghi li tt c cc hnh ng sa cha tin hnh. H s lu tr s gip cng ty xc nh cc vn xy ra. Hn na, hnh ng sa cha l bng chng chng t sn phm h hng b thi loi. Cc hnh ng sa cha bao gm:

ring v gi sn phm li nh gi an ton thc phm. Chuyn sn phm hay bn thnh phm b nh hng ti dy chuyn sn xut khc, ni khng vi phm gii hn ti hn. Ch bin li. Loi b nguyn liu. Chuyn sang mc ch s dng khc. Tiu hy sn phm. Cc bc cn thc hin khi a ra hnh ng sa cha

Bo co hnh ng sa cha

Khi thc hin hnh ng sa cha th phi c bo co v hnh ng sa cha, bao gm cc ni dung sau:

Nhn din qu trnh v sn phm. M t s c Hnh ng sa cha s thc hin di dng: Nu b vi phm th hnh ng sa cha.

Tn ngi chu trch nhim thc hin. Kt qu nh gi v hnh ng sa cha.Bc 11: Thit lp cc th tc kim tra xc nhn

Khi nimThm tra l p dng cc bin php, cc th tc, cc php th v cc cch nh gi khc nhm xc nh tnh hp l ca k hoch HACCP v xc nh s tun th theo k hoch HACCP trong thc t sn xut.

Mc chNu nh mc ch ca HACCP l ngn nga cc mi nguy i vi an ton thc phm, cn mc ch ca thm tra l to ra tin cy vo k hoch c xy dng da trn cc nguyn tc khoa hc vng chc v thch hp kim sot cc mi nguy lin quan n sn phm v qu trnh.

Cc hnh thc thm tra

Thm tra ni b: do i HACCP thc hin.

Thm tra t bn ngoi:

Do c quan nh nc c thm quyn (ngnh thu sn: NAFIQUACEN trung tm kim tra cht lng thu Vit Nam, ngnh thc phm: QUACERT). Do c quan i din nc nhp khu. Do c quan trung gian c u quyn.( Tuy nhin thm tra ni b l quan trng hn c.

Ni dung thm tra

Xc nhn gi tr s dng: l thu thp nhng bng chng xc nh tnh hp l ca cc thng s k thut trong k hoch HACCP.

Thm tra CCP:

Xem xt h s (biu mu gim st, bo co hnh ng sa cha, h s hiu chnh thit b). Xc nh chnh xc ca cc thit b dng gim st (hiu chnh thit b). Ly mu bn thnh phm (ti cc CCP) em kim nghim v nh gi hiu qu.Thm tra h thng HACCP (GMP, SSOP, k hoch HACCP): tng t nh thm tra CCP. Tn sut thm tra

Nu khng c g thay i, hng nm thm tra mt ln. Khi c s thay i ng ky v quy trnh hay v sn phm th tin hnh thm tra. Thm tra t xut khi c s khiu kin ca khch hng hay cc c quan c thm quyn ca nh nc. Lch trnh thm tra

nh ngha: l bng lit k chi tit y nhng ni dung ca hot ng thm tra phi thc hin nhm gip cho x nghip thc hin trong qu trnh sn xut m bo rng h thng HACCP ang thc thi v c hiu qu.

Ni dung: Lch trnh kim tra gm 5 ni dung

Thm tra ci g? Phng php tin hnh? Tn sut kim tra? Ai l ngi thc hin? H s lin quan?Bc 12: Thit lp ti liu v lu tr h s

Khi nim

Lu tr h s l hnh ng t liu ho mi hot ng c thc hin trong k hoch HACCP nhm m bo rng qu trnh thc hin HACCP c kim sot.

Mc ch

Lu tr h s nhm chng minh v xc nhn bng vn bn rng k hoch HACCP trong nh my, x nghip ang c thc thi. Khu hiu: Nu khng c h s th khng c HACCP

Cc loi h s cn lu trK hoch HACCP v nhng ti liu h tr xy dng HACCP:

Danh sch i HACCP v phn cng trch nhim ca h. Tm tt cc bc chun b c tin hnh trong vic xy dng k hoch HACCP. Cc chng trnh tin quyt (GMP, SSOP).H s gim st CCP.

H s v nhng hnh ng sa cha.

H s v cc hot ng thm tra. Yu cu i vi trong vic thit k biu mu, ghi chp v lu gi h sYu cu trong vic thit k biu mu: D s dng. Phi ch in. C th kt hp nhiu yu t trong cng mt biu mu. Khi cn thit th d dng thay i.Yu cu trong vic ghi chp h s: Khng c ty xo. Ghi y cc thng tin cn thit (trn biu mu) v theo ng tn xut ra. H s phi phn nh ng chnh xc v ng iu kin hot ng hin ti. Khng c dng tr nh tin hnh ghi chp h s. Khng hon thnh h s trc khi bt u v trc khi kt thc cng vic.Yu cu trong vic lu gi h s:

Cc biu mu l h s trng cn phi c chun ho. Nhn vin c lin quan phi nhn thc r trch nhim v vic lu tr h s. Thi gian lu tr h s lu hn thi hn s dng sn phm. TCN 129:1998 quy nh thi gian lu tr h s nh sau: i vi sn phm ti (nguyn liu bo qun lnh) 6 thng. i vi sn phm ng lnh hay ch bin khc ( hp kh, mm,) 24 thng.S CC BC V NGUYN TC CA H THNG HACCP

CHNG 3 PHNG PHP NGHIN CU

3.1 Tim hiu v cng ty

c s cho phep cng ty, chung ti tham khao tai liu ni b cng ty (phong hanh chanh nhn s, phong kinh doanh, phong QA,) va kt hp vi thng tin t website [11] hoan thanh.

