62. A-62
補充
讀過美國食品衛生及 HACCP 相關條文,就會知道,不是主導者打混摸
魚,而是引入該 HACCP 需要依照台灣的情況進行簡化與轉化。例如原本
在美國,原先是果汁、水產、肉品要導入 HACCP ,到台灣卻是團膳餐飲
帶頭。
也許簡化跟轉化後的版本也不錯,至少不會累壞台灣的業者。
各位在學習的過程,除了取得研習證書,若未來有興趣精進,可以讀讀
美國原汁原味的 HACCP 。
美國法規中 cGMP ,台灣有類似的 GHP ,食品良好衛生規範準則
PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING,
PACKING, OR HOLDING HUMAN FOOD
Part 117, bubpart B—CURRENT GOOD MANUFACTURING PRACTICE
Part 120.5 Current good manufacturing practice.
64. A-64
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在美國, HACCP 有兩個單位主管
1. 農業部 (USDA) 之下的食品安全和檢驗服務署 (FSIS)
Food Safety and Inspection Service (FSIS), USDA
9 CFR Part 417 肉品 HACCP
Title 9: Animals and Animal Products
PART 417—HAZARD ANALYSIS AND CRITICAL CONTROL POINT
(HACCP) SYSTEMS
2. 衛生及公共服務部 (USDHHS) 之下的食品藥物管理署 (FDA)
21 CFR Part 120 果汁 HACCP
Part 123 水產品 HACCP
Part 117 HARPC 也是美國新版 HACCP ,多項產品要納入
而志願性 HACCP: 等級 A 乳品、食品服務與零售
65. A-65
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Subpart A—GENERAL PROVISIONS
§120.1 Applicability. 果汁 HACCP
§120.3 Definitions.
§120.5 Current good manufacturing
practice.CGMP ,在台灣是 GHP
§120.6 Sanitation standard operating
procedures. SSOP
§120.7 Hazard analysis. 危害分析
§120.8 Hazard Analysis and Critical Control
Point (HACCP) plan. HACCP 計畫
§120.9 Legal basis.
§120.10 Corrective actions. 矯正行動
§120.11 Verification and validation. 確認與驗效
§120.12 Records. 紀錄
§120.13 Training. 人員訓練
§120.14 Application of requirements to
imported products.
美國食品與藥物法規 CFR 21 PART 120—HAZARD ANALYSIS AND
CRITICAL CONTROL POINT (HACCP) SYSTEMS
Subpart B—PATHOGEN REDUCTION
減少病原
§120.20 General.
§120.24 Process controls. 製程控制
§120.25 Process verification for
certain processors.
66. A-66
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Subpart A—General Provisions
§123.3 Definitions.
§123.5 Current good manufacturing practice.
§123.6 Hazard analysis and Hazard Analysis
Critical Control Point (HACCP) plan.
§123.7 Corrective actions.
§123.8 Verification.
§123.9 Records.
§123.10 Training.
§123.11 Sanitation control procedures.
§123.12 Special requirements for imported
products.
美國食品與藥物法規 CFR 21 PART 123—FISH AND FISHERY PRODUCTS
Subpart B—Smoked and Smoke-
Flavored Fishery Products
§123.15 General.
§123.16 Process controls.
Subpart C—Raw Molluscan Shellfish
§123.20 General.
§123.28 Source controls.
67. A-67
補充 美國食品與藥物法規 CFR 21 PART 117—CURRENT GOOD
MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED
PREVENTIVE CONTROLS FOR HUMAN FOOD 就是知名的 cGMP 及 HARPC
有 A, B, C, D, E 五個單元
Subpart B—CURRENT GOOD MANUFACTURING PRACTICE ( 台灣 GHP ,食品良
好衛生規範準則 )
§117.10 Personnel. 人員
§117.20 Plant and grounds. 工廠與地面
§117.35 Sanitary operations. 衛生操作
§117.37 Sanitary facilities and controls. 衛生設施及控制
§117.40 Equipment and utensils. 設備與餐具
§117.80 Processes and controls. 加工過程與控制
§117.93 Warehousing and distribution. 倉庫與分配銷售
§117.95 Holding and distribution of human food by-products for use as
animal food.
§117.110 Defect action levels.
68. A-68
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Subpart C—HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS
§117.126 Food safety plan. 台灣食安監測計畫是類似的
§117.130 Hazard analysis. 危害分析
§117.135 Preventive controls. 重要管制點是一個點,而 PC 預防控制,是連續的
§117.136 Circumstances in which the owner, operator, or agent in charge of a
manufacturing/processing facility is not required to implement a preventive control.
§117.137 Provision of assurances required under §117.136(a)(2), (3), and (4).
§117.139 Recall plan.
§117.140 Preventive control management components.
§117.145 Monitoring.
§117.150 Corrective actions and corrections.
§117.155 Verification.
§117.160 Validation.
§117.165 Verification of implementation and effectiveness.
§117.170 Reanalysis.
§117.180 Requirements applicable to a preventive controls qualified individual and a
qualified auditor.
§117.190 Implementation records required for this subpart.