Big C Hoan Chinh

8/3/2019 Big C Hoan Chinh

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B GIO DC V O TOTRNG I HC NNG LM THNH PH H CH MINH

KHA LUN TT NGHIP

NH GI THC TRNG XNG SN XUT V XCNH CC CCP CHO QUI TRNH SN XUT DNG SN

PHM JAMBON TI TRUNG TM O TO V CH BINTHC PHM TI SNG BIGC

H v tn sinh vin: TRN TH THU THMNgnh: CH BIN BO QUN NNG SN THC PHMNin kha: 2004-2008


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Thng 8/2008

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NH GI THC TRNG XNG SN XUT V XC NH CC CCP CHOQUI TRNH SN XUT DNG SN PHM JAMBON TI TRUNG TM O

TO V CH BIN THC PHM TI SNG BIGC

Tc gi

TRN TH THU THM

Kha lun c trnh p ng yu cu cp bng k s ngnhCh Bin Bo Qun Nng Sn Thc Phm

Gio vin hng dn:TS. Trng Thanh Long

Thng 8 nm 2008

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CNG HA X HI CH NGHA VIT NAMc Lp T Do Hnh Phc

-----

PHIU NHN XT CA N V THC TP

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CM T

Qua thi gian thc tp ti Trung Tm o To V Ch Bin Thc Phm TiSng BigC, tm hiu thc t ti cng ty kt hp vi s hng dn, truyn dy kinh

nghim thc tin v s gip ng vin ca thy c, gia nh v bn b em hon

thnh ti ny.

Xin chn thnh cm n thy c trong khoa Cng Ngh Thc Phm trng i

hc Nng Lm thnh ph H Ch Minh c bit l thy TRNG THANH LONG

hng dn em trong thi gian qua.

Xin chn thnh cm n ban lnh o ti Trung Tm o To V Ch Bin Thc

Phm Ti Sng BigC, ng SERGE ROYER gim c xng, ch TRN TH I

TRINH thuc b phn qun l cht lng, anh BI S HNG thuc b phn sn

xut, anh NGUYN TRNG TN thuc b phn k thut cng vi cc anh ch em

trong nh xng ht lng ch dn, truyn t kin thc cng nh kinh nghim thc

t gip em trong sut qu trnh thc tp.

Cui cng, em knh chc ban lnh o cng cc anh ch em ti Trung Tm o

To V Ch Bin Thc Phm Ti Sng BigC thy c khoa Cng Ngh Thc Phm

c nhiu sc khe.

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TM TT

ti nh gi thc trng xng sn xut v xc nh cc CCP cho quy trnhsn xut dng sn phm Jambon ti Trung Tm o To V Ch Bin Thc Phm

Ti Sng BigC c thc hin ti Trung Tm o To V Ch Bin Thc Phm

Ti Sng BigC, khu ph 1, phng Long Bnh Tn, thnh ph Bin Ho, tnh ng

Nai. Thi gian thc hin t 18/02/2008 n 12/07/2008 nhm mc ch:

nh gi thc trng xng sn xut so snh s ph hp gia iu kin chung

xng nhm sn xut thc phm an ton vi cc nguyn tc chung v v sinh thc

phm trong TCVN 5603:1998. T a ra ngh ci tin cc im cha ph hp

trc khi p dng 7 nguyn tc ca HACCP.

Xc nh cc CCP cho quy trnh sn xut dng sn phm Jambon lm c s

cho nhm HACCP BigC thit lp h thng gim st cho tng CCP kim sot mi

nguy ng k trn quy trnh sn xut.

Trong ti ny, chng ti thc hin v t c nhng kt qu nh sau:

nh gi thc trng xng sn xut da trn TCVN 5603:1998, chng ti thy

rng mi trng, iu kin sn xut chung xng hin nay ph hp vi cc nguyn

tc trong TCVN 5603:1998 sn xut thc phm an ton.

Da trn danh sch cc sn phm thuc dng sn phm Jambon m i HACCP

BigC thit lp, chng ti:

Thit lp bng m t sn phm chung cho tt c cc sn phm trong dng sn

phm Jambon

Thit lp bng c tnh cui cng ca cc sn phm trong dng sn phmJambon bao gm ch tiu l ha, ch tiu vi sinh, ch tiu kim loi nng, ch tiu c t

nm mc, ch tiu d lng th y, ch tiu d lng hoocmon.

Tm hiu v xy dng quy trnh sn xut chung cho dng sn phm Jambon:

Nguyn liutip nhn, kim trapha lc xmmassage

cp ngr ng

nh hnh nu lm ngui ng gi chn khngbo qun lnh (0 - 40

C).

ct lt

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Phn tch mi nguy vt l, ha hc, sinh hc v xc nh c 2 mi nguy

ng k:

Mi nguy ng k ha hc: d lng nitrite

Mi nguy ng k sinh hc: vi khun gy bnh: Tng s vi khun hiu kh,

Escherichia coli, Coliforms, Salmonella, Staphylococcus aureus, Bacilllus cereus,

Clostridium botulinum, Clostridium perfringens

Da vo thc t v cy quyt nh ca HACCP xc nh 3 CCP kim sot

cc mi nguy ng k .

CCP1: Cng an cn gia v - ph gia c cha nitrite kim sot mi nguy

ng k ha hc d lng nitrite. CCP1: Cng an cn gia v - ph gia c cha nitrite, CCP2: Cng an nu

chn, CCP3: Cng an bo qun lnh (0 - 4 0C) kim sot mi nguy ng k vi

khun gy bnh.

Vic thit lp gii hn ti hn cho cc CCP, thit lp cc th tc gim st v lu

gi h s s c nhm HACCP BigC thc hin. chnh l gii hn trong ti

ny.

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MC LC

Trang ta i

DANH SCH CC CH VIT TT

CAC: Codex Alimentarius CommissionCCP: Critical control point

FFNTPC: Fresh Food National Trainning and Processing Centre

GMP: Good Manufacturing Practice

GHP: Good Hygiene Practice

HACCP: Hazard Analysis and Critical Control Points

MSL: M s l

NCC: Nh cung cpPE: Poly Etylen

PRPs: Pre Require Programs

QA : Quality Assurance

Q -TTg: Quy nh Th Tng

Q - BYT: Quyt nh B Y T

rpm: round per minute

SSOP: Standard Sanitation Operation Procedure

TCVN : Tiu Chun Vit Nam

TCCS: Tiu chun c s

USFDA: United State Food Drug Administrator

USDA: United State Drug Administrator

VSATTP : V Sinh An Ton Thc Phm

VSV: Vi sinh vt

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DANH SCH CC BNG V S

Bng 3.1 Danh sch cc thit b c bo tr v hiu chun 37

Bng 3.2 Danh mc sn phm Jambon 41

Bng 3.3 Bng m t sn phm 43

Bng 3.4 c tnh sn phm cui 44

Bng 3.5 Xc nh CCP 54

S 2.1 Cc bc ca h thng HACCP 10

S 2.2 Mi quan h gia HACCP v cc chng trnh tin quyt 12

S 3.1 Quy trnh sn xut chung 22

S 3.2 Quy trnh sn xut dng sn phm Jambon 46

S 3.3 Quy trnh sn xut mc 47

S 3.4 Quy trnh sn xut da lm Jambon v Dabao 48

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Chng 1M U

Hng nm nc ta xy ra hng lot cc v ng c thc phm. Theo bo Lao

ng s 167 ngy 23/07/2008 [17], trong 6 thng u nm 2008, c nc xy ra

106 v ng c thc phm vi trn 4700 ngi mc, trong 43 trng hp t vong.

So vi cng k nm 2007, s ca mc v s ngi t vong do ng c thc phm u

tng hn 50%. Trong cc v ng c thc phm, ngi chu nh hng trc tip chnh

l ngi tiu dng. Cc doanh nghip khng ch tn chi ph cho vic thu hi sn phm

m cn nh hng n uy tn trn th trng. V th cn c mt h thng kim sot

cht lng m bo an ton thc phm, gim cc tn tht gy ra cho x hi v to

nim tin ngi tiu dng. t lu, HACCP c cho l mt gii php ti u v

c p dng ph bin nhiu nc trn th gii. Khi p dng h thng HACCP cc

doanh nghip s gim thiu chi ph gn lin vi cc ri ro v vic thu hi sn phm v

bi thng thit hi cho ngi tiu dng, l c hi qung co, qung b v nng caocht lng thc phm, to uy tn v li th cnh tranh trn th trng trong nc v

ngoi nc.

Vi nhng mc ch trn ban gim c siu th BigC tin hnh xy dng HACCP

cho cc dng sn phm t tht ti Trung Tm o To v Ch Bin Thc Phm Ti

Sng BigC.

c s ng ca ban gim c siu th Big C v s phn cng ca khoa Cng

Ngh Thc Phm trng i hc Nng Lm thnh ph H Ch Minh, chng ti tin

hnh ti: nh gi thc trng xng sn xut v xc nh cc CCP cho quy trnh

sn xut dng sn phm Jambon ti Trung Tm o To v Ch Bin Thc Phm

Ti Sng BigC.

MC TIU TI:

nh gi thc trng xng sn xut so snh s ph hp gia iu kin chung

xng nhm sn xut thc phm an ton vi cc nguyn tc chung v v sinh thc

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phm trong TCVN 5603:1998 [1]. T a ra ngh ci tin cc im cha ph

hp trc khi p dng 7 nguyn tc ca HACCP.

Xc nh cc CCP cho quy trnh sn xut dng sn phm Jambon lm c s

cho nhm HACCP BigC thit lp h thng gim st cho tng CCP kim sot mi

nguy ng k trn quy trnh sn xut.

NI DUNG THC HIN:

1. nh gi thc trng xng sn xut Trung Tm o To v Ch Bin

Thc Phm Ti Sng BigC da trn TCVN 5603:1998 [1].

2. Phn tch mi nguy vt l, ha hc, sinh hc v xc nh cc CCP

kim sot mi nguy ng k trn quy trnh sn xut dng sn phm Jambon: Thit lp bng m t sn phm chung cho tt c cc sn phm trong dng sn

phm Jambon.

Thit lp bng c tnh cui cng ca tt c cc sn phm trong dng sn phm

Jambon.

Xy dng quy trnh sn xut cho dng sn phm Jambon.

Phn tch mi nguy vt l, ha hc, sinh hc v xc nh mi nguy ng k.

Xc nh cc CCP kim sot mi nguy ng k .

V gii hn ca ti nn chng ti s khng tin hnh thit lp cc gii hn

ti hn cho cc CCP, thit lp th tc gim st CCP v lu tr h s.

VT LIU V PHNG PHP NGHIN CU:

Ni dung 1: Phn tch thc trng xng sn xut BigC FFNTPC:

Thu thp cc thng tin v nh xng bng cch:

Tm hiu iu kin sn xut, iu kin v sinh ca xng Tham kho ti liu ni b: h s, biu mu, s bn v, quy trnh lm vic,

lch bo tr hiu chun thit b, x l cn trng, cc quy nh c ban hnh trong

xng sn xut.

Trao i kin vi b phn QA, b phn sn xut, b phn k thut.

Quan st cc thao tc lm vic, lm v sinh ca nhn vin, hot ng gim st

ca QA.

Tin hnh nh gi thc trng nh xng da trn cc thng tin thu thp

c v cc nguyn tc quy nh trong TCVN 5603:1998 [1].