3.2 Kho st quy trnh sn xut gi la

Chng ti trc tip kho st tng cng on ca quy trnh (t khu tip nhn nguyn liu ( thnh phm), ghi nhn cc thng s v th t cch thc hin ca tng cng on. Bn cnh , nh s h tr ca phng QA, qun c xng, nhn vin KCS va anh chi cng nhn ch dn. T vic thc t y, chung ti hiu chinh s , thuyt minh quy trnh mt cch y v chi tit.

3.3 Phn tch mi nguy tm n

Nh s h tr ca phng QA cung cp cc h s lu tr lin quan n khiu ni ca khch hng v sn phm gi la b mc v phng bao b nhiu ln. Kt hp ti liu ni b ca cng ty vi ti liu tham kho v HACCP (Trn ng, nm 2004), chng ti b sung s thiu st (*) ca cng ty gp phn hon thin bng phn tch mi nguy ny.

(*) Phn in mu l phn chng ti ngh.

3.4 Xc nh cc CCP tng ng vi mi nguy sinh hc

p dng s quyt nh CCP dng cho cc cng on trong quy trnh (s 4 cu hi)

Cu hi 1: Ti cng on ny c tn ti bin php phng nga no i vi mi nguy c xc nh khng?

Nu tr li l c, hi tip cu hi 2.

Nu tr li l khng (trong trng hp khng pht hin ra bin php phng nga no ti cng on ny), hi tip cu hi ph: vic kim sot cng on ny c cn thit cho an ton thc phm khng? Nu vn tr li l khng, cng on ny khng phi l CCP i vi mi nguy ng k . Chuyn sang mi nguy ng k tip theo (c th ngay cng on hoc cng on khc tip sau). Nu cu tr li l c, tc l khng nh rng mi nguy ng k cng on ny cn c kim sot. Trong trng hp ny, cn phi xem xt li cng on, qu trnh hoc bn thn sn phm b sung bng c bin php phng nga ph hp. Nu khng tm ra bin php phng nga kh d c th p dng cng on ny, trong trng hp HACCP khng m bo sn phm an ton 100%.

Cu hi 2: Cng on ny c c thit k c bit loi b hay gim thiu mi nguy ti mc c th chp nhn c khng?

Nu tr li l c tc l khng nh cng on ny l ni tt nht kim sot mi nguy v n CCP. Qu trnh c tip tc vi mi nguy ng k tip theo.

Nu tr li l khng, hi tip cu hi 3.

Cu hi 3: Liu mi nguy xc nh c th vt qua gii hn chp nhn hoc tin ti gii hn khng chp nhn c khng?

Nu tr li l c, hi tip cu hi 4.

Nu tr li l khng, cng on ny khng phi l CCP, tip tc phn tch mi nguy ng k tip theo.

Cu hi 4: C cng on tip theo no loi tr hoc gim thiu mi nguy ti mc c th chp nhn c khng?

Nu tr li l c, tc l khng nh mt cch chc chn s c mt cng on tip theo kh nng kim sot mi nguy ng k xc nh. Trong trng hp ny, cng on ny khng phi l CCP v qu trnh phn tch tip tc vi mi nguy ng k khc.

Nu tr li l khng, cng on ny l CCP.

3.5 Thit lp bng tng hp k hoch HACCP

Sau khi xc nh cc CCP tng ng bng s cy quyt nh trn (xem 3.3), chng ti lp bng tng hp k hoch HACCP cho tng CCP vi mu sau:

Tn san phm : GIO LUA

Cach phn phi va bao quan : Bao quan nhit lanh (0 4oC), tranh anh nng chiu trc tip, cn trung, nhng ni m thp.

Cach s dung : Co th dung ngay hoc ch bin tuy thich. i tng s dung : ai chung.

CCPMi nguyMc ti han cua thng s kim soatBin phap giam satHanh ng sa chaH sThm tra

Ni dungBin phapTn sutTrach nhim

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CHNG 4 - KT QU V BN LUN

4.1 Tm hiu v cng ty [8,9]

4.1.1 Lch s hnh thnh v pht trin cng ty

Cng ty TNHH Thc phm Dinh Dng Si Gn (Saigon Nutri Food SNF) c tha k bi cng ty Basa Vina (nh my ch bin c xy dng theo tiu chun ISO 9001:2000 v HACCP vo nm 2005 trn din tch 4.500 m2, to lc ti Khu Cng Nghip Sng Thn 2, Huyn D An, Bnh Dng). Cng ty ny chnh thc i vo hot ng thng 12 nm 2006 vi i ng cng nhn lnh ngh, trang thit b hin i v ban lnh o c nng lc chuyn mn cao, giu kinh nghim.

Ch trng ca cng ty l cung cp cho x hi nhng thc phm Sch An ton Dinh dng - Tin dng. Trong giai nm 2007, cng ty cho ra th trng mt chui sn phm xc xch tit trng theo cng ngh Nht Bn do chuyn gia Nht hng dn v bn giao cng ngh. Sau , cc dng sn phm mi nh hp, tht ngui s tng bc ra i lm phong ph sn phm trn th trng.

Thng qua mt chin lc c trng tm, ch trng cam kt kin nh v khu cht lng cng b quyt cng ngh v chnh sch phn phi n tay ngi tiu dng vi gi c hp l, m bo cht lng v v sinh an ton thc phm.

Tn cng ty: TNHH thc Phm Dinh Dng Si Gn

Tn ting Anh: Saigon Nutrifood Co.,Ltd.

