文档介绍：Chapter 1
Introduction to Course
and P
Objective
In this module, you will learn the:
Objective of the course
Format of the course
Expectations of the participant, and
Meaning and importance of P
P Stands for
Hazard Analysis
and Critical Control Point
P is
Preventive, not reactive
A management tool used to protect the food supply against biological, chemical and physical hazards
Origins of P
Pioneered in the 1960’s
First used when foods were developed for the space program
Adopted by many food processors and the . government
P is not a zero-risk system.
It is designed to minimize the risk of
food safety hazards.
P
mendation:
“The P approach be adopted by all regulatory agencies and that it be mandatory for food processors.”
1985 National Academy of Sciences
NACMF
National Academy of Sciences mendation led to formation of the National mittee on Microbiological Criteria for Foods (NACMCF).
Seven Principles of P
Conduct hazard analysis and identify preventive measures
Identify critical control points (CCPs) in the process
Establish critical limits
Monitor P
Establish corrective actions
Establish verification procedures
Establish record-keeping and documentation procedures
International use:
Codex
European Union
Canada
Australia
New Zealand
Japan