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Ni dung 2: Phn tch mi nguy vt l, ha hc, sinh hc v xc nh cc CCP

kim sot mi nguy ng k trn quy trnh sn xut dng sn phm Jambon

Thit lp bng m t sn phm chung cho tt c cc sn phn trong dng sn

phm Jambon bng cch:

Quan st v tham gia trc tip vo quy trnh sn xut dng sn phm Jambon.

Tham kho cc quy nh ca cng ty i vi dng sn phm Jambon.

Thit lp bng c tnh cui cng ca tt c cc sn phm trong dng sn phm

Jambon bng cch tham kho TCVN 7049:2002 [12], Codex stan 96 1981 (Rev. 1

1991) [13].

Xy dng quy trnh cng ngh sn xut dng sn phm Jambon: quan st trctip, tham gia sn xut v trao i kin vi b phn ph trch sn xut.

Phn tch mi nguy vt l, ha hc, sinh hc v xc nh mi nguy ng k:

Da vo cc lut nh: 867/1998/Q-BYT [3], 3742/2001/Q-BYT [4],

3339/2001/Q-BYT [5], 1329/2002/Q/BYT [6], TCVN 7046 : 2002 [11], TCVN

7049:2002 [12], CODEX STAN 96-1981 (Rev. 1 - 1991) [13] nhn dng mi

nguy v mc chp nhn ca chng.

Da vo quy trnh sn xut thit lp c v quy trnh sn xut thc t lit

k tt c mi nguy vt l, ha hc, sinh hc c kh nng xy ra trong tng cng an

sn xut v ngun gc ca cc mi nguy .

Da vo thc t, ngun ti liu t Internet, tp ch khoa hc v phn kh nng

xy ra ca mi nguy (Ph lc 18) nh gi kh nng xy ra ca mi nguy v cho

im theo thang im c sn trong Ph lc 18.

Tham kho ti liu t Internet, sch khoa hc v da vo phn hu qu v mc nh hng khi xy ra mi nguy (Ph lc 18) nh gi mc nh hng ca

mi nguy v cho im theo thang im trong Ph lc 18.

Tng kt im chung t 2 phn trn v da vo phn cch xc nh mi nguy

ng k (Ph lc 18) nh gi mi nguy c ng k/khng ng k kim sot

hay b qua.

Xc nh cc CCP: Da vo biu hnh cy xc nh CCP (Ph lc 19)

kim sot cc mi nguy ng k .

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Chng 2TNG QUAN

2.1. Nhng hiu bit v sn phm Jambon

2.1.1 Tn gi sn phm

Tn chnh thc ca sn phm l cooked ham ngha l Jambon c nu chn.

Cch gi tn ca sn phm cn ph thuc vo cch ch bin: loi c da; loi c dch t

nhin; loi thm vo cc cht: gelatine, agar, alginate hay caragenan; loi c xng

khi hay thm vo hng khi [13].

2.1.2 Thnh phn

Jambon c sn xut t i hay vai ca heo mnh v c tim vo dung dch

nc mui [14].

Dung dch nc mui gm:

Nc, mui dng trong thc phm v natri nitrite hay kali nitrite

Thnh phn gia v - ph gia: Succrose, glucose, lactose, maltose, glucose syrup, giav, protein u nnh, polyphosphate, gelatine dng trong thc phm.

Thnh phn mui natri nitrite/kali nitrite trong tng khi lng cho vo l 200

mg/kg [13].

Thnh phn mui natri nitrite/kali nitrite trong tng khi lng thnh phm cui

cng l 125 mg/kg [13].

2.1.3 Ch bin

Nguyn liu phi c la chn v chun b, loi b ht m, gn, xng, sn,

mu ra khi c tht to s kt dnh ng u. Tht nn pH t 5,8 - 6,2. Dung dch

nc mui s c thm trc tip vo trong tht. Yu cu kim bm phi sc, nhn v

sp xp c trt t, my xm phi c ra sch trnh nhim bn. Sau khi xm, tht

s c chuyn qua my massage. Trong qu trnh massage, tht s c lm mm v

gii phng protein. Thi gian massage ty thuc vo my.

Jambon c t l nc thp nn nu nhit tm l 680C v Jambon c t l nc

cao nn nu nhit l 720C v Jambon c t l nc cao th aw s cao, thun li cho

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s pht trin ca vi sinh vt. Sau khi nu, sn phm nn bo qun nhit < 40C

[14].

i vi Jambon c nu trc khi ng gi phi c ng gi trong iu

kin nhim bn ti thiu chng li s h hng trong qu trnh bo qun, vn chuyn

v by bn cc ca hiu. Jambon phi c lm sch v nn c ng gi chn

khng. Thnh phm cui cng phi sch v trnh s bin mu v s nhim bn t vt

cha. Sn phm phi ng nht v c th ct lt c [13].

2.2. Tng quan v HACCP

2.2.1 Gii thiu v HACCP

HACCP vit tt t ting Anh: Hazard analysis and critical control points, hiutheo ting Vit l phn tch mi nguy v kim sot cc im ti hn. Bn cht ca

HACCP l phng nga, tp trung vo cc im kim sot ti hn da trn mt c s

khoa hc, thc tin tin cy v cc bin php gim st, kim sot c hiu qu. S lc

v lch s ca HACCP:

Nm 1960: Cng ty Pillsbury mt cng ty ca Nasa xy dng HACCP nhm

m bo VSATTP cho cc nh du hnh v tr.

Nm 1973: C quan qun l thc phm v thuc Hoa K (USFDA) yu cu p

dng HACCP trong qu trnh ch bin tht hp kim sot vi sinh vt chu nhit k

kh sinh nha bo.

Nm 1985: Vin Hn Lm Khoa hc quc gia Hoa K kin ngh p dng

HACCP cho tt c cc nh sn xut ch bin v cung cp thc phm Hoa K.

Ti phin hp th 20 ca CAC 1993 thng nht thng qua bng hng dn p

dng h thng HACCP v cng b trong Alinorm 93/13 thng 3 - 1993.

Phin hp 22 ca CAC (6/1997) thng qua v chp nhn d tho sa i tiu

chun v hng dn p dng HACCP ca CAC, k hiu l CAC/RCP 1969, Rev.3

-1997).

Ti Vit Nam: T nm 2000, Cc An Ton V Sinh Thc Phm bt u xc

tin cc c s p dng HACCP. Theo quy nh s 43/2006/Q-TTg ngy 20/02/2006

ca th tng chnh ph ph duyt k hoch hnh ng quc gia m bo VSATTP

n nm 2010 xc nh: tng bc p dng h thng qun l cht lng VSATTP

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theo HACCP. Phn u n nm 2010, 100% c s sn xut c nguy c cao p dng

HACCP [2].

2.2.2 Gii thiu v CAC/RCP 1 1969 v HACCP Codex

Theo ti liu ca t chc xy dng v chng nhn HACCP Bureau Veritas [10]:

CAC do FAO/WHO sng lp. y l mt y ban chuyn bin son v ban hnh

cc tiu chun, hng n, quy phm thc hnh v ATVSTP.

CAC/RCP 1 - 1969, tn ting Anh l International code of Practice General

Principles of Food Hygiene; tn ting Vit l Quy phm thc hnh v nhng nguyn

tc chung v v sinh thc phm, k hiu l 5603:1998 CAC/RCP 1 -1969, Rev

(1997). HACCP CODEX tng ng vi CAC/RCP 1 1969

Theo TCVN 5603:1998 [1], mc tiu ca CAC/RCP 1 -1969 gm:

Xc nh nhng nguyn tc thit yu v v sinh thc phm nhm t c mc

ch m bo thc phm an ton v ph hp vi ngi tiu dng:

C s sn xut v phng tin

Kim sot hot ng

Duy tu bo dng v lm v sinh

V sinh c nhn

Vn chuyn

Thng tin sn phm v s hiu bit ca ngi tiu dng

o to

Gii thiu HACCP nh mt phng php tng cng an ton thc phm v ch

ra cch lm th no p dng nhng nguyn tc 2.2.3 Li ch khi thc hin HACCP

i vi ngi tiu dng:

Nng cao nhn thc v v sinh c bn.

Ci thin cht lng cuc sng.

i vi chnh ph:

Ci thin sc khe cng ng.

To iu kin thun li cho s pht trin thng mi.

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Tng lng tin ca nhn dn vo vic cung cp thc phm.

Gim chi ph cho sc khe cng ng.

Doanh nghip: Nng cao uy tn cht lng i vi sn phm ca mnh, tng tnh cnh tranh,

kh nng chim lnh v m rng th trng, c bit i vi thc phm xut khu.

Gim chi ph do sn phm hng v phi thu hi.

L cn c c quan kim tra cht lng VSATTP xem xt gim ch kim

tra i vi l sn phm.

L c hi qung co, qung b.

2.2.4 nh ngha v thut ng

Theo TCVN 5603:1998 [1] a ra nh ngha v thut ng nh sau:

Kim sot (ng t): Tin hnh tt c nhng hat ng m bo v duy tr s

tun th cc ch tiu ra trong k hoch HACCP.

S kim sot (danh t): Trng thi khi cc th tc tin hnh ng c tun th

vi cc tiu ch cn t c.

Bin php kim sot: Bt c hnh vi v hot ng no c dng ngn ngahay loi tr mt mi nguy i vi an ton thc phm, hoc gim n xung mt mc

chp nhn c.

Hnh ng khc phc: Bt c hat ng no cn lm khi cc kt qu gim st

im ti hn (CCP) cho thy b mt kim sot.

im kim sot ti hn (CCP): im ti c th p dng kim sot, v c

ngha quan trng ngn nga hay loi tr mt mi nguy dnh cho an ton thc

phm hoc gim n ti mt mc chp nhn c.

Gi tr ti hn: Mt tiu ch phn gii hn gia phm vi chp nhn c v khng

chp nhn c.

lch: S khng t c mt ti hn

S quy trnh sn xut: Cch trnh by c h thng trnh t cc bc hay cc

hot ng thao tc c dng trong sn xut hoc ch bin mt mt hng thc phm

c th.

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HACCP: Mt h thng xc nh, nh gi, v kim sot cc mi nguy ng k i

vi an ton thc phm.

K hach HACCP: Mt ti liu c xy dng ph hp theo nguyn tc ca

HACCP m bo kim sot cc mi nguy ng k i vi an ton thc phm trong

cng on c xem xt trong dy chuyn thc phm.

Mi nguy: Mt tc nhn sinh hc, ha hc hay vt l hc ca thc phm, hoc tnh

trng ca thc phm c kh nng tc ng gy hi n sc khe ca con ngi.

Phn tch mi nguy: Qu trnh thu thp v nh gi thng tin v cc mi nguy

cung cp cc iu kin dn n s xut hin cc mi nguy , quyt nh nhng

mi nguy no l mi nguy ng k i vi an ton thc phm v do cn c cp ti trong k hach HACCP.

Gim st: Vic tin hnh theo k hoch mt chui cc quan st hay o c cc

thng s cn kim sot nh gi xem mt im kim sot ti hn c c kim

sot khng.

Bc: Mt im, th thc, hot ng, thao tc hay mt giai on trong dy chuyn

thc phm k c nguyn liu, t khu x l ban u ti khu tiu th sn phm cui

cng.

S chng thc: Bng chng thc t thu c chng t cc nguyn l c bn ca

k hoch HACCP c hiu qu.

S xc minh: Vic p dng cc phng php, quy trnh, th nghim v cc cch

nh gi khc cng vi vic gim st xc nh xem c tun th theo k hoch

HCCP khng.