Tn vit tt: SNF Co.,Ltd.

Tr s giao dch: ng s 2, KCN Sng Thn, D An Bnh Dng.

T: (0650)737692Fax: (0650).737694

Email: www.saigonnutrifood.comCng ty m: Cng ty TNHH Quang Dng C: 27 Nguyn Trung Trc, Q.1

4.1.2 Tnh hnh sn xut cng ty

duy tr v thc hin tt cc ch tiu t ra cng ty khng ngng pht trin, hon thin c v cht v lng vi qui m nh my gm:

Din tch nh xng sn xut 2000 m2 (trong din tch khun cin 4500 m2).

Dy chuyn cng ngh my mc tin tin hin i c nhp t Nht, ph hp vi yu cu sn xut).

Lc lng lao ng 120 cn b - cng nhn vin lnh ngh, cng i ng cn b k thut nng ng nhiu kinh nghim v yu ngh.

Nng sut sn xut hng nm: 700 tn/nm.

Cc chng trnh qun l cht lng ang c hon thin v s p dng theo tiu chun ISO 9001:2000, HACCP vo gia thng 3 nm 2008.

Cc mt hng:

Xc xch tit trng gm c:

Tasty Sausage (xc xch hng heo).

Tasty Cheese (xc xch hng ph mai).

Tasty Sausage (xc xch hng Jam bng).

Xc xch gan, xc xch trng va xc xch bp.

Gi la.

Xc xch chin x.

Ch gi gm c:

Ch gi da xp nhn tht.

Ch gi r nhn xc xch.

Th trng tiu th: Tp. H Ch Minh, Bin Ho, Bnh Dng, Long An, Tin Giang, Bn Tre.

Mc tiu mong mun hng n khch hng ca cng ty l phc v v p ng tt nhu cu v m thc ca ngi tiu dng vi cht lng tin ch nht.

4.1.3 C cu t chc cng ty

Gim c: l ngi ng u cng ty, iu hnh mi hot ng ca cng ty, b nhim cc ph gim c, la chn v bt cc cn b, trng ph phngtrnh cc bo co v hot ng ti chnh v kt qu kinh doanh ca cng ty. Chu trch nhim v ton b hot ng kinh doanh ca cng ty trc php lut. Th k gim c: tr gip cng vic cho gim c. Phng hnh chnh nhn s: Tuyn dng v o to nhn s. Lao ng tin lng v chnh sch i vi ngi lao ng. Lm cc cng tc hnh chnh (vn phng phm, phng tin vn chuyn,...). Cng tc nhn s. Phng k ton ti chnh: Tham mu, tr l gim c cng tc lin quan n ti chnh k ton.

Theo di, phn tch cc hot ng sn xut kinh doanh lin quan n chi ph ti chnh nh: bn hng (doanh thu), sn xut (chi ph), qu trnh lun chuyn tin t, phn tch l li trong tng giai on.

Phng kinh doanh v makerting: Pht trin, duy tr th trng bn hng. Thc hin k kt cc hp ng mua bn sn phm. Pht trin v m rng cc knh phn phi bn hng. H tr, thc y cc chin lc bn hng, qung b thng hiu. Phng QA & RD: Kim sot, xy dng quy ch v v sinh thc phm, cht lng cho sn phm ca cng ty. Kim tra cht lng nguyn liu, thnh phm v cc sn phm do cng ty sn xut m bo v mt quy cch. Kim sot cc iu kin v sinh t khu chun b sn xut, trong qu trnh sn xut n vic lu tr sn phm. Tham gia hoc trc tip nghin cu ch bin sn phm mi, nh gi cht lng sn phm mi v lm th tc ng k cht lng v nhn hiu i vi cc c quan qun l, nh nc c thm quyn. Cp giy xc nhn cht lng nguyn liu, thnh phm trc khi nhp vo kho hoc cc mt hng u thc cho cng ty tiu th. Theo di, phn tch nh gi, bo co nh k hoc t xut v tnh hnh cht lng sn phm cho gim c cng ty v c quan o lng tiu chun cht lng c s h tr t vn. Phng k thut c in: Qun l, bo tr, vn hnh cc thit b v phng tin phc v sn xut cho cng ty. Theo di, qun l nh mc tiu hao s dng cc ngun nhin liu phc v sn xut (in, nc, du, ...). Theo di h thng my mc thit b, m bo cc my mc thit b hot ng n nh. Xng sn xut: L ni tin hnh sn xut cc sn phm ca cng ty. C nhim v m bo lng sn phm kp thi cung cp cho khch hng. Kt hp vi b phn QA & RD th nghim cc sn phm mi. B phn thu mua: chu trch nhim thu mua cung cp cc loi vt t, hng ho, cng c, dng c trong v ngoi nc phc v cho vic sn xut, kinh doanh ca cng ty. B phn kho: qun l xut nhp cc loi vt t, hng ho phc v sn xut v kinh doanh ca cng ty.4.2 Quy trnh sn xut gi la

Quy trnh

Thuyt minh quy trnh

Tip nhn nguyn liu (kim tra ngoi quan, pha lc, ra)

Kim tra ngoi quan tht c t yu cu nhp kho hay khng (tht khng PSE hoc DFD, m khng vng, khng bin cht, tht v m phi sch, m bo an ton v sinh thc phm). Loi b cc gn ln, da, cc phn b t huyt, xut huyt, lng,

Ra tht qua 2 bn nc cha clorin tng ng vi cc nng 150ppm, 30ppm. Sau , em qua ra 2 bn nc lnh.

