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1、 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 charac
2、teristic 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
3、 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
4、 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 tre
5、e 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
6、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 c
7、ritical 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 Conte
8、nt 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 qualit
9、y 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 o
10、f 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 ins
11、pection 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 Pro
12、ject 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 pr
13、oduct 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 superv
14、ision 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
15、 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 tra
16、ining 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
17、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. S
18、ongJianhua 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
19、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 dete
20、ctor 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
21、 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 r
22、eceiving 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,
23、 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 Qui
24、ck-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 custome
25、r 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)
26、 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
27、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
28、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,
29、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、Process
30、ing 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
31、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 HA
32、CCP 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 Preven
33、tive 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 regist
34、ered 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 Chemica
35、l: 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 thro
36、ugh 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:
37、 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 Si
38、gn 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-froz
39、en 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
40、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 con
41、trol 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
42、 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 Wo
43、rksheet 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
44、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 hea
45、lth 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
46、 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 m
47、easures, 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 accepta
48、ble 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 (C
49、CP) 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 P
50、age 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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客服电话：0574-28810668 投诉电话：18658249818
浙ICP备2021020529号-1 | 浙B2-20240490
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