2.2.5 Nguyn tc ca h thng HACCPTheo h thng HACCP c 7 nguyn tc sau y:

Nguyn tc 1: Tin hnh phn tch mi nguy

Nguyn tc 2: Xc nh cc im kim sot ti hn (CCP)

Nguyn tc 3: Thit lp cc gii hn ti hn

Nguyn tc 4: Thit lp mt h thng gim st s kim sot ca CCP

Nguyn tc 5: Thit lp hnh ng khc phc cn thit tin hnh khi khu gim st

ch ra rng mt CCP no khng c kim sot.

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Nguyn tc 6: Thit lp cc th tc kim tra xc nhn khng nh l h thng

HACCP hot ng hu hiu

Nguyn tc 7: Lp t liu v tt c cc th tc v cc ghi chp ph hp vi nguyn

tc ny v vi vic p dng chng.

2.2.6 Cc bc p dng HACCP

Theo TCVN 5603:1998 [1], trnh t hp l ca vic p dng HACCP bao gm

12 bc c trnh by trong S 2.1:

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10

Lp i HACCP

M t sn phm

Xc nh mc ch s dng

Thit lp s tin hnh sn xut

Xc nh ti ch s tin trnh sn xut

Lp danh sch tt c cc mi nguy tim tng

Tin hnh phn tch mi nguy

Nghin cu cc bin php kim sot

Xc nh cc im kim sot ti hn (CCP)

PCC gnt ohc nh it nh iig pL

gnt ohc ts mig gnht h tm pl tihTPCC

chp chk gn hnh cc pl tihT

nhn cx art mik ct ht cc pl tihT

s h ig ul v uil it pl tihT

1 cB

2 cB

3 cB

4 cB

5 cB

6 cB

8 cB

9 cB

01 cB

11 cB

21 cB

7 cB


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S 2.1 Cc bc ca h thng HACCP

2.3. Hng dn p dng HACCP

Trc khi p dng HACCP cho bt c phn no ca dy chuyn thc phm, phn

phi hot ng theo tiu chun nhng nguyn tc chung v v sinh thc phm, cc

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tiu chun ring v quy phm thc hnh v vn bn ring v an ton thc phm. Cn c

cam kt ca ban qun l thc hin h thng HACCP c hiu qu [1].

Theo ti liu ca t chc xy dng v chng nhn HACCP SGS [11], HACCP

khng phi l mt chng trnh 12 bc n l. Cc chng trnh tin quyt l cc quy

trnh c bn m doanh nghip thc phm cn phi c trc khi c gng thc hin

HACCP gii quyt cc mi nguy c nhn din v vic sn xut mt cch an

ton.

V c bn, cc yu cu tin quyt p ng tt cc quy nh v sc khe ca chnh

ph, cc quy phm thc hnh ca cc nghnh cng nghip khc, thc hnh sn xut tt

(GMP), hoc cc quy phm v sinh chun (SSOP). Trong nhiu chng trnh lin quanc th c cc doanh nghip chn la qun l ri ro c nhn din. i khi

cc doanh nghip cng to ra cho h cc quy trnh ring thch hp vi tnh hung nu

cn gii quyt cc ri ro c nhn din. Cc chng trnh tin quyt bao gm:

Quy phm thc hnh tt

Hiu chun

Ty ra v v sinh

Nh xng v thit b

Nhn din v truy vt sn phm

Thu hi sn phm

Kim sot cn trng

Hun luyn

Cc nh cung cp c chp nhn

Trc khi pht trin mt h thng HACCP, mt doanh nghip thc phm phi t

hiu qu trn nhng chng trnh tin quyt, c bn da trn Good Manufacturing

Practice (GMP) and Good Hygiene Practice (GHP). Nhng chng trnh ny s cung

cp mt nn tng bn vng cho HACCP v s qun l nhng mi nguy an ton thc

phm tt nh lut nh, cht lng v kt qu. im c trng ca nhng chng trnhtin quyt bao gm chng trnh lm sch, nhng lut l v sinh c nhn, kim sot

cn trng v quy trnh bo tr. Hiu qu ca nhng chng trnh tin quyt c th cung

cp cho h thng HACCP n trng tm ca nhng mi nguy quan trng. c bit

n nhng im ti hn ca quy trnh [16].

Theo ti liu ca t chc xy dng v chng nhn HACCP Bureau Veritas [9], h

thng m bo an ton v sinh thc phm bao gm:

PRP (Pre - Requisite Program/chng trnh tin quyt): to mi trng, iu

kin chung cho sn xut thc phm an ton. Ty theo hat ng sn xut ca tng

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doanh nghip m c th chn cc chng trnh tin quyt ph hp. Cc chng trnh

tin quyt:

PRP (Pre- Requisite Program) = Good xx Practise

xx: A = Agriculture (trng trt, chn nui)

M = Manufacturing (thc hnh sn xut)

L = Laboratory (phng th nghim)

S = Storage (lu tr)

D = Delivery/Distribution (phn phi)

H = Hygiene (v sinh)

K hoch HACCP: kim sot cc im kim sot ti hn (CCP), c th chotng sn phm, quy trnh sn xut.

Mi quan h gia HACCP v chng trnh tin quyt c th hin trong S 2.2.

S 2.2 Mi quan h gia HACCP v chng trnh tin quyt

2.4. p dng nhng nguyn tc chung v v sinh thc phm

Theo TCVN 5603:1998 [1], cc c s ch bin thc phm phi hat ng theo tiu

chun nhng nguyn tc chung v v sinh thc phm trc khi p dng HACCP.2.4.1 C s: Thit k v phng tin

13

HNRT YUQ

ht cMHP NS

UIL NYUGN

gnuhc uc uY

N cl gnncht nhN

NHN GNC

uil tv crt uC

hc uih rt oB

PCCAH

GNHC CCNIT HNRT

TYUQ


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2.4.1.1 V tr ca c s v thit b

C s: C s phi t cch xa nhng khu vc c kh nng gy nhim cao, d b

ngp lt, d b vi sinh vt gy ph hoi, tch t cht thi, nhim bn cho.

Thit b: Thit b phi c b tr sao cho d bo tr, d lm v sinh, d gim st

v vn hnh ng mc ch s dng.

2.4.1.2 Nh xng v cc phng

Thit k v b tr: Vic thit k v b tr mt bng cng ngh cho mt c s sn

xut, ch bin thc phm phi m bo d thc hin v sinh, theo nguyn tc mt

chiu chng nhim cho.

Cu trc v lp rp bn trong nh xng: Vt liu xy dng: Bn chc, d bo dng, d lm sch v ty trng.

Cc cu trc chnh:

Tng, sn: khng thm nc, khng hp ph, bng phng, khng k nt, d

lm sch v kh khun.

Sn: c dc ph hp thot nc thi, nc ra.

Trn: Chng bm bi, t ngng ng nc, khng b bong lp ph, d lm sch.

Ca: Khng thm nc, t rnh, nhn, ca t ng kn, li ngn cn trng tho

lp c, d v sinh.

2.4.1.3 Thit b

Yu cu chung: Thit b v ng (khng k ng v bao gi dng mt ln)

tip xc vi thc phm c lm bng vt liu khng c hi, d lm sch, ty trng

v bo tr.

Thit b gim st (nhit , thi gian, m ) c bo tr v hiu chun. ng cht ph thi v cc th khng n c: Phi c thit k d nhn bit,

c cu trc ph hp, bng vt liu t h hng, kha c (khi cn hn ch s nhim

bn c tnh hay tnh c).

2.4.1.4 Phng tin

Cung cp nc

H thng cung cp nc ung y , c cc phng tin thch hp lu tr,

phn phi nc.

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Ngun nc: nc ung c.

H thng nc khng ung c (nc dng dp chy, sn xut hi nc,

lm lnh v cc mc ch khc) c cp theo mt h thng ring, khng c ni hay

hi lu vo h thng nc ung c.

Thot nc v cht thi:

Thit k, b tr h thng thot nc v cht thi hp l, trnh nhim bn cho

thc phm hay gy nhim ngun nc sch.

Lm sch: Cn b tr cc phng tin phc v v sinh, c thit k thch hp

lm sch thc phm, dng v thit b.

Phng tin v sinh c nhn v khu vc v sinh

Phng tin ra v lm kh tay: nh chu ra c h thng cp nc nng,

nc lnh (hoc c nhit thch hp hoc c kim sot).

Nh v sinh c thit k hp v sinh.

C phng tin, khu vc ring bit v hp l nhn vin thay qun o.

Kim sot nhit : cn c cc phng tin ph hp :

Lm nng, lm lnh, lm ngui, un nng, lm ng lnh thc phm. Duy tr tt nhit ch bo qun m thc phm c lm lnh hay lnh

ng.

Gim st nhit thc phm.

Kim sot nhit mi trng xung quanh nhm m bo tnh an ton v ph

hp ca thc phm.

Cht lng khng kh v s thng gi

H thng thng gi phi c thit k v xy dng sao cho dng kh khng

c chuyn ng t khu nhim ti khu sch.

D dng bo dng v lm sch.

Chiu sng: Cung cp nh sng, cng sng ph hp vi tnh cht thao tc,

ngun sng cn c che chn trnh b v, cc mnh v khng th ri vo thc

phm c.

Bo qun:

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nhng ni cn thit phi b tr phng tin thch hp bo qun thc phm,

cht liu v ha cht. Nhng loi phng tin bo qun s c b tr ty thuc vo

tnh cht ca thc phm.

Phng tin dng bo qun thc phm: phi c thit k v xy dng sao

cho d bo dng v lm v sinh, trnh c vi sinh vt xm hi v n nu, bo v

hu hiu thc phm khi b nhim trong khi bo qun, khi cn c th kim sot c

nhit , m ca khng kh gim n ti thiu s h hi ca thc phm.

2.4.2 Kim sot cc hat ng

2.4.2.1 Kim sot cc mi nguy cho thc phm

Thng qua vic s dng nhng h thng nh HACCP2.4.2.2 Nhng kha cnh ch cht ca h thng kim sot v sinh

Xc nh cc cng an quan trng vi an ton v sinh thc phm

Cc qu trnh dng nhit (thanh trng, nu, sy)

Lm lnh v lnh ng

ng gi cp 1

Xc nh cc khu vc sch v thc hin kim sot. Khi vo khu vc sch cn phi

thay qun o sch, giy dp ring v ra tay.

Ngn nga cc mnh v, khi bi, ha cht nhim vo trong sn phm.

2.4.2.3 Yu cu v nguyn liu u vo

S dng cc nguyn liu th hay thnh phn tt v ph hp.

Ly mu th nghim xc nh s ph hp trc khi a vo s dng.

2.4.2.4 Bao gi

Vt liu ng gi hay cc kh nu c dng phi khng c, c ct gi v sdng ng quy nh, bo v thc phm, thun tin cho ghi nhn.

Nu bao gi dng li th phi bn, d lm sch, d ty trng.

2.4.2.5 Nc

Nc tip xc vi thc phm: dng nc sch ung c.

Nc dng nh mt thnh phn ca thc phm: s dng nc sch ung c.

Nc v hi nc:

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c cp theo mt h thng ring, khng c ni hay hi lu vo h thng

nc ung c.

Nc v hi nc phi c sn xut, x l, bo qun chng nhim bn.

2.4.2.6 Qun l v gim st

Lai hnh ch kim sot, gim st ph thuc vo quy m doanh nghip v cc

loi thc phm lin quan ti.

Ngi iu hnh, gim st vin phi c hiu bit v cc nguyn tc v thc

hnh v sinh thc phm.

2.4.2.7 Ti liu v h s

Nhng ti liu, h s lin quan n sn xut ch bin v phn phi phi c lugi trong thi hn lu hn thi hn s dng sn phm.