Xay ht (xay th) v p tht

Qu trnh ny lm thay i kch thc ca khi tht theo yu cu to nn b mt tip xc ln ca ming tht, to iu kin cho vic p mui d dng. Phi trn cc ming tht nh v mui tinh c ho trn mt cch ng u sau khi tri qua thi gian phi trn khong 3 5 pht. p: qu trnh ny rt quan trng, n quyt nh v cht lng ca tht v kh nng n nh v to mu ca tht p.

Yu cu k thut: giai on xay th phi c thc hin mt cch lin tc, v trong qu trnh xay, nhit tht s tng ln do hot ng ca my. Thi gian cho php vic phi trn t n s ng nht l trong khong 3 5 pht. Nu vt qu thi gian trn th s lm nh hng n nhit ca tht p. Qu trnh p phi theo 2 thng s k thut sau: totm tht : 0 2oC , t : khong 24h.

Xay nhuyn to paste tht

Qu trnh xay nhuyn rt quan trng v y l giai on m tt c cc thnh phn nguyn liu, gia v, ph gia c nghin nt, o trn v kt dnh li thnh khi ng nht, to nn hn hp paste tht bn.

Yu cu k thut: trc khi thc hin qu trnh ny cng nhn cn lm v sinh my mc, dng c cha, ni lm vic v thn th ngi vn hnh sch s. Tht sau khi p ri cp ng c ly ra xay nhuyn phi c nhit tm trong khong -4 -6oC. Ton b cc thnh phn ph gia, gia v, ph liu phi c cho vo theo trnh t nht nh. Khi paste tht c xay nhuyn v nhit paste tht 14oC th dng li. Paste tht c ng trong thng nha, c bao nilng che ph, nu cha a qua my KAP nhi ngay th s c chuyn vo phng lnh c nhit thch hp trnh lm tng nhit paste tht.

Nhi nh hnh

Nhi chnh l qu trnh bao gi nh hnh cy xc xch. Qu trnh nhi gip bo v thc phm khng b bin i tnh cht hay b xm nhp bi cc tc nhn ca mi trng, gip cho qu trnh thanh trng thc hin d dng do paste tht c bc ngoi bng mng phim c tnh nng bn nhit, khng thm nc to nn tnh c trng cho xc xch thanh trng.

Yu cu k thut: trc khi thc hin qu trnh ny cng nhn cn lm v sinh my mc, dng c cha, ni lm vic v thn th ngi vn hnh sch s. KAP (xem ph lc A) c kim tra thng xuyn trong qu trnh nhi trnh s h hng v my mc lm tng nhit . Thng xuyn kim tra li trng lng ca cy gi la kp thi chnh li bm nh lng. kim tra ton b cc chi tit v kp thi sa cha khi c s sai lch.

Thanh trng:

Qu trnh thanh trng lm chn thc phm, tht c trng n u v khng b bin dng trong nc. Qu trnh thanh trng, phn ln tiu dit hon ton cc vi khun hiu kh nhng cc vi sinh vt chu nhit v bo t ca chng khng tiu dit c. V th, gi la cn c bo qun lnh (0 4oC).

Yu cu k thut: trc khi a gi la vo l thanh trng, ni lm vic phi c v sinh sch trnh nhim bn t cc sn phm khc. Cng nhn vn hnh my theo cc thng s chun sau: totm gi la = 80oC 1, Pi khng = 1,0 1,1 atm, tgi nhit = 10 15 pht, tgia nhit = 55 pht, tgii nhit = 30 50 pht, s v: 28 32 v.

Hon thin sn phm (bo n, lau kh, kim tra, ng gi, v thng mt)

Loi b cc cy gi la khng t yu cu (cong, bao b nhn, ngn,). Sau khi thanh trng c ra r nha tht ngui nhm n nh cu trc sau chuyn qua khu ng gi. Cng nhn dng khn lau kh v sch cc cy gi la sau khi bo n. Cn phi loi ra cc cy gi la b mm, b cong, hai u khng u, u clip, ng hn b h, v tu theo mc a vo ti ch hay c bin php x l khc.

Ban lun: Qua vic khao sat quy trinh san xut tai cng ty, chung ti nhn thy cach thit k ng i cua xng san xut cac cng oan cha at (li i chng cheo t cng oan nay qua cng khac, thc phm chin va sng chung) nn kha nng nhim cheo d xay ra. khc phuc tinh trang nay, cng ty cn phai thit k ng i mt chiu xng. 4.3 Phn tch mi nguy tim n

BNG PHN TCH MI NGUY TIM N

S hiu: ngy ban hnh:

Ln ban hnh:

Quy trinh ch bin nhom san phm: Gi la

- Ngi lp:

- Ngy lp:

- Ngi ph duyt:

- Ngy ph duyt:

12345678

Cong oanCac moi nguy Kha nang phat sinhMc o anh hngSo lng hien dien co the c tnh

Kha nang ton tai va phat trien cua moi nguyKha nang kiem soat va bien phap phong nga co the ap dung

ieu kien bnh thngieu kien thay oi bat li

Tiep nhan nguyen lieu Sinh hoc :

- Vi sinh vat hieu kh (TPC)

100%

100%

Co the anh hng en sc khoe khi vt tieu chuan 3.105 CFU/ml

( TCVN 7050: 2002)- ieu kien phat trien: 30-400C, pH 7, co oxi.

- ieu kien b c che 0-40C b tieu diet: >700C.

- Ch nhan nguyen lieu co giay chng nhan kiem dch cua c quan thu y co tham quyen.

- C s giet mo phai at tieu chuan an toan ve sinh.

