资源描述
ShandongDingshengFood Co. LTD
Pet Food(drying)
HACCP Project
(Third Edition)
Number:DSH-2011
Authorized:HACCP group
Approver:YuHuitong
Effective date:2011.01.10
Change Log
HACCP team according to each of the processing steps of the analysis of the characteristic of its potential food safety harmed,and developed on a variety of harmeds and control measures. The control measures of effectiveness, compliance, applicability, at least review every year ,and according to the review result due to the HACCP plan revision, the following is the revision log
Number
Edition
Sign
2007.Sep
First(publish new paper)
YuHuitong
2008.Aug
second (increase the variety of products)
YuHuitong
2011.Jan
third(control process)
YuHuitong
HACCP Project
Content
list
edition
3
page
Page 3
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
1、Release order 、authorization
2、Organization chart
3、HACCP group and responsibilities
4、HACCP Project
4.1、Product description
4.2、Processing technology and flow chart
4.3、Process Harmed Analysis Worksheet
4.4、Harmed analysis and decision tree
4.5、HACCP Project table
5、HACCP personnel training program
6、Key control points of corrective action
7、HACCP verification procedures
HACCP Project
Content
1、Release order
edition
3
page
Page 4
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
The company according to the principle of the HACCP and the related law, industry standards and guidelines developed a HACCP program. It is from receipt of raw material to finished products for processing of the whole process of hazard analysis, critical control point, the critical control points of activity control in critical limits, to ensure product safety and health. The company developed the HACCP pet food plan, all the staff of the company must abide by and implement.
From the date of approval of the plan implementation.
Sign: YuHuitong
Date of approval: In January 10, 2011
HACCP Project
Content
1、Authorization
edition
3
page
Page 5
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
In order to further improve our quality assurance system, consolidate and deepen the quality of management, promote quality management standardization, internationalization, improve the quality of our products, and gradually with the international management standards, HACCP special authorization team (team members list sees accessory ) for《HACCP》plan, organization and implementation, and the right of the unqualified items ordered the staff of the finishing
Sign: YuHuitong
Date of approval: In January 10, 2011
HACCP Project
Content
2、Organization chart
Edition
3
page
Page 6
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Security Department
Fax room
Sales Office
Development Department
Financial affairs
Equipment department
Quality inspection department
Technology Section
production of office
Deputy General Manager - Equipment
Company office
General Manager
Deputy General Manager - Production
Repair class
Generator room
Warehousing Department
Warehouse
Electrical engineering class
Workshop
HACCP Project
Content
3、HACCP group and responsibilities
edition
3
page
Page 7
Total 22Pages
Sign
YuHuitong
Approved num
2011.01.10
Responsible
Responsible for drafting, formulation of HACCP plan, fulfils the HACCP plan, a revision and validation: through developing an activity, establish the product key control point and is responsible for the critical control points and product and process validation review. Responsible for employee training related knowledge; to guide the production of field control points of the monitoring and recording for review, while SSOP, GMP implementation supervision and inspection.
Meeting
Members of the HACCP team quarterly by group leader chaired a meeting of the group, mainly on the HACCP operation were retrospectively reviewed, to new standards for learning, for new information and consulting for exchange and discussion. Constantly improve the level of knowledge and the members of the group on the HACCP system operation guidance and monitoring ability. Each meeting to fill in the《conference table》、《session record form》.
Name
Branch Post
Group Office
Training
Group duty
Fuji an
Assistant Manager- Production
Group leader
CIQ training
Responsible for the approval of HACCP project implementation
Zhan Hong
Quality Manager
Team members
CIQ training
Responsible for coordination group plan, and supervise the implementation. Organize and participate in the HACCP evaluation and improvement.
Wangshirong
Technology Section
Team members
CIQ training
GaoYunfang
Laboratory chief
Team members
CIQ training
WangHongli
Assistant Manager- Equipment
Team members
CIQ training
The organization responsible for the HACCP program in part of the inspection work, and participation in the HACCP evaluation and improvement.