2.4.2.8 Th tc thu hi

Cc nh iu hnh phi m bo quy trnh thu hi hu hiu thu hi ton b,

nhanh chng bt k l sn phm sai li no t th trng.

2.4.3 C s, duy tu bo dng v v sinh

2.4.3.1 Ch duy tu bo dng v vic lm sch

Cc c s nh xng v thit b dng c cn c tu sa thch hp v iu kin

tt :

To thun li cho mi quy trnh v sinh.

t c chc nng d nh.

Ngn chn nhim bn thc phm d v vt bn.

Vic lm sch c th tin hnh bng cch s dng ring r hay phi hp vi cc

phng php vt l (nhit, lau chi, x nc, chn khng), phng php ha hc(cht ty ra, kim, axit) v cc phng php khc.

Cc ha cht dng lm sch cn c x l v dng cn thn theo cc ch dn

ca nh sn xut, c bo qun ring, cha ng ring, c th nhn bit c ngay

v r rng.

2.4.3.2 Chng trnh lm sch

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Chng trnh lm sch v ty trng phi c gim st lin tc, phi ghi vo s

sch theo di.

Khi cc chng trnh son tho v lm sch c s dng, chng phi nu r:

Cc a im, cc loi thit b v dng cn c lm sch

Trch nhim i vi cng vic c th

Phng php v tn sut lm sch

T chc gim st theo di

2.4.3.3 H thng kim dch

Ngn chn dch hi xm nhp

Nh xng phi c sa sang v gi sch s.

Cc h rnh phi c y kn.

S dng tm li thp chng cn trng che chn ca s, ca ra vo, h thng

qut gi.

Chng s khu tr v nhim

Thc phm phi c gi trong nhng thng ng, cch xa nn nh v cch xa

tng. Ph thi phi c ng trong cc thng c np y.

Gim st v pht hin: Cc c s nh xng phi thng xuyn c kim tra

nh k pht hin nhim.

Tit tr: Dng cc phng php vt l, ha hc, sinh hc nhng phi an ton v

ph hp vi thc phm.

2.4.3.4 Qun l cht thi

Cn chun b y cho vic di chuyn v lu cht thi.

Cht thi khng c dn li trong khu vc ch bin, bo qun v cc khu vc

lm vic khc, khng gy nhim bn vo thc phm v khng thu ht cn trng.

Nhng ni lu gi cht thi phi sch s thch ng.

2.4.3.5 Gim st tnh hiu qu

Gim st vic thi hnh cc quy nh.

Ly mu kim tra vi sinh vt mi trng v cc b mt tip xc vi thc phm.

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Kim tra h s ghi chp, thng k kt qu, phn tch xu hng ca cc qu trnh

hat ng (tnh hnh tt hn hay xu i).

2.4.4 V sinh c nhn

2.4.4.1 Tnh trng sc khe

Ngi mang mm bnh khng c php vo khu vc ch bin thc phm

(tham kho thm quy nh ca nc s ti 39/2005/Q-BYT [7], 21/2007/Q-BYT

[8])

Tin hnh khm bnh cho nhn vin x l thc phm.

2.4.4.2 Bnh tt v vt thng

Ngi mc cc bnh sau khng c lm trong cc khu tip xc vi thc phm:Bnh vng da, tiu chy, nn ma, st, au hng c st, thng tn nhim trng da,

nc chy t tai, mt, mi.

2.4.4.3 V sinh c nhn

Nhng ngi tip xc vi thc phm phi mc bo h lao ng.

Cc vt thng phi c bc bng bng khng thm nc, c mu sng.

Nhn vin phi lun ra tay sch s sau khi i v sinh v tip xc vi cc vt bn,

trc khi v sau khi tip xc vi thc phm v nguyn liu.

2.4.4.4 Hnh vi c nhn

Nhng ngi tham gia vo ch bin thc phm cn trnh cc hnh vi: ht thuc,

khc nh, nhai hay n, ht hi hay ho khi tip xc vi thc phm m thc phm cha

c bo v.

Khng eo trang sc khi vo cc khu vc ch bin thc phm.

2.4.4.5 Khch tham quanMc qun o bo v v tn trng cc iu khon v quy nh v sinh c nhn khi

vo khu vc sn xut.

2.4.5 Vn chuyn

Phng tin vn chuyn v cc loi thng ng phi c thit k sao cho:

Bo v thc phm khi nhim bn.

Bo v thc phm khi b h hng.

C th duy tr hay kim sot hiu qu nhit v cc iu kin cn thit khc.

D lm sch v ty trng.

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D nhn bit cc sn phm cha ng bn trong.

c bo tr, bo dng v v sinh.

Khng dng thng cha, phng tin vn chuyn thc phm cho cc sn phm

khc, c kh nng nhim bn cho thc phm (v d: mi, vi sinh, ha cht, tp cht).

2.4.6 Thng tin v sn phm v hiu bit ca ngi tiu dng

S l: Cn thit cho vic truy tm, thu hi sn phm v qun l tn kho, nhp

trc, xut trc cng nh qun l hn s dng ca sn phm.

Nhn: y thng tin cho ngi tip theo trong quy trnh thc phm c th ch

bin, bo qun, s dng sn phm an ton.

Nhn thc ca ngi tiu dng: Hiu c cc yu cu c bn v v sinh an tonthc phm.

2.4.7 o to

o to nhn vin v: cc vai tr v trch nhim ca h trong vic m bo v

sinh an ton thc phm.

Chng trnh o to:

Tnh cht thc phm v cc mi nguy

Cch thc bo qun, x l thc phm an ton.

nh k nh gi hiu qu o to v kim tra mc chp hnh cc quy nh

Trc khi p dng HACCP, cc c s sn xut v ch bin thc phm phi thc

hin cc yu cu chung cho vic m bo an ton thc phm. ng thi cc c s cn

phi p dng cc chng trnh tin quyt. Cc chng trnh tin quyt ny c th c

iu chnh ty thuc tnh hnh sn xut v loi hnh kinh doanh sn phm ca c s.

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Chng 3KT QU V THO LUN

3.1 Tm hiu hat ng sn xut BigC FFNTPC

3.1.1 Thng tin chung v xng sn xut ca BigC FFNTPC

Trung Tm o To V Ch Bin Thc Phm Ti Sng BigC trc y c tn

l xng sn xut tht ngui eBon BigC ng Nai, trc thuc trung tm thu mua thc

phm ti sng ca h thng siu th BigC. Lnh vc sn xut gm c pha lc tht ti

v ch bin cc sn phm tht ngui cung cp cho h thng siu th BigC t Bc vo

Nam.

Hot ng sn xut tht ngui mang nhn hiu eBon BigC bt u vo nm

1998 v cho n nay c 10 nm. Trong 10 nm qua hat ng sn xut ngy

cng pht trin.

Nm 1998: Ra i hat ng xng sn xut tht ngui BigC ng Nai. Sn

phm lm ra c by bn siu th BigC ng Nai.Nm 2006: c nhiu ci tin pht trin quy m sn xut:

Thng 5/2006: Khai trng xng sn xut tht ngui bn ngoi ca hng ca siu

th BigC ng Nai vi din tch 250 m2.

Thng 9/2006: Trin khai hat ng pha lc heo v cung cp cho cc siu th

BigC min Nam. ng thi cng thc hin vic thay i nhn hiu eBon (Ph lc 3).

Thng 11/2006: Lm li cng thc v hp l ha sn phm. Cng b tiu chun c

s cho tt c cc sn phm m bo vi lut php Vit Nam v ngi tiu dng v

cht lng ca cc sn phm. Mc khc vi vic hp l ha sn phm s to iu kin

thun li cho vic lu thng cc sn phm mang nhn hiu eBon trn th trng.

Thng 11/2007: eBon tung ra th trng cc sn phm wow: pat gan heo

wow, Jambon xng khi wow, ch la wow. Cc sn phm wow ph hp vi

ti tin ca mi nh m cht lng khng thua km g cc sn phm khc ca eBon.

Khi mi ra i, sn phm mang nhn hiu eBon ch c by bn siu th BigC

ng Nai. Cng vi s m rng ca h thng siu th BigC nhiu ni trong c nc,

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nhn hiu eBon c mt mt s cc tnh thnh t Bc vo Nam nh thnh ph H

Ch Minh, H Ni, Hi Phng, nng (Ph lc 4).

Khng ch quan tm n doanh thu v s lng, ban gim c siu th BigC cn

rt ch trng n cht lng hng ha. Chnh v vy, 1/2008 bt u m rng khu vc

sn xut t 250 m2 ln 500 m2 v i tn thnh Trung Tm o To v Ch Bin Thc

Phm Ti Sng BigC, tn ting Anh l Fresh Food National Training and Processing

Centre (FFNTPC) vi nhiu mc ch:

Tng cng sut sn xut p ng nhu cu ngy cng tng ca khch hng.

Pht trin cc d n mi: o to chuyn vin pha lc tht ti sng v chuyn

vin thu mua. p ng cc tiu chun v VSATTP, xy dng v p dng cc h thng qun l

cht lng m trc tin l xy dng HACCP CODEX.

3.1.2 S t chc nhn s

Trung Tm o To v Ch Bin Thc Phm Ti Sng BigC l mt b phn

trc thuc trung tm thu mua thc phm ti sng ca BigC ng Nai. Thng 1/2008,

xng bt u m rng, ci to v xy dng mi. ng thi, pht trin thm mt s b

phn nh b phn thu mua, b phn o to, b phn qun l cht lng, b phn

maketing. Hin nay s lng nhn vin lm vic trong xng l 25 ngi (Ph lc 2).

3.1.3 Quy trnh sn xut chung

Da vo hat ng sn xut thc t trn mt bng xng sn xut m rng nh

hin nay, chng ti xy dng c quy trnh sn xut chung. Trn quy trnh ny th

hin mt cch tng qut cc hot ng t vic tip nhn nguyn liu u vo n khi

ch bin ra thnh phm ca tt c cc dng sn phm giao cho cc siu th thuc hthng BigC.

Quy trnh sn xut chung c th hin theo S 3.1

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Tip nhn/kim tra

Pha lc

Ch bin

Bn ti

Cp ng(-20oC) - (- 180 C)

Xay ct nh tng

Xm nc mui Ct nh

Massage p gia v

X l nhit(hi nc, sy)

Xng khi (i vinhm tht xng khi)

Lm ngui(0-40C)

ng gi/ctnh, ng gi

Bo qun lnh(0-40C)

Nhm xc xch,

ch la, pat

Nhm Jambon,

tht xng khi

Nhm dn tht

V khun/ nhi vbc/ ct ch

(i visalami)

Giao hng cho ccsiu th BigC

Bo qun 0 - 40C

Tht heo mnhNi tng

Thnh phm

S 3.1 Quy trnh sn xut chung


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M t quy trnh sn xut chung

BigC FFNTPC l ni pha lc heo mnh v ch bin cc sn phm tht ngui

cung cp cho cc siu th thuc h thng BigC.

Ngun cung cp tht ti cho vic pha lc v sn xut rt m bo bi cc nh

cung cp c uy tn. Hin nay, c 6 nh cung cp tht nguyn liu cho BigC FFNTPC:

Cng Ty thc phm ng Nai (D&F): cung cp heo mnh v ni tng.

Cng ty Sanmiguel: cung cp heo pha lc v ni tng.

C s Bi Th Lnh: Cung cp heo pha lc v ni tng.

C s Bi Th Chi: Cung cp tht b v ni tng b: bao t, tim, gan.