- Kiem tra cam quan nguyen lieu, ieu kien xe van chuyen, dung cu cha nham loai bo nhng nguyen lieu khong at tieu chuan ve sinh.

- Kiem tra 1 lan / 6 thang oi vi NCC on nh (co ky hp ong cung cap: gia ca on nh, lng tht eu an) va kiem tra lan au oi NCC mi.

- Loai bo mot phan qua cong oan thanh trung va b c che sau khi bao quan lanh

- Vi sinh vat gay benh :

Clostridium botulinum va bao t

Clostridium perfringens,

0%Co the b nhiem do VSTP t c s giet mo khong at hoac t thu benh trong qua trnh van chuyen

- Anh hng nghiem trong en sc khoe ngi tieu dung 0/ gam

( TCVN 7050: 2002)

Tuy thuoc vao chat lng ngnuyen lieu

- ieu kien phat trien thuat li: 26 - 280C, song k kh, sinh nha bao, gay benh bang ngoai oc to.

- ieu kien b tieu diet: 1200C / 10 phut.

- ieu kien phat trien thuat li: 37 - 450C, song k kh, sinh nha bao, gay benh bang ngoai oc to.

- ieu kien b tieu diet: chet 900C / 10 phut, oc to b vo hoat 600C / 10 phut.

//

Staphylococcus aureus,

0%Co the b nhiem do VSTP t c s giet mo khong at

hoac t thu benh trong qua trnh van chuyen

Anh hng nghiem trong en sc khoe ngi tieu dung10 khuan lac/gam

( TCVN 7050: 2002)- Chet 60oC / 20 phut

- oc to b vo hoat 2500C trong 11 phut

- Sinh oc to 15- 46oC//

Coliform


Anh hng en sc khoe ngi tieu dung50 khuan lac/ gam

( TCVN 7050: 2002)- Sinh trng tot nhat

21 37 oC, pH = 4,4 9,0, khong tao bao t.

- Chet 60 65oC trong

3 5//

E. coli


Anh hng en sc khoe ngi tieu dungCha phat hien- ieu kien phat trien: 5 - 400C (tot nhat: 370C), pH = 7 7,2 khong sinh nha bao.

- ieu kien b tieu diet: 550C / 10 phut hoac 600C / 30 phut.//

Salmonella


Anh hng en sc khoe ngi tieu dung0/ 25gam

( TCVN 7050: 2002)- ieu kien phat trien: 6 - 420C (huat li: 35 - 370C), pH = 6 9 (pH tot = 7,2) khong sinh nha bao.

- ieu kien b tieu diet: 600C / 10 phut hoac 1000C / 2 phut.

//

Bacillus cereus

0%Co the b nhiem do VSTP t c s giet mo khong at

hoac t thu benh hoac t thu benh trong qua trnh van chuyen

Anh hng nghiem trong en sc khoe ngi tieu dung100 khuan lac / gam

( TCVN 7050: 2002)- ieu kien phat trien: 10 - 450C, song k kh, sinh nha bao.

- ieu kien b tieu diet: 560C / 10 phut giet chet vi khuan dang sinh trng, 1100C/ 15 phut diet c vi khuan dang nha bao, 1260C/ 10 phut pha huy oc to.

//

Ky sinh trung:

- Gao heo (C.cellulosae)

- Gao bo (C. bovis)

- Giun xoan (Trichinella)0%-Nhiem t thu benh

-Rat t co kha nang phat sinh Anh hng nghiem trong en sc khoe ngi tieu dungKhong cho phep

( TCVN 7050: 2002)- Cht 45 50oC, nang sng c khoang 2 -3 nam trong c the, sau o b hoa voiKCS kiem tra va loai ngay khau tiep nhan nguyen lieu au vao.

Nam moc:

- Aflatoxin B1

0%Khi bao quan, lu tr ieu kien khong totAnh hng en sc khoe va nghiem trong khi sinh oc to< 0.005 (mg/kg)

( TCVN 7050: 2002)Ben vng va gay ung th manh gan.//

Pha Loc & ra nguyen lieuSinh hoc

- Nam moc, vi sinh vat gay benh (E. Coli, Coliforms, Staphylococcus aureus, Clostridium perfringens, Salmonella. .. ) t nguyen lieu co the gia tang tai cong oan nay do tnh trang ve sinh dung cu, thiet b, con ngi kem, nhiet o phong pha loc khong at.

100% 100% tong so lo hang san xuat khi bao quan, ve sinh dung cu, thiet b, con ngi san xuat kem.- Anh hng en sc khoe ngi tieu dung va giam chat lng san pham.

Khong kiem tra tai cong oan nay- ieu kien phat trien: 30-400C, pH 7, co oxi.

- ieu kien b c che/ tieu diet: >700C- Dung cac GMP, SSOP (Ph lc D, E).

- Ra tht bang nc clo vi nong o phu hp (100 150ppm).

- Loai bo mot phan qua cong oan thanh trung & b c che sau khi bao quan lanh

Tiep nhan nc a - Vi sinh vat

(E. Coli, Coliforms) 0%Co the phat sinh khi NCC khong am bao VSATTP

100% lo hang- Anh hng nghiem trong en sc khoe ngi tieu dungTheo TCVN 7050: 2002- Kha nang ton tai: E.Coli: 5 - 40 0C , Coliforms: 21 37 oC

- Nguy c phat trien: khong.- Co giay cam ket nguyen lieu am bao an oan ve sinh cua nha cung cap.

- Yeu cau NCC kiem tra nh ky 6thang/lan.