SongJianhua
Production class
Team members
CIQ training
WangYanbo
The development section
Team members
CIQ training
YuXiu
Workshop director
Team members
CIQ training
LanJun
Equipment manager
Team members
CIQ training
HACCP Project
Content
4.1、Product description
edition
3
page
Page 9
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Product name
Fish skin Strip、fish skin knot、fish skin twist、fish skin piece、And so on
Raw materials
Cod fish skin、Fishbone、Broken Fish meat
Key product characteristic
Fish skin Forming、Freezing、Cutting、Baked、Metal detector Packaging and processing
Add component
no
Packing
According to the requirements of customers.
Intended use
Pet direct eat
Retention period
18 months
Sold to countries
Room temperature sealing preservation, sold to Europe、 the United States 、Singapore
Description Tag
According to the requirements of customers. Water content 10%±1%
Transportation requirements
Dry cabinet
HACCP Project
Content
4.2、Processing technology and flow chart
edition
3
page
Page 10
Total 22Pages
Sign
YuHuitong
Approved num
2011.01.10
Technological process
Sketch
Raw material receiving
Raw materials for the official inspection of raw fish in the process of production from the fins, fishbone, bad skin and impurity, the inspection personnel of relevant documents and sensory inspection of qualified production.
Separation of raw materials
Elimination of the fins, fishbone, bad skin and impurity
Cleaning, Draining
In drinking water to skin, clean water, 5-10 minutes
Weigh
The electronic scale is calibrated, according to customer requirements will fish skin weighing
Forming
The remaining fish skin placed in the mold, spread evenly, will face. Or hand forming
Quick-frozen(Freezing device)
Flat before using the pre-cooling freezing to – 20℃, 4.5-5.0PA to control pressure, after forming the product is placed in the freezer of frozen, so that product center temperature reaches – 18℃.
Cutting(Cutter)
With a dicing saw the frozen products according to customer requirements into different specifications of the products.
On sieve
The sawing after the product evenly on the screen, the products must be left between the voids, adhesion, on screen during elimination block type and color of products that do not conform to requirements.
Baked(Drying chamber)
In the 78-85℃ temperature bake, bake time less than 30 hours
Heat treatment
Products to be water reach the requirement, the baking room temperature maintained at more than 90℃ and more than 30 minutes, heat sterilization.
Inspection, sorting
In accordance with the standard requirements of the product color, size, weight, and other impurities related project inspection, eliminate substandard goods.
Weigh
With a corrected standard electronic scales, weighing in the product standards.
Inner packing
Will after weighing products contained in the packing bag ( two ), to exclude air in the bag, the bag mouth leveling sealing.
Metal detector(Metal detecting instrument)
Products by metal detector, detection may be fitted with a metal impurity.
Outer packing
The metal detector probe after the product is placed on the carton, tape sealing, outside the box with the date of production, the factory code and other related information.
Storage
Machined product is placed at room temperature in a library, away from the wall, ground storage.
Transport
Dry cabinet transport at room temperature, the cabinet for cleaning.
HACCP Project
Content
4.2、Processing technology and flow chart
edition
3
page
Page 12
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
7 Cutting
1 Raw material receiving
3 Cleaning water control
2 Separation of raw materials
4 Weigh
5 Forming
6 Quick-frozen
8 On screen
9 Baked
10 Heat treatment
CCP1
CCP2
11 Checking and sorting
15 Metal detectors
12 Weigh
14 Packing
13 Packaging material receiving
16 Storage
17 Shipment
Note: Critical control point, working behavior,
processing operation of the direction
HACCP Project
Content
4.3、Process Harmed Analysis Worksheet
edition
3
page
Page 13
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Processing step
Identify the potential hazards
Any potential food safety hazard was significant ( yes / no)
On the basis of significant harm
Preventive measures for significant hazards
This step is critical control point ( CCP ) ( yes / no)
Raw material receiving
Biological: Pathogenic contamination
Chemical: Drug residues
Heavy metal
Physics: Pieces of metal
no
no
no
yes
Raw fish for sea fishing cod export hygiene of registered enterprises HACCP system from the processing requirements, each batch of raw materials fish have official proof.