Cng ty CP: Cung cp heo mnh.

Cng ty Rng ng: Cung cp heo pha lc.

m bo ngun nguyn liu u vo t cht lng, BigC FFNTPC c cc

hp ng v t ra cc quy nh bt buc thc hin i vi nh cung cp v quy nh

tiu chun nhn hng cho BigC FFNTPC.

Heo mnh sau khi c kim tra khu tip nhn s c treo trong phng heo

mnh (0 4

0

C). Ti khu vc ny, heo mnh c pha lc thnh 3 phn: vai, i vthn. Sau , chng s c pha lc thnh cc phn nh hn phng pha lc (10 -

120C) ( Ph lc 5).

Tng t nh tht heo mnh, cc c quan ni tng cng c kim tra k v lm

sch s b trc khi nhn vo.

Cui cng, cc c quan ni tng t yu cu v tht heo c pha lc s c

xp vo gi sch v bo qun phng c nhit t 0 4 0C chun b phn phi

n cc siu th thuc h thng BigC.i vi vic sn xut tht ngui, nguyn liu dng ch bin l tht mi pha lc,

tht bo qun lnh nhit t 0 40C hoc tht ng lnh (-200C n -180C) c r

ng.

Hin ti, cc sn phm BigC FFNTPC rt a dng, c khong trn 50 mt hng.

Tuy nhin xt v cch thc ch bin v tnh cht cm quan (hnh dng, cu trc, mi v

v mu sc) th cc sn phm BigC FFNTPC c chia lm 6 nhm sn phm chnh:

xc xch, pat, gi th, Jambon, tht xng khi v dn tht(Ph lc 6).


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Nhm xc xch, pat, gi th s c mi v c trng cho tng dng nhng cch

ch bin kh ging nhau. Tht v m s c xay ct thnh nh tng v thm cc

thnh phn gia v, ph gia ph hp vi tng dng sn phm. Sau khi xay ct, hn hp

nh tng s c cho vo khun hay nhi vo v bc c kch thc khc nhau.

Khc hn vi nhm xc xch, ch la, pat, nhm Jambon v tht xng khi khng

c xay ct thnh dng nh tng m phi nguyn khi ln nh tht vai, tht i,

tht ba ri. Nhng ming tht ny s c xm dung dch nc mui v massage trc

khi v khun, x l nhit.

i vi nhm dn tht, tng ming tht i s c ct nh, p gia v, ph gia

v qua m. Sau , chng s c trn u vi mc (mc lm t tht heo xaynhuyn c b sung gia v, ph gia) v nhi vo da i heo hay khun c hnh dng

ging con heo sa.

Khi cng on v khun, nhi v bc hon tt th bn thnh phm s qua cng

on x l nhit. Mi nhm sn phm s c ch x l nhit vi cc thng s nhit

, thi gian khc nhau (Ph lc 7). Cc thng s nhit v thi gian nu s c ci

t sn trong my. Khi cn nu bt k sn phm no, nhn vin ch cm bm s

chng trnh th my s hot ng ng thi gian v nhit dnh cho sn phm .

Khi t nhit v thi gian ci t, my s t ng ngt, h thng cung cp nhit

cng dng li. Trong qu trnh gia nhit, nhit v thi gian s c ghi nhn trn

gin ghi nhn nhit (Ph lc 8). Nu c bt k s c no trong qu trnh nu m

sn phm khng t nhit v thi gian th s c khc phc kp thi.

Khc vi cc nhm sn phm khc, cc sn phm xng khi s qua cng on

xng khi nhit t 45 600C trong 2 3 gi sau khi nu chn.

i vi sn phm salami, sau khi sy, sn phm s c t nht l 2 tun. Thi

gian l thi gian cy salami ln men cu trc t sn chc v c lp men trng

mc u trn b mt.

Sau khi x l nhit, cc sn phm s c lm ngui nhit 0 - 40C, thi gian

8 10 ting.

Sau , cc sn phm s c ct nh v ng gi chn khng theo yu cu ca

khch hng: ng gi trong cc bao b 100 g, 200 g, 250 g, 500 g, 1 kg, 2 kg. Snphm sau khi ng gi s c bo qun kho thnh phm (0 - 40C) m bo nhit


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ca sn phm 0 - 40C trc khi giao cho cc siu th BigC. m bo h thng

lnh lun hot ng n nh th b phn k thut s tin hnh bo tr 2 thng/ln.

Ngoi ra, hng ngy, QA v k thut s trc tip theo di nhit ca tng phng

thng qua h thng u d nhit kt ni vi my vi tnh. Bt k s c no v nhit

s c pht hin v sa cha kp thi.

3.1.4 Gii thiu v HACCP ti BigC FFNTPC

3.1.4.1Mc ch ca vic xy dng HACCP ti BigC FFNTPC

Nhm mc ch nng cao cht lng cc sn phm t tht ti xng sn xut tht

BigC FFNTPC, BigC xy dng h thng qun l cht lng an ton thc phm theo

tiu chun HACCP CODEX ti BigC FFNTPC.Vic xy dng h thng qun l cht lng an ton thc phm theo tiu chun

HACCP CODEX ti BigC FFNTPC, BigC tng bc khng nh s cam kt ca mnh

trong vic qun l cht lng nhm cung cp cho khch hng nhng sn phm tt

nht.

Vi vic xy dng HACCP CODEX, ton th ban gim c v nhn vin BigC

FFNTPC tun th vn v sinh an ton thc phm theo tn ch: Thc phm an

ton, kinh doanh bn vng to ra cc sn phm thc phm an ton. Vic phc v

n ngi tiu dng cc sn phm VSATTP gip BigC FFNTPC pht trin bn vng,

gip ngi lao ng c cng vic n nh.

3.1.4.2Cc nhm sn phm p dng xy dng HACCP CODEX ti

BigC FFNTPC

Tht heo ti: tht heo pha lc, ni tng, mc sng.

Tht ngui: 6 dng sn phm: Xc xch, Pat, gi la, tht xng khi, dn tht,

Jambon.

Phm vi p dng: T khu tip nhn nguyn liu, pha lc, ch bin. n khu

ng gi giao cho cc siu th trong h thng BigC.

3.1.4.3 Thi gian thc hin

D n c bt u vo ngy 15/08/2007 v hon thnh vo ngy 30/07/2008.

3.1.4.4i HACCP

Vic xy dng HACCP ti BigC FFNTPC rt c s quan tm ca ban gimc siu th BigC, gim c trung tm thu mua thc phm ti sng, gim c BigC


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FFNTPC, b phn qun l cht lng BigC, b phn thu mua hng ti sng, b phn

k thut BigC v ton th nhn vin BigC FFNTPC

thc hin d n xy dng HACCP CODEX ti BigC FFNTPC, i HACCP

bao gm cc thnh vin cc b phn khc nhau:

B phn qun l cht lng - QA

B phn k thut

B phn qun l sn xut

Nh t vn xy dng HACCP

3.2 nh gi trng xng sn xut tht ngui BigC FFNTPC

Ban gim c siu th BigC v nhm HACCP xem xt, xy dng v ci to

mi phn xng cng nh trang b cc dng c, thit b, my mc; trang v cc kin

thc v VSATTP cho nhn vin; p dng cc nguyn tc chung v v sinh trc khi

bc vo 7 nguyn tc HACCP.

3.2.1 C s, thit k v phng tin.

3.2.1.1 V tr ca c s v thit b

V tr ca c s: t

C s cha c tin s b ngp lt.

Xung quanh khu vc khng c cc hat ng c kh nng ly nhim cao, cch

xa khu x l cht thi ca siu th BigC.

V tr ca thit b: t

Xem Ph lc 1 s mt bng nh xng: cc thit b, my mc c b tr

trong cc phng ph hp vi mc ch s dng v d lm sch, kh khun.

3.2.1.2 Nh xng v cc phng Thit k v b tr:t

Nh xng mi m rng v ci to ton b: Trc thng 1/2008, din tch nh

xng l 250 m2, thng 1/2008: din tch nh xng m rng l 500 m2.

Xem Ph lc 1- s mt bng nh xng :

B tr cc khu vc, dy chuyn sn xut tun theo nguyn tc mt chiu t

nhn nguyn liu n ch bin, bo qun v giao hng chng nhim cho.


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Li i ca cng nhn trc tip sn xut c b tr c lp, phi qua khu vc v

sinh c nhn bt buc (mng nc kh trng ng, bn v sinh tay) trc khi vo khu

vc sn xut.

Kt cu nh xng: t

Kt cu vng chc, lm bng vt liu khng thm nc, d v sinh v kh khun.

Cc kt cu chnh ty vo mc ch s dng m c thit k ring.

Trn nh: Tm panel cch nhit, mu trng, khng b rn nt v ng nc.

Tng:

Cc phng lm vic trong iu kin lnh: lp panel cch nhit, mu trng.

Phng nu: tng lt gch men mu trng, trn nhn.

Nn: Lt gch men sng mu, c nhm trnh trt t nhng vn d lm v

sinh v kh khun, d dng vn chuyn i vi xe y, c dc hng v l thot

nc.

H thng thot nc: np ca l thot nc lm bng inox.

Ca s: khng c h thng ca s v lm vic trong iu kin lnh.

Ca ra vo: bng inox, nhn, c lp cch m, cch nhit, khe ca c thanh cao

su kn.

Cc b mt tip xc vi thc phm thng bng nha hoc bng inox, khng

thm nc, d lm v sinh v kh khun, khng b n mn bi ha cht ty ra v kh

khun.

3.2.1.3 Thit b

Cc thit b v ng trong nh xng: t

Cc my ch bin: Cc lai my ch bin trong khu vc sn xut: My ca tht, my xay tht, my

nhi xc xch, my xm tht, my quay Jambon, my ct lt, my ng gi chn

khng, l nu.

Vt liu: bng inox, d lm v sinh v kh khun, khng gy c, khng b n

mn bi ha cht ty ra v kh khun.

Ring c my xm tht l kh lm v sinh pha bn trong my v bn ch khng

th ch cc k bn trong ca my nn nhn vin dng sng bn nc cao p lm

v sinh cc vt bn .


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Cc dng c ch bin: d lm v sinh, kh khun, khng gy c, khng b n

mn bi ha cht ty ra v kh khun.

Dao, li ca, bn ch bin: vt liu bng inox.

Palet, thau, tht, r, gi tip xc vi thc phm vt liu bng nha.

Khun nu: vt liu bng nhm hoc bng nha. Khun bng nha ph hp

theo 3339/2001/Q-BYT [5].

Cn bng Inox c hiu chun bi trung tm o lng cht lng.

Xe lng vn chuyn thc phm bng inox.

ng cht ph thi v cc th khng n c : t

Dng c cha ng cht thi rn: vt liu bng inox, c np y, bt np bngchn, d lm v sinh v kh khun, c bnh xe d dng di chuyn.

Cht ty ra v kh khun c cha ng trong cc bnh nha, c dn nhn

bng ting vit bao gm cc thng tin cn thit nh l tn ha cht, cch s dng, ngy

ht hn.

Thit b kim sot v gim st nhit : u d nhit trong cc phng lnh,

u o nhit tm ca sn phm trong qu trnh x l nhit, sng o nhit bng

tia laze, nhit in t u c hiu chun nh k ( xem Bng 3.1 Danh sch cc

thit b c hiu chun v bo tr trang 37).

3.2.1.4 Phng tin

Phng tin cung cp nc: t

S dng nc ung c l nc thy cc, ph hp 1329/2001/Q BYT [6].

Nc c ly t h thng cha nc v x l nc ca siu th BigC.

