管理食品安全(1)

ManagingFoodSafety:AManualfortheVoluntaryUseofHACCPPrinciplesforOperatorsofFoodServiceandRetailEstablishmentsAdditionalcopiesareavailablefrom:OfficeofComplianceDivisionofCooperativePrograms(HFS-625)CenterforFoodSafetyandAppliedNutritionFoodandDrugAdministration5100PaintBranchParkwayCollegePark,MD20740(Tel)301-436-2350U.S.DepartmentofHealthandHumanServicesFoodandDrugAdministrationCenterforFoodSafetyandAppliedNutrition[July2005]iiManagingFoodSafety:AManualfortheVoluntaryUseofHACCPPrinciplesforOperatorsofFoodServiceandRetailEstablishmentsCHAPTER1INTRODUCTION...............................................................................1PURPOSEANDSCOPE.................................................................................................1Whohastheresponsibilityforensuringsafefood?....................................................1Whatismyhealthinspector'sroleinhelpingmetopreventfoodborneillnessinmyestablishment?......................................................................................................2Howcanthismanualhelpmetopreventfoodborneillness?.....................................2Howwasthismanualprepared?................................................................................3Whoregulatesme?....................................................................................................3IsitarequirementthatIimplementafoodsafetymanagementsystembasedonHACCPprinciples?................................................................................................3WhatdoIneedtoassistmeinusingthismanual?...................................................4BACKGROUND..............................................................................................................5Whataretheretailandfoodserviceindustries?........................................................5Whatarefoodsafetyhazards?..................................................................................6Whatarefoodborneillnessriskfactors?....................................................................7Whatismeantbyactivemanagerialcontrol?.............................................................8THEUSEOFHACCPASAFOODSAFETYMANAGEMENTSYSTEM........................9WhatarethesevenHACCPprinciples?.....................................................................9HowcanHACCPprinciplesbeusedinretailandfoodserviceoperations?.............11SUMMARY....................................................................................................................11CHAPTER2THEPROCESSAPPROACH.........................................................13APPLYINGHACCPPRINCIPLESTORETAILANDFOODSERVICE.........................13Whatistheprocessapproach?................................................................................13Whatistheflowoffood?..........................................................................................14Whatarethreefoodpreparationprocessesmostoftenusedinretailandfoodserviceestablishments?..................................................................................................14Process1-FoodPreparationwithNoCookStep..........................................14Process2-PreparationforSameDayService..............................................14Process3-ComplexFoodPreparation.........................................................14DANGERZONEDIAGRAM..........................................................................................15THEHAZARDANALYSIS.............................................................................................16DETERMININGRISKFACTORSINPROCESSFLOWS.............................................17Facility-wideConsiderations.....................................................................................18FoodPreparationProcess1-FoodPreparationwithNoCookStep.......................18FoodPreparationProcess2-PreparationforSameDayService...........................19FoodPreparationProcess3-ComplexFoodPreparation.......................................20iiiCHAPTER3DEVELOPINGYOURFOODSAFETYMANAGEMENTSYSTEM.21GETTINGSTARTED.....................................................................................................21Whatisfoodsafetyteam?........................................................................................21HOWTOUSETHISMANUAL......................................................................................22PROCEDURALSTEP1:DevelopPrerequisitePrograms..........................................24PrerequisiteProgramstoControlContaminationofFood........................................25PrerequisiteProgramstoControlBacterialGrowth..................................................25PrerequisiteProgramstoMaintainEquipment.........................................................26PROCEDURALSTEP2:GroupYourMenuItems/Products.........................................27Table1:Process-SpecificLists................................................................................27PROCEDURALSTEP3:ConductaHazardAnalysis..............