Film, peeling tool fragments into
Metal detection process can be removed
no
Separation of raw materials
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
Continuous processing and short time cannot occur through SSOP control
no
Cleaning, water control
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
Continuous processing and short time cannot occur through SSOP control
no
Weigh
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
Continuous processing and short time cannot occur through SSOP control
no
Forming
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: Metal scrap
no
no
yes
Continuous processing and short time cannot occur through SSOP control
Die bring debris
Metal detection process can be removed
no
HACCP Project
Content
4.3、Process Harmed Analysis Worksheet
edition
3
page
Page 14
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Processing step
Identify the potential hazards
Any potential food safety hazard was significant ( yes / no)
On the basis of significant harm
Preventive measures for significant hazards
This step is critical control point ( CCP ) ( yes / no)
Quick-frozen
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
Low temperature may not happen
Through SSOP control
no
cuttings
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: Pieces of metal
no
no
yes
Low temperature may not happen
Through SSOP control
Cutting saw blade breakage caused debris
Metal detection process can be removed
no
On screen
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
Low temperature may not happen
Through SSOP control
no
Baked
Biological: Pathogenic bacteria growth
bacteria contamination
Chemical: No
Physics: No
no
no
High temperature may not happen
Through SSOP control
no
Heat treatment
Biological: Pathogenic bacteria of residues
Chemical: No
Physics: No
yes
Temperature and time control is undeserved, make the pathogen survival
Control of the temperature and time of heat treatment
Is CCP1
Inspection, sorting
Biological: Pathogenic contamination
Chemical: No
Physics: No
no
Through SSOP control
no
HACCP Project
Content
4.3、Process Harmed Analysis Worksheet
edition
3
page
Page 15
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Processing step
Identify the potential hazards
Any potential food safety hazard was significant ( yes / no)
On the basis of significant harm
Preventive measures for significant hazards
This step is critical control point ( CCP ) ( yes / no)
Weigh
Biological: Pathogenic contamination
Chemical: No
Physics: No
no
Through SSOP control
no
Inner packing
Biological: Pathogenic contamination
Chemical: No
Physics: No
no
Through the control of packaging materials in the official health certificate
no
Metal detector
Biological: No
Chemical: No
Physics: From the process of metal
yes
Metal foreign body will cause the damage to the pet
Metal detector test
Is CCP2
Outer packing
Biological: No
Chemical: No
Physics: No
Storage
Biological: No
Chemical: No
Physics: No
Transport
Biological: No
Chemical: No
Physics: No
HACCP Project
Content
4.4、Harmed analysis and decision tree
edition
3
page
Page 16
Total 22 Pages
Sign
YuHuitong
Approved num
2011.01.10
Process step
The identified hazards, whether preventive measures, if" not" this step is not CCP, if the " yes" to take the next step
This step occurs significantly the likelihood of harm to eliminate or reduce to an acceptable level
if" not" this step is not CCP, if the " yes" to take the next step
Identification of pollution event is more than acceptable levels or increased to an unacceptable level
if" not" this step is not CCP, if the " yes" to take the next step
The subsequent process whether the identified hazard is reduced to an acceptable level
if" not" this step is not CCP, if the " yes" to take the next step
Critical control point
(CCP)
Monitoring and control measures
The CCP standard
Heat treatment
Yes
Yes
Temperature≥90℃
Time≥30minutes
CCP
Metal detector
Yes
Yes
Continuous metal detector
CCP
HACCP Project
Content
4.3、Process Harmed Analysis Worksheet
edition
3
page
Page 17
Total 22Pages
Sign
YuHuitong
Approved num
2011.01.10
Company name: ShandongDingshengFood Co. LTD
Company address: Rushan City Binhe Street No. 64
Product description: Raw material after forming, freezing, cutting, baked pet food. Intended use: Pet directs eat
Sales and
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