Tiep nhan phu gia Sinh hoc

- VSV hieu kh, nam moc va oc to nam moc trong phu gia 0%Co the phat sinh khi nguyen phu lieu co o am khong at (>10%)Anh hng nghiem trong en sc khoe ngi tieu dungBen vng - Kiem soat qua GMP tiep nhan phu lieu (Phu Luc D).- Kiem tra qua CA (certificate analysys).

Tiep nhan bao b tong hpSinh hoc

E. Coli, Coliforms,

nam moc0%100% khi NCC khong am bao ieu kien ve sinh trong san xuat.- Anh hng en sc khoe ngi tieu dung.Cha phat hienKhong co-Kiem soat qua GMP tiep nhan nguyen phu (Phu Luc D).

Can ong phu lieuSinh hoc:

Vsv, nam moc- khong xay ra- Co the nhiem t dung cu, con ngi ve sinh kem.

- Co the nhiem cheo.- Anh hng en sc khoe ngi tieu dung.Cha phat hienKhong co -Kiem soat qua GMP tiep nhan nguyen phu lieu (Phu Luc D).

Xay hat Sinh hoc

- Nam moc, vi sinh vat gay benh (E. Coli, Coliforms, Staphylococcus aureus, Clostridium perfringens, Salmonella. .. ) t nguyen lieu co the gia tang tai cong oan nay do tnh trang ve sinh dung cu, thiet b, con ngi kem.

0% Co the phat sinh khi ve sinh dung cu, thiet b, con ngi san xuat kem, nhiet o tam tht cao.- Anh hng en sc khoe ngi tieu dung va lam giam chat lng san pham.Khong kiem tra tai cong oan nay- ieu kien phat trien: 30-400C, pH 7, co oxi, rieng E.Coli: 5 - 40 0C , Coliforms: 21 37 oC- ieu kien b c che/ tieu diet: >700C- Dung cac GMP, SSOP (Phu Luc D, E).


Tr lanh (0 -4oC)Sinh hoc

Nam moc, vi sinh vat gay benh (E. Coli, Coliforms, Staphylococcus aureus, Clostridium perfringens, Salmonella. .. ) se b c che tai cong oan nay.0% - Co the phat sinh khi nhiet o bao quan khong at, van toc truyen nhiet cham, thi gian tr lanh khong qua lau (140C, t >5phut/me)Tang kha nang tap nhiem va lam anh hng en chat lng san pham.Khong kiem tra.Khong co - Dung cac GMP, SSOP tng ng e kiem soat (Phu Luc D, E).

- Bao dng may moc nh ky, hieu chuan nhiet ke t nhat 1 nam 1 lan.- Loai bo mot phan qua cong oan thanh trung va b c che sau khi bao quan lanh.

Kap nhoi nh hnhSinh hoc

Nam moc, vi sinh vat gay benh (E. Coli, Coliforms, Staphylococcus aureus, Clostridium perfringens, Salmonella. .. ) t nguyen lieu, giai oan trc va co the gia tang tai cong oan nay.0% - Co the phat sinh khi ve sinh dung cu, thiet b, ve sinh con ngi kem va khi nhiet o phong lanh khong at.Tang kha nang tap nhiem va lam anh hng en chat lng san pham.Khong xac nh.Han che do nhiet o thap (19 200C)- Dung cac GMP, SSOP tng ng e kiem soat (Phu Luc D, E).

- Ve sinh may moc hang ngay sau khi nhoi xong.

- Loai bo mot phan qua cong oan thanh trung va b c che sau khi bao quan lanh.

Thanh TrungSinh hoc

Tat ca cac moi nguy sinh hoc t nguyen lieu va t cac cong oan trc. Nam moc, vsv100% - Nhiet o thanh trung khong tieu diet het cac vi sinh vat va bao t.

- Anh hng nghiem trong en chat lng san pham va sc khoe ngi tieu dung khi s dung. Cha phat hien.- Phat trien theo thi gian- Tuan thu GMP thanh trung.

- Hieu chuan cac thiet b ch th nhiet o, ap suat, thi gian

- Bao tr MMTB nh ky.

- Lay mau thanh pham kiem tra vi sinh vat theo nh ky.

Bao on- lau san pham kiem tra san phamSinh hoc:

- Nhiem vi sinh vat gay benh t gie lau, tay cong nhan , dung cu .

- t chuot , gian . . .0%- Co kha nang lay nhiem t gie lau khong sach, tay cong nhan neu ve sinh khong at vao mang phim b rach.

- Bao quan khong tot b chuot, gian can.

-Anh hng en chat lng san pham va sc khoe ngi tieu dung khi s dung Lay mau kiem tra nh ky theo bo tieu chuan san pham a cong bo.Phat tren theo thi gian.- Dung cac GMP va SSOP tng ng e kiem soat (Phu Luc D, E).

- Kiem tra loai bo e tai che cac san pham b rach mang phim.

- Kiem tra chat che bao b mua vao.

- Kiem tra xet nghiem nh ky thng xuyen.

ong goi Sinh hoc

Nhiem vi sinh vat gay benh t cong nhan, bao b cap 2.0%- Co the nhiem t cong nhan

- Nhiem t bao b cap 2 neu bao b khong at.Co kha nang anh hng en sc khoe ngi tieu dung, ac biet tre em khi dung mieng can trc tiep len mang phim.Cha phat hien.Phat trien theo thi gian- Dung cac GMP va SSOP tng ng e kiem soat (Phu Luc D, E).

- Kiem tra chat che bao b mua vao.