Ngun nc c cp y v n nh, khng b cp nc trong qu trnhlm vic.

ng ng cp nc ung c c mu trng phn bit vi cc ng ng

nc phng chy, cha chy (mu ) v ng ha cht (mu xanh).

Thot nc v cht thi: t

Trong mi phng thuc khu vc sn xut ca xng c t 1 n 2 l thot nc.

Nc t cc l ny i theo ng ng ngm di t v a ra b x l nc thi ca

siu th BigC trc khi thi ra ngoi.

Siu th BigC thu dch v x l nc thi bn ngoi x l nc thi.


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H thng x l nc thi hat ng tt.

B phn k thut tin hnh ly mu phn tch nc thi 1 nm/ln v kim tra

nh k cc my trong h thng my bm 1 nm/ln.

Phng tin lm sch: t

C y cc phng tin phc v v sinh lm sch:

Dng c lm v sinh:

Bn ch c cn di lm v sinh my quay Jambon v bn ch khng c cn

lm v sinh cc dng c v my mc, bnh xt ha cht, cy gt nc, cy lau nh, cy

lau trn nh cn di, x ng ha cht, khng s dng bi nhi trnh nhim cc

mnh kim loi vo trong thc phm. V tr t cc dng c lm v sinh: mi phng u c mt bn ch ring, cc dng

c cn li t trong khu ra.

Thit b lm v sinh: Sng bn nc p sut cao bn cc cht bn kh ty

trn cc dng c.

Ha cht v sinh: ha cht ty ra v kh khun.

Ha cht ty ra Oxofoam (ha cht oc php s dng trong nghnh thc

phm) c pha t ng bng my v t trong khu ra.

Bn ha cht kh khun J-512 (ha cht c USDA cho php s dng trong

nghnh thc phm) c pha t ng bng my v t trong phng ha cht. C h

thng ng dn ha cht J-512 t bn ny n cc phng trong khu vc sn xut

thun tin cho vic kh khun cc b mt.

Trong mi phng u c ng ng nc ung c lm v sinh v ng

ng J-512 kh khun. Hai ng ng ny c mu khc nhau phn bit, ngng nc ung c mu trng v ng ng J-512 mu xanh l cy.

T UV kh khun dao ko t trong phng pha lc, ch bin v ng gi.

Phng tin v sinh c nhn v khu vc v sinh

Nh v sinh: t

Xem ph lc 1- s mt bng nh xng:

Nh v sinh nm bn ngoi khu vc sn xut, c 3 toilet nam v 3 toilet n, thch

hp cho 25-30 nhn vin (ph hp quy nh 39/2005/Q-BYT [7]), trong nh v sinh


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c n chiu sng, h thng thot nc d dng, phng tin ra tay v kh khun

tay.

Khu vc thay qun o bo h lao ng: nh sng, c t c nhn, k treo ng,

mc treo qun o.

Phng tin ra v kh khun tay: t

Phng tin ra v kh khun tay gm c: bn ra tay, ha cht ra tay, my sy

tay cm ng, biu mu hng dn ra tay.

V tr lp t (xem Ph lc 1): cc bn ra tay c t li vo nhn vin, li

nhn v giao hng, trong cc phng lm vic thuc khu vc sn xut, trong nh v

sinh. T UV kh khun tp d: t

T bng Inox, chiu cao 1,8 m, chiu rng 1,5 m ph hp treo tp d, bn

trong c 2 bng n UV kh khun.

V tr lp t (xem Ph lc 1): t c t ngay li vo nhn vin v li i phn

cch gia khu vc sch v bn trong khu vc sn xut.

Phng tin v thit b kh khun ng: t

H kh khun ng c t li vo nhn vin, li i ngn cch gia 2 khu vc

sch v bn trong khu vc sn xut. Trong cc h u c l thot nc.

Mng kh khun ng di ng c t li nhn v giao hng trnh nhim

cho ti cc khu vc ny do nhn vin ca xng v nhn vin nh cung cp c th i

qua li li ny.

Chiu cao nc kh khun trong cc h kh khun l 7 cm.

Phng tin kim sot nhit : tTrong xng c cc phng tin kim sot v gim st nhit :

Phng tin kim sot v gim st nhit lnh:

Trong xng c h thng dn lnh m bo nhit trong tng phng ph hp

vi hot ng sn xut v vi tnh cht ca thc phm:

+ Nhit phng lnh ng: (-200C) - (-180C).

+ Nhit phng heo mnh, phng thnh phm, phng lm ngui: 0 - 40C.

+ Nhit trong cc phng pha lc, ch bin, ng gi: 10 -120C.

+ Nhit phng salami: 4 - 60C.


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H thng u d nhit c t trong tng phng ca khu vc sn xut v

c kt ni vi my vi tnh theo di nhit .

Phng tin kim sot gim st ch x l nhit sn phm

H thng l nu t ng

+ L c th thc hin c 3 ch x l nhit l nu, sy v xng khi.

+ Nhit v thi gian x l nhit c ci t sn trong my (Ph lc 7).

+ Khi nhit v thi gian ci t th h thng cung cp nhit s ngng.

Gin ghi nhn ch x l nhit ca tng m sn phm.

Sng o nhit bng tia laze kim tra nhit xe ch tht nguyn liu ca nh

cung cp. Nhit k in t: Kim tra nhit tm ca tht nguyn liu

Cht lng khng kh v s thng gi: t

Trong xng c 2 qut ht t trong phng nu v 1 qut ht t trong phng

bao b. Qut ht t trn tng gn mi nh ly khng kh bn t bn trong phng

ra mi trng ngoi. Bn ngoi qut ht c bao li chng chut v cn trng gy hi.

Cc phng c nhit lnh: khng c qut ht v lm vic trong mi trng

lnh v kn.

H thng chiu sng: t

cng chiu sng lm vic

S dng n hunh quang cng chiu sng l 350 lux i vi cc phng c

nhn vin lm vic v 150 lux i vi cc phng bo qun v kho.

Ngun sng c mng che an ton trnh b v ri v thc phm.

Bo qun: tC cc phng tin thch hp bo qun thc phm, phi thc phm trnh

s h hng v s xm nhp ca cn trng

Bo qun heo mnh: Heo mnh c treo bng mc Inox v bo qun trong

phng c nhit 0 - 40C.

Bo qun heo pha lc: Heo pha lc c t trn cc xe y sch v bo qun

phng heo mnh 0 - 40C hoc t trong cc r nha c lt bao nylon v bo qun

phng (-200C) - (-180C).


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Bo qun gia v - ph gia: Gia v - ph gia cha trong cc bao b kn ca nh

cung cp (i vi gia v - ph gia mi nhp v xng) hay c cha trong cc thng

nha sch c np y v c t trn k trong phng gia v - ph gia kh, thong.

Bo qun bao b: Bao b cha trong cc thng carton kn ca nh cung cp (i

vi loi mi nhp v xng) hay cha trong cc thng nha trng c np y (bao b

ang s dng), t trn k trong phng bao b c nhit t 14 160C.

Bo qun sn phm ti ch: Cc sn phm ti ch c t trong cc gi nha

c lt bao nylon sch v bo qun trong phng c nhit t 0 40C.

Bo qun thnh phm: Thnh phm c ng gi chn khng, t trn k sch

trong phng thnh phm c nhit 0 40

C. Bo qun ha cht: Ha cht c t trn k trong phng ha cht, nm bn

ngoi khu vc sn xut.

3.2.2 Kim sot hot ng thao tc

3.2.2.1 Kim sot cc mi nguy cho thc phm

Xng ang tin hnh xy dng HACCP tm ra CCP kim sot cc mi nguy

ng k cho tt c cc quy trnh sn xut ca cc dng sn phm.

3.2.2.2 Nhng kha cnh ch cht ca kim sot v sinh

t: Xng xc nh khu vc sch, cc cng on quan trng v tin hnh

kim sot gim st m bo an ton thc phm.

Xc nh khu vc sch:

Xem ph lc 1 s mt bng nh xng: li i ngn cch gia khu vc nu v

phng lm ngui 2 c t UV, h kh khun, mng che lm ranh gii phn bit gia

cc khu vc c cc cp sch khc nhau:+ Khu vc sch cp 1: Phng salami, phng lm ngui 2, phng ng gi. Bi v

sn phm sau khi nu chn s c a qua cc phng ny nhng vi tnh trng

cha c bao gi nn cn mc sch cao.

+ Khu vc sch cp 2:

- Phng nhn hng, phng heo mnh, phng pha lc, phng ch bin: sn phm

cn dng tht sng v cha qua x l nhit.

- Phng thnh phm: sn phm c bo qun trong iu kin c bao gikn.


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Cng on ng gi cp 1: ng gi chn khng. Cc thng s p sut, nhit ,

thi gian ng gi c ci t sn trong my.

Ngn nga cc mnh v, khi bi nhim vo sn phm: a ra cc quy

nh v cc bin php ngn nga.

trnh nhim bn vt l v ha hc vo trong sn phm, xng ra bin

bn khc phc s c: khi c bt k s c xy ra v , v th c lp khu vc v gii

quyt s c.

Trong cc phng lm vic lnh v kn th khng c ca s, gia cc phng c

mn che nn khng c bi.

Hin ti xng khng c my d kim loi nhng xng phng nga mi nguyvt l kim loi nhim vo trong sn phm bng cch:

+ Cc dng c ch bin nh dao, my mc u lm bng Inox cng.

+ S kim tra tnh trng cc dng c trc khi sn xut v sau khi lm v sinh.

+ Nu c s c th s khc phc bng bin bn khc phc s c.

3.2.2.3 Yu cu nguyn liu u vo

c quy nh v p dng.

BigC FFNTPC rt quan tm n ngun nguyn liu u vo, cc nh cung cp

lun c chn la v nh gi k, ngun nguyn liu phi c ngun gc r rng.

Tht heo

1. Hp ng vi nh cung cp.

2. Yu cu v VSATTP i vi nh cung cp (Ph lc 9).

3. Quy nh tiu chun nhn hng p dng trn tng t nhn hng.

4. Giy kim dch cho tng l hng.5. Thc hin nh gi nh cung cp hng nm: nh gi tnh trng nh xng v v

sinh git m.

6. nh k ly mu kim tra 2 ln/nm (Ph lc 10), kim tra theo TCVN 7046

2002 [12]

Gia v - Ph gia - Bao b

1. Chuyn giao t siu th BigC (i vi gia v).

2. Hp ng vi nh cung cp (i vi ph gia v bao b).

3. H s cng b cht lng cp nht khi ht hn.


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4. Giy php nhp khu cho tng l khc nhau (i vi ph gia nhp khu).

5. p dng quy nh tiu chun nhn hng trn tng t nhn hng.

6. nh k ly mu kim tra: 1 ln/nm (Ph lc 10).

Bao b: Kim tra theo 3339/2001/Q-BYT [5].

Kim tra ch tiu vi sinh trn b mt bao b.

Gia v, ph gia: ch yu l kim lai nng theo 867/1998/Q-BYT [3] v ty

tng loi gia v ph gia m kim tra cc ch tiu khc (Ph lc 10).

3.2.2.4 Bao b dng cha ng v bao gi thc phm

t: Bao b sch, ch s dng mt ln, ph hp theo 3339/2001/Q-BYT [5].

3.2.2.5 Nc, nc v hi nc H thng nc dnh cho sn xut v v sinh: t

Ngun nc: s dng nc thy cc n nh, hp v sinh, qua h thng lng

lc (bng than hat tnh) v x l chlorine (nng chlorine: 0,5-1 ppm) ca siu th

BigC ng Nai.

Cht lng nc m bo theo 1329/2001/Q-BYT [6].

H thng cung cp nc : t

Ngun nc: dng nc dnh cho sn xut.

H thng cung cp hi nc: t

Ngun nc: dng nc dnh cho sn xut.

3.2.2.6 Qun l v gim st

thc hin cc ch kim sot v gim st bo m an ton cho thc

phm:

Kim sot ch x l nhit ca sn phm bng h thng l nu t ng v gim

st bng gin ghi nhn nhit .

Nhit trong cc phng bo qun heo mnh, phng lm ngui, phng thnh

phm c nhit (0 - 40C), phng lnh ng (-200C n -180C) c kim sot bng

h thng dn lnh v gim st bng cc u d nhit .

Trng b phn sn xut s gim st vic cn gia v - ph gia c cha nitrite bi

v nitrite l mt mi nguy ha hc nh hng n sc khe ngi tiu dng nu

lng nitrite c trong thnh phm vt mc cho php.


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B phn QA s gim st thao tc lm v sinh ca nhn vin, gim st vic ghi

chp biu, gim st vic nhn hng, xut hng.

3.2.2.7 Ti liu v h s

xy dng cc biu mu, p dng ghi chp biu mu v lu tr h s

Nhn vin ghi nhn cc thng tin bt buc theo yu cu trong cc biu mu: biu

mu nhn hng, biu mu truy vt sn phm, QA ghi chp vo biu mu theo di

nng chlorine v J-512, biu mu kim tra cng tc v sinh hng ngy khu sn

xut, lu li cc d liu nhit ca cc phng trong khu vc sn xut.

QA kim tra li h s ghi chp trc khi lu.

H s c lu trong 3 nm.Nhn vin BigC FFNTPC cn mc mt s li trong vic ghi chp cc biu mu.

Tuy nhin, cc sai li trn u c pht hin kp thi khi QA kim tra li h s

vo cui ngy lm vic v c bin php khc phc kp thi.

3.2.2.8 Th tc thu hi

xy dng quy trnh thu hi sn phm.

m bo vic thu hi cc sn phm b s c khi giao v by bn ti cc siu

th BigC, xng thit lp: quy nh v vic thu hi sn phm bn ngoi eBon.

Quy nh ny l mt phn trong quy trnh kim sot sn phm khng ph hp (Ph

lc 13).

3.2.3 C s duy tu bo dng v v sinh

3.2.3.1Ch duy tu bo dng v vic lm sch

t: B phn k thut ln lch bo tr cho cc thit b m bo chc nng

ca n.Tt c cc thit b, my mc lm v sinh, sn xut, gim st cht lng u

c hiu chun v bo tr nh k m bo chc nng hot ng tt v chnh xc.

Danh sch cc thit b c bo tr v hiu chun c th hin trong Bng 3.1


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Bng 3.1 Danh sch cc thit b c bo tr v hiu chun

Thit b Ch d duy tu Tn sut

Cc my ch bin trong khu vc sn xut Bo dng 1nm/ln

Cn trong khu vc sn xut Hiu chun 1 nm/ln

L nu Bo dng 1nm/ln

u d nhit tm sn phm Hiu chun 1nm/ln

H thng lnh Bo dng 2 thng/ln

u d nhit lnh Hiu chun 2 thng/ln

My vy Bo dng 2 thng/ln

Bn ra Bo dng 1 nm/ln

My sy tay Bo dng 1 nm/ln

Qut ht Bo dng 1 thng /ln

Vi ra tay Bo dng 1nm/ln

T in Bo dng 1 nm/ln

H thng bm nc thi Bo dng 1 nm/ln

Nhit k in t Hiu chun 1 nm/ln

Sng o nhit bng tia laze Hiu chun 1 nm/ln

My to khi Bo dng 1 nm/ln

3.2.3.2Chng trnh lm sch

t: C cc vn bn quy nh v vic lm sch v gim st vic lm sch.

Cc quy nh v vic lm sch c vit trong bng hng dn v sinh v

c p dng, trong quy nh r:

Thit b, dng c cn lm v sinh: tt c cc thit b, my mc dng c dng

ch bin, v sinh c nhn, v sinh cho cc my mc bo dng, v sinh phng. Dng c lm v sinh: cc dng c nu phn lm sch ca mc 3.2.1.4

-phng tin lm sch (trang 29).

Phng php lm v sinh: Ty ra v kh khun bng ha cht.

Tn sut lm v sinh:

Tn sut chung cho cc thit b, my mc, dng c l cui ngy lm vic.

Trng hp ring: phng salami: 1tun/ln, phng lnh ng: 1 thng/ln, trn

nh: 1 tun/ln

QA gim st vic lm sch v ghi chp vo biu mu.


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3.2.3.3 H thng kim dch

t: C cc hat ng ngn chn v tiu dit cn trng.

Bao li chng cn trng bn ngoi cc l thng gi, cc khe h gia mi nh v

tng khu vc nu, khe h ca cnh ca phng k thut ngn chn chut v

cn trng tn cng

Cc np ca l thot nc trong khu vc sn xut lun c y kn ngn s

xm nhp ca cn trng.

Hp ng vi cng ty x l cn trng phng chng, pht hin v tiu dit

chut, cn trng

nh k thc hin x l cn trng 1 ln/thng v kim tra 3 ln/tun. Phun xt thuc ngn nga v dit tr cn trng bn ngoi khu vc sn xut (loi

thuc c B Y t cho php s dng).

t by chut bng keo bn trong khu vc sn xut v bng thuc bn ngoi

khu vc sn xut.

Yu cu cng ty dch v ghi nhn sau mi ln x l: v tr x l, cch thc x

l, loi thuc dng x l v lu h s.

3.2.3.4 Qun l cht thi

t: Cht thi cha ng trong thng c np y, khi thng rc y th thay

bao rc mi, bao rc c ct kn, cht thi lu tr trong khu vc sn xut cao nht l

4 ting, vic i rc c thc hin vo cui ca sn xut.

3.2.3.5 Gim st tnh hiu qu:

t: thc hin gim st m bo tnh hiu qu

QA kim tra nng ha cht kh khun J-512 bng giy th chuyn dng, nng chlorine trong nc bng b Testkit Chlorine v ghi nhn vo biu mu theo di

nng J-512 v chlorine (Ph lc 16)

QA kim tra v sinh nh xng 2 ln/ngy v ghi nhn vo biu mu kim tra

cng tc v sinh hng ngy khu sn xut (Ph lc 17)

QA s tin hnh ly mu vi sinh mi trng v cc b mt tip xc vi thc

phm 1ln/nm (Ph lc 10): 2 mu trn b mt tip xc vi tht sng v 3 mu trn

b mt tip xc vi thc phm chn.


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QA s kim tra vic ghi chp cc biu mu vo mi ngy v kim tra li h s vo

mi tun.

3.2.4 C s: V sinh c nhn

t: a ra cc quy nh v c thc hin

Hng nm, siu th BigC kt hp vi trung tm y t d phng t chc khm sc

khe cho nhn vin ph hp vi quy nh 21/2007/Q-BYT [8].

Quy nh mc bo h lao ng, tp d, i nn trm kn tc, mang khu trang i

vi nhn vin trc tip sn xut.

Quy nh khng mang trang sc, khng khc nh, khng ht thuc i vi

nhn vin trc tip sn xut. Quy nh bt buc mang bao tay i vi nhng ngi c vt thng h v nhn

vin phng ng gi khi trc tip sn xut.

Trang b t thuc c nhn s dng khi cn thit.

C bng hng dn dnh cho khch tham quan

Khng c t vo trong xng nu khng c s ng ca ngi qun

l.

S dng trang phc ring dnh cho khch tham quan (o khoc, nn, khu

trang, ng) trc khi vo xng.

Khi vo trong xng, khng c tip xc vi my mc, thit b, thc phm

trong xng nu khng c s ng ca ngi qun l.

3.2.5 Cha ng - vn chuyn

Phng tin vn chuyn nguyn liu: thuc quyn qun l ca nh cung cp

nhng b phn sn xut v b phn qun l cht lng BigC FFNTPC c cc yucu bt buc i vi phng tin vn chuyn ca nh cung cp, c th i vi xe ch

tht heo mnh:

C mc treo bng Inox treo heo mnh.

iu chnh c nhit .

Sn xe sch, khng b r st.

Phng tin cha ng vn chuyn phn phi thnh phm

Dng c cha ng:


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Gi nha c kh khun c lt bao nylon sch.

Thng xp sch.

Phng tin vn chuyn: khng thuc qun l ca BigC FFNTPC m thuc

qun l ca siu th BigC. Siu th BigC s dng xe sch, c iu chnh nhit .

Thng ng gia v, ph gia: bng nha, c np y, c dn nhn th hin tn cc

loi gia v ph gia cha bn trong v hn s dng ca mi l.

3.2.6 Thng tin v sn phm v s hiu bit ca ngi tiu dng

t: thc hin vic dn nhn, cung cp thng tin cho ngi tiu dng. ng

thi thc hin vic ghi m s l cho tt c cc l sn phm.

Trn nhn eBon th hin cc ni dung: tn sn phm, thnh phn, khi lngtnh, tn v a ch cng ty sn xut, hng dn s dng v bo qun, hn s dng

thng tin n ngi tiu dng s dng sn phm an ton.

Trn nhn cn th hin m s l phc v cho vic truy vt sn phm (Ph lc

11, 12), thu hi sn phm (ph lc 13) v qun l sn phm tn kho. T m s l c

th truy ra c thnh phn nguyn liu, nh cung cp, ngy sn xut, ch x l

nhit, ngy ng gi.

3.2.7 o to

t: t chc chng trnh o to cho nhn vin

Nhn vin c hc cc lp VSATTP do siu th BigC t chc 1 ln/nm.

Hng nm BigC FFNTPC s kt hp vi cng ty cung cp ha cht v sinh tp

hun cho nhn vin cc kin thc c bn v VSATTP, v sinh c nhn, an ton khi

s dng ha cht, thc hnh quy trnh lm v sinh.

Nhn vin ph trch cc khu trong xng ch bin, QA, b phn k thut chc lp nh gi ni b v tin hnh nh gi ni b 1 ln/nm.

Nhn vin c hun luyn v cch s dng cc biu mu lin quan n vic

nhn hng v quy trnh truy vt sn phm.

Qua vic phn tch thc trng nh xng BigC FFNTPC da trn TCVN

5603:1998 [1], chng ti thy rng iu kin thc hnh sn xut v thc hnh v

sinh y p ng c cc yu cu chung v v sinh thc phm.

Vi h thng kim sot v gim st nhit , cc yu cu i vi nh cung cp v

ngun nguyn liu, quy trnh quy nh v v sinh kh khun - lm sch, hiu chun


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my mc - thit b, kim sot cn trng v ng vt gy hi mt cch nghim ngt s

ngn nga s xut hin ca cc mi nguy hay lai b chng n mc chp nhn ra

khi thc phm, m bo an ton v tnh thch hp cho thc phm.

Cng vi quy trnh truy vt v thu hi sn phm truy ngc li nguyn nhn

su xa ca vn , t c hnh ng khc phc kp thi v tng hiu qu trong vic

thu hi sn phm b s c.

Cc h s c lu tr c h thng gip cho vic truy tm cc thng tin c d

dng, cc thng tin s gip cho nhn vin a ra cc hng gii quyt tch cc khi gp

vn kh khn.

Khi thc hin cc nguyn tc chung v v sinh thc phm theo TCVN5603:1998 [1] lm tin cho vic xy dng v p dng HACCP, i HACCP

BigC bc sang 7 nguyn tc trong h thng HACCP.

3.3 Phn tch mi nguy v xc nh CCP

3.3.1 Danh mc sn phm

Trc khi tin hnh xy dng HACCP cho tt c cc sn phm, i HACCP BigC

phn loi cc sn phm theo tng dng ring. Trong , dng sn phm Jambon

bao gm cc sn phm c cc cng on ch bin ging nhau, cng ch x l nhit,

cng cng thc gia v - ph gia v tnh cht cm quan ca sn phm cui cng kh

ging nhau.

Cc sn phm trong dng Jambon c th hin trong Bng 3.2

Bng 3.2 Danh mc sn phm Jambon

STT Tn sn phm M s

1 Jambon i ho hng 51812100005

2 Jambon vai 51812100002

3 Jambon i 51812100014

4 Rti vai chn 51816200008

5 Rti heo 51816200007

6 Rti ch la 51812200008

7 Da bao 51814200003

3.3.2 Bng m t sn phm


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Bng m t sn phm cung cp cc thng tin v thnh phn, cch thc ch bin,

lu tr, ng gi, bo qun, s dng an ton. Bng m t sn phm gip cc thnh

vin trong nhm HACCP hiu r v nhm sn phm v cch nhn chung v nhm sn

phm.

Bng m t dng sn phm Jambon c th hin trong Bng 3.3


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Bng 3.3 Bng m t sn phm

Nhm sn phm

Jambon (xem danh sch nh km)

Gm nhm: Jambon, Roti, da bao

Nguyn ph liu

Nguyn liu chnh dng chung cho nhm sn phm:

tht heo (tht nc i/ tht nc vai/thn), ncNguyn liu theo sn phm:

Da ( i vi jambon v da bao)Gia v dng chung : Mui, ng, bt ngt, bt saGia v theo sn phm:

+ Tiu xay, ti (i vi rti vai chn)

+ Nc mu (i vi rti vai chn)

+ Tiu ht, ti, dm, bt gc (i vi da bao)Ph gia dng chung: Mui , Tari P27Ph gia theo sn phm: Tari K7 (i vi rti ch la)

Quy cch nguyn ph liu

+ Tht nc i, nc vai, da:

Heo mnhtip nhn, kim trapha lctht nc i, ncvai, thn, da ch bin

+ Gia v, ph gia: xem ph lc tiu chun nhn hng (i

vi gia v ph gia)Cc cng an ch bin chnh Xem quy trnh sn xut Jambon

Vt liu bao gi

Quy cch ng gi sn phm

Bao b cp 1: PE

ng gi chn khng, khi lng tnh 200g hoc theo nhu

cu ca khch hngBao b cp 2 : thng xp

Yu cu v ghi nhn

Tn sn phm:

Thnh phn:

Khi lng tnh:

Tn v a ch cng ty sn xut:

Hng dn s dng v bo qun:

Hn s dng:

Phng thc bo qun Bo qun nhit t 0-40C

Thi hn s dng sn phm30 ngy k t ngy sn xut, c ghi trn nhn ca sn

phm

Cch thc s dng sn phmS dng c ngay khi m bao b, dng ngon nht vi bnh

m hoc s dng ty thch

i tng s dng sn phmDnh cho n mn v cc i tng khng d ng vi cc

thnh phn nguyn liu trn


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3.3.3 c tnh sn phm cui

Tham kho TCVN 7049:2002 - quy nh k thut cho tht x l nhit, chng ti

thit lp bng c tnh cho sn phm cui, bao gm cc c tnh v: ho l, vi sinh,

kim loi nng, c t nm mc, d lng hoocmon, d lng thuc th y.

Tuy nhin ch tiu hm lng nitrite quy nh trong TCVN 7049:2002 l 167

mg/100 g (1670 mg/kg) gp 13 ln so vi hm lng nitrite quy nh trong Codex stan

96 1981 (Rev. 1- 1991) Codex Standard for cooked cured ham (125 mg/kg). Do

chng ti chn 125 mg/kg l hm lng nitrite ti a c php c mt trong sn

phm cui.

Cc c tnh cui cng ca sn phm c th hin trong Bng 3.4Bng 3.4: c tnh sn phm cui

Ch tiu vi sinh Mc cho php Ch tiu ho l Mc cho php

TSVK hiu kh/g 3x10 5Phn ng nh tnhH2S

m tnh

Coliforms/g 50 Phn ng Kreiss m tnh

Escherichia coli/g 3 Hm lng NO2 < 125 mg/kgStaphylococcusaureus/g

10 Hm lng NH3< 40,0 mg/100

gClostridium

perfingens/g0 Hm lng peroxit < 5.0 mg/kg

Salmonella/25 g 0

Bacillus cereus/g 10

Clostridiumbotulinum/g

0

3. Ch tiu kim loi nng 4.Ch tiu c t nm mc

Ch tiu kim loinng

Mc chophp

(mg/kg)Ch tiu c t

nm mcMc cho php

(g/kg)

Hm lng thy ngn(Hg)


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3.3.4 Quy trnh sn xut dng sn phm Jambon

thun tin cho vic thu hiu h thng sn xut v khi u vic phn tch mi

nguy, chng ti tm hiu v xy dng quy trnh sn xut dng sn phm Jambon

nh S 3.2.


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Kim tra, tip nhn, cn (I)

Cp ng (III)

R ng t nhin (IVA)R ng trong nc (IVB)

Cn (VA)Cn (VB)

Ha tan dch xm (VI)Xm (VII)

Massage (1120 pht ) (VIII)

Ct lt mng (IX)

Trn ti xay,tiu ht (XA)

(i vi 3)

Trn ti xay, tiuxay (XB)(i vi 4)

Lt bao nylon v khun (XI)

Lt da heo (XIIA)(i vi 1)

Lt da (XIIB)

(i vi 3)

Xp tht vo khun (XIII)

Ct ch (XV)

Nhi mc v ltda (XIV)

(i vi 5)

Nu chn : Tl = 720C, Ttm = 68

0C (XVI)

Lm ngui (hi qut gi 0 - 40C, 10 12 gi)(XVII)

G ch (XIX)

Qut nc mu(XX)

(i vi 4)

kh (XXI)(i vi 4)

Tch khun (XVIII)

Ct lt (XXII)

ng gi chn khng (mc P 6) (XXIII)

Bo qun lnh (nhit 0 - 40C) (XXIV)

i vi 1, 2, 3

i vi 4,5

Pha lc (II)

In nhnDn nhn ln

bao PE

Rc

Ti ch chla, xc xch,

pat tht

Tht heo mnhNc, mui , Tari P27, mui,

ng, bt ngt, bt sa

Jambon i

Jambon i ho hng

Jambon vai

(1)

Roti heo

(2)

Da bao

(3)Roti vai chn

(4)

Roti ch la

(5)

S 3.2 Quy trnh sn xut dng sn phm Jambon


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Pha lc (2)

Kim tra, tipnhn, cn (1)

Tht nc heo,m heo

Xay (4)

Bo qun lnh(0-40C) (5)

Cn (3)

ng, mui,bt ngt,

mui , tariK7

Heo mnh

Mc sng l nguyn liu lm roti ch la, gm c tht heo xay nhuyn cng vi

gia v - ph gia. Quy trnh sn xut mc sng c th hin trongS 3.3

S 3.3 Quy trnh sn xut mc sng

Trong dng sn phm Jambon, c mt s sn phm khng c lp da bc bn

ngoi nh roti ch la, roti vai, roti vai chn v mt s sn phm c bc da bn

ngoi nh Jambon vai, Jambon i, Jambon i ho hng v da bao. i vi Jambon

vai, Jambon i, Jambon i ho hng s dng lp da lc ht m v khng qua x

l nhit bc bn ngoi khi tht. i vi da bao, lp da ph bn ngoi c mu

v c nu chn.


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Quy trnh sn xut da lm Jambon v da bao c th hin trong S 3.4

S 3.4 Quy trnh sn xut da lm Jambon v da bao

M T QUY TRNH CNG NGH JAMBON

Cng on I. Tip nhn nguyn liu tht heo- gia v- ph gia- bao bI.1. Tip nhn nguyn liu tht heo

Da

Lc (1)

Ct vung (2)

M

Lt khun(8)Da lm

jambon

Nu (theo kinh nghim,chn nhng khng mm

nhn) (3)

Nc,Dm,

Bt gc

Vt ra v ngui (4)

Cp ng (5)

R ng t nhin (6)hoc bng nc(7)

Lt khun (8)Da lm da bao,

Roti ch la

Gi nha vbao nilon


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Heo mnh c git m ti cc c s git m ca cc nh cung cp v vn chuyn

n BigC FFNTPC bng xe chuyn dng. Khi n xng BigC FFNTPC, nhn vin

nhn hng cng vi QA s kim tra cm quan cht lng tht, giy kim dch v ghi

nhn vo Biu mu nhn hng (Ph lc 14).

Heo mnh c nhp vo phng heo mnh, nhit phng 0 - 4 0C.

I.2. Tip nhn gia v - ph gia - bao b

Hu ht cc gia v: mui, ng, bt ngt, ti, tiu u c t hng v

chuyn giao t bn siu th BigC. Tt c c bao gi kn v vn chuyn bng xe y

ca siu th BigC.

Ph gia, bao b c vn chuyn n BigC FFNTPC bng xe sch, bao gi kn.QA s kim tra cht lng cm quan gia v ph gia theo tiu chun nhn hng.

Nhn vin nhn hng s ghi li vo biu mu nhn hng (Ph lc 14).

Gia v, ph gia, bao b ch c chuyn vo xng ch bin vo cui ngy lm

vic khng nh hng n hot ng sn xut.

Cng an II.Pha lc

Heo mnh s c pha lc thnh 3 phn: Ba ri, phn vai v phn i trong phng

heo mnh (0 40C). Sau s chuyn sang phng pha lc (10 -12 0C) lc ht xng

v c cc tng tht vai, tht i khng xng v thn heo. Tht sau khi pha lc s

c ch bin trong ngy hoc cp ng d tr trong qu trnh sn xut.

Nu ch bin trong ngy, tht sau khi pha lc s c t trong thng Inox sch

v trong phng pha lc khong 2 ting (y l thi gian hon thnh cng on

pha lc).

Cng an III.Cp ng: d tr trong qu trnh ch bin, tht s c cp ng

(-200C) (-180C).

Cng an IV. R ng

Trc khi xm, tht ng lnh s c r ng hon ton bng 2 cch:

R ng t nhin (IVA): Tht mang ra khi phng cp ng v lu tr 0 -

40C, 10 - 120C trong 24 gi.

R ng bng nc (IVB): Tht mang ra khi phng cp ng v cho vo trong

thng Inox c nc cho n khi r ng hon ton.Cng an VA VB: Cn


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Cn bit khi lng tht, khi lng gia v - ph gia, nc dng cho ph hp.

Tht c t vo thng Inox sch v cn ti cn nhn hng. Khi bit c khi lng

tht, nhn vin s cn nc, gia v, ph gia ng thi ghi nhn khi lng tht, nc,

thnh phn c cha nitrite vo trong s theo di cn thnh phn c cha nitrite.

Trng b phn sn xut s gim st vic cn v ghi chp .

Cng an VI VII. Ho tan dch xm v xm

Gia v, ph gia sau khi cn s c ho tan trong nc. Dung dch xm gm c:

mui, ng bt ngt, bt sa, Tari P27, mui (c cha thