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所在平台: Udemy |
课程主页: https://www.udemy.com/course/food-allergy-management-in-factory/
课程评论：没有评论
课程名称：工厂中的食品过敏管理 课程概述：食品企业中的过敏原管理应视为食品安全管理的一个组成部分，而非全新的系统。有效的过敏原管理系统必须考虑从原材料采购到生产、包装再到成品的所有操作，包括新产品开发。此评估应由经过适当培训的人员进行，确保所有员工在工作区域内能够看到或轻易获取相关的控制与预防污染的书面程序。这些程序应包含以下信息：关于过敏原的产品开发指南；良好的卫生习惯，如关于衣物、洗手及手与食物接触的规定；场地、设备和工具的清洁；对重工材料的处理，例如如何使用此类产品的条件；废物管理，例如如何标记废物并与重工材料分开存放；潜在交叉污染发生的情况，涵盖原材料、产品、生产线或设备之间的交叉，并明确每位员工在预防中的责任；生产调度；原材料、半成品和成品的标签管理。 在食品生产设施中的任何过程变更或引入新原材料或产品，都可能影响其他产品的过敏原交叉接触风险。因此，移动产品生产至另一场所也可能改变其相关的过敏风险。任何此类变更将需要重新评估原始风险，并根据需要采取新的风险管理措施。任何新识别的相关风险，如无法进一步降低，需通过建议标签向消费者进行沟通。
Allergen management in food businesses shouldbe seen as an integral part of existing food safetymanagement rather than a completely new system.An effective allergen management system mustconsider all operations from sourcing of raw materialsthrough manufacturing and packaging to the finishedproduct, including new product developmentThis evaluation should be carried out by personnelappropriately trained in allergen management.Documented procedures for the control and preventionof contamination must be in place and visible orreadily available to all employees in the work area. Theprocedures should contain information about:Product development guidelines in terms of allergens.Good hygiene, for example, rules regarding clothing,hand-washing and hand contact with foods.Cleaning of premises, equipment and tools.Handling of rework materials, for example, theconditions under which such products may be used.Waste management, for example, how waste shouldbe labelled and kept separate from rework.Situations where potential cross-contamination canoccur between raw materials, products, productionlines or equipment, and each employee's responsibilityfor preventing this.Production scheduling.Labelling of raw materials, semi-finished goods andfinished productsChanges to any process within a food productionfacility, or introduction of a new raw material orproduct, can affect allergen cross-contact risks forother products manufactured at the same site. Movingproduction of a product to another site may also alterthe allergenic risk associated with it. Any such changeswill therefore require a re-assessment of the originalrisk for all potentially affected products and, if required,application of new risk management measures. Anynew relevant risk identified, which cannot be reducedfurther, will need to be communicated to consumers, forinstance through advisory labelling