Lu kho va bao quan lanh (0 40C)Sinh hoc:

Vi sinh vat con sot trong san pham.0%- Nhiet o bao quan khong am bao.-Anh hng nghiem trong en sc khoe ngi tieu dung.

- H hong san pham.

Phat trien theo thi gian- Ch cho xuat san pham at nhiet o.

- Kiem tra nhiet o bao quan thng xuyen.

Giao hang Sinh hoc

Vi sinh vat con sot trong san pham.0%Co kha nang phat trien khi nhiet o va thi gian van chuyen khong am bao.Phat trien theo thi gianVan chuyen bang thung mut ay kn hoac bang xe lanh.

Ban lun: Vi san phm gio lua c thanh trung (to=80oC) nn cha tiu dit c cac vi khun chiu nhit cao va bao t cua chung (Clostridium botulinum va Clostridium perfringens). han ch s phat trin loai vi khun nay cn phai v goi trong phong lanh va bao quan lanh ngay (tophong tr lanh= 0 ( 4oC).

4.4 Bng xc nh cc CCP

Ngy ban hnh:S hiu:Ln ban hnh:

Bin son

Ph duyt

Ln sa i:

S trang:

BNG XC NH CC CCP

Nhom san phm: Gio luaCng on ch binMi nguy cn kim sotp dng cy quyt nh CCP

CH1

(C/K)CH2

(C/K)CH3

(C/K)CH4

(C/K)CCP

(C/K)

Tip nhn nguyn liu chnhSinh hc:

- Vi sinh vt hiu kh v gy bnh.CC--C

Pha lc v ra nguyn liuSinh hc:

- Vi sinh vt hiu kh v gy bnh.CKCCK

Xay htSinh hc:

- Vi sinh vt hiu kh v gy bnh.KK--K

Tr lnhSinh hc:

- Vi sinh vt hiu kh v gy bnh.CKK-K

Xay paste

Sinh hc:


Nhi nh hnh

Sinh hc:


Thanh trngSinh hc:


Bo qun lnh

(0 4oC)Sinh hc:


Giao hngSinh hc:


Ngy ban hnh:S hiuLn ban hnh:

Bin son

Ph duyt

Ln sa i:

S trang:

BANG TNG HP K HOACH HACCP

4.5 Bng tng hp k hoach HACCPTn sn phm : GI LACch phn phi v bo qun: Bo qun nhit lnh (0 4oC), trnh nh nng chiu trc tip, cn trng, nhng ni m thp.

Cch s dng : C th dng ngay hoc ch bin tu thch.i tng s dng : i chng.

CCPMi nguyMc ti hn ca thng s kim sotBin php gim stHnh ng sa chaH sThm tra

Ni dungBin phpTn sutTrch nhim

12345678910

Tip nhn nguyn liu chnhSinh hc

- Vi sinh vt hiu kh v gy bnh. - Giy chng nhn kim dch ca c quan th y c thm quyn v cc tiu chun v tht.- Giy chng nhn kim dch ca c quan th y c thm quyn.- Gim st trn h s.Tng lQCT chi l hngH s tip nhn nguyn liu.- Trng phng QA xem xt h s kim tra 1 ln/thng.- Ly mu kim tra i vi NCC mi v kim tra 1 ln/6 thng i vi NCC n nh.

Bo qun lnh

(0 - 4oC)Sinh hc

- Vi sinh vt cn st trong sn phm. Nhit tm sn phm

(0 - 40C).Kim tra nhit phng tr lanh thng xuyn, o nhit tm sn phm.

- Kim tra nhit phong tr lanh thng xuyn, o nhit tm sn phm.Tng mQC, qun c v phng k thut nhit lnh.Kim tra thit b lm lnh, h thng thng gi, v sinh lm lnh v iu chnh nhit lm lnh.H s: my mc thit bv lm lnh. - Trng phng QA xem xt h s kim tra 1 ln/thng.

- Ly mu o nhit tm sn phm nh k 1ln/thng v kim tra vi sinh vt 1 ln/ 6 thng. - Nhn vin phng k thut nhit lnh kim tra h thng lm lnh 1 ln/ thng.

Giao hangSinh hc

- Vi sinh vt cn st trong sn phm.o nhit tm sn phm trc khi xut (2 - 40C)Vn chuyn bng thng mt y kn hoc bng xe lnh.Vn chuyn bng thng mt y kn hoc bng xe lnh.Tng lQCo nhit tm sn phm trc khi cho xut hng.H s: giao hng.- Trng phng QA xem xt h s kim tra 1 ln/thng.

- o tm nhit sn phm 1 ln/ thng.

Thanh trungSinh hc

- Vi sinh vt hiu kh v gy bnh.- Nhit thanh trng: 800C 1

- Thi gian: 10 - 15 pht.

- p sut: 1,0 ( 1,1 atm.- Nhit thanh trng.

-Thi gian.

- p sut. - Quan st qua:- Nhit k- ng h01ln/m CNVH

- iu chnh cc thng s tr v ng yu cu k thut.

- C lp lng bn thnh phm gia 2 ln kim tra v thanh trng li.- H s: thanh trng- Qun c kim tra h s, kim tra thng s k thut hng ngy.

- Kim tra vi sinh xc nhn gi tr s dng ca l thanh trng ln u tin khi s dng.- Ly mu thnh phm kim tra vi sinh vt 1 l/ 6 thng v khi c sa cha l thanh trng.

CHNG 5 - KT LUN V KIN NGH

5.1 Kt lun

T nhng kt qua cua tai, chng ti rt ra mt s nhn nh nh sau:

Tim hiu v cng ty, chung ti nhn thy mc du quy m sn xut ca cng ty tuy nh nhng a p ng c cc tiu chun v v sinh an ton thc phm, c bit l HACCP, GMP, SSOP. Hin ti cng ty ang chun bi m rng dy chuyn san xut, khng ngng phat trin cac san phm mi, thi trng tiu thu ngay cang ln, doanh thu tng. Can b, cng nhn vin tun thu ung cac quy inh cng ty va co trach nhim cao trong cng vic.

Quy trnh sn xut c m t ng vi thc t ca qu trnh chng ti kho st ti cng ty. Tuy nhin, thi gian ca cng on p tht c th thay i so vi thc t (tthctp : 5 6 h, tlthuytp : 24h).

Phn tich mi nguy sinh hoc trn san phm, chung ti nhn thy kha nng phat trin cua loai vi khun Clostridium botulinum va Clostridium perfringens rt cao, chung ti a ra bin phap ngn nga (xem chng 4, muc 4.3).

Da trn cy quyt inh chung ti a xac inh c 4 CCP (xem chng 4, muc 4.4)

Chung ti a xy dng k hoach HACCP kim soat c mi nguy sinh hoc tai cac cng oan trn (xem chng 4, muc 4.5).

5.2 Kin ngh

Trn thc t, cng ty xy dng h thng HACCP nhng cha c trin khai a vo hot ng. Thit ngh, cng ty cn p dng h thng HACCP nhanh chng hn ch, lm gim tn tht chi ph, m bo tnh an ton v sinh thc phm v cht lng sn phm.

Phi xy dng li ng i cua xng san xut thanh ng i mt chiu nhm hn ch kh nng b nhim cho, xy dng phng pha lc ring va m bo lnh han ch s phat trin cua vi sinh vt.

Gim c

Ti cc cng on ny hoc cc cng on sau c bin php phng nga nao i vi mi nguy xc nh khng?

C

Khng

Vic kim sot cng on ny c cn thit cho an ton thc phm khng?

C

Ci bin cng on, qu trnh

Khng

Khng phi CCP

Kt thc

Cng on ny c loi tr hoc gim thiu kh nng xy ra mi nguy ng k n mc c th chp nhn c hay khng?

C

Khng

C th xy ra mi nguy c xc nh vt mc cho php hoc c th tng n mc khng chp nhn hay khng?

C

Khng

Khng phi CCP

Kt thc

Cng on tip theo c th loi tr hoc gim thiu mi nguy

hi ti mc c th chp nhn c hay khng?

C

Khng

Khng phi CCP

IM KIM SOT TI HN

Kt thc

CH4

CH3

CH2

CH1

C th ti ch hay phc hi s an ton cho sn phm khng?

Khng

C

Ti ch, phc hi

Gii php cui cng hu b hay loi b sn phm chuyn sang dng sn phm khc.

Bc 3

Bc 4

C lp sn phm

C hin hu mi nguy v an ton khng?

C

Khng

Gii phng l hng

Bc 1

Bc 2

+ Xt nghim (l, ho, sinh).

+ kin chuyn gia.

1. Thnh lp i HACCP

2. M t sn phm

3. Xc nh mc ch s dng

4. Xy dng s quy trnh cng ngh

5. Thm nh thc t s quy trnh cng ngh

10. Thit lp cc hnh ng sa cha khi gii hn ti hn b vi phm

9. Thit lp th tc gim st ti mi im CCP

8. Thit lp cc gii hn ti hn cho mi im CCP

6. Lit k v phn tch cc mi nguy hi,

ra cc bin php kim sot

7. Xc nh cc im CCP

11. Thit lp cc th tc thm tra

12. Tp hp ti liu chng trnh HACCP. Lp h s ca qu trnh p dng HACCP.

Cc bc chun b

Nguyn tc 2

Nguyn tc 3

Nguyn tc 7

Nguyn tc 6

Nguyn tc 5

Nguyn tc 4

Nguyn tc 1

Ti cc cng on ny hoc cc cng on sau c bin php phng nga nao i vi mi nguy xc nh khng?

C

Khng

Vic kim sot cng on ny c cn thit cho an ton thc phm khng?

C

Ci bin cng on, qu trnh

Khng

Khng phi CCP

Kt thc

Cng on ny c lai tr hoc gim thiu kh nng xy ra mi nguy ng k n mc c th chp nhn c hay khng?

C

Khng

C th xy ra mi nguy c xc nh vt mc cho php hoc c th tng n mc khng chp nhn hay khng?

C

Khng

Khng phi CCP

Kt thc

Cng on tip theo c th loi tr hoc gim thiu mi nguy

hi ti mc c th chp nhn c hay khng?

C

Khng

Khng phi CCP

IM KIM SOT TI HN

Kt thc

CH4

CH3

CH2

CH1

Nguyn liu

Kim tra ngoi quan

Pha lc

Ra

Xay ht

Lau kh, sch

ng gi/ v hp

Thanh trng

p

Xay nhuyn

Bo n

Nhi, nh hnh

V thng mt

Kim tra

S t chc cng ty TNHH Thc Phm Dinh Dng Si Gn

B phn kho

B phn thu mua

Xng sn xut

Phng k thut c in

Phng QA & RD

Phng kinh doanh Makerting

Phng k ton

ti chnh

Phng hnh

Chnh nhn s

Th k gim c

Bo qun lnh

(0 - 4 oC)

to : 80oC, P= 1,0 1,1 atm

t = 10 15 pht

totm tht : 0 2oC

t = 24h

Nh tng, m, vy, DHA, calci, x, nc mm, gia v,

50PAGE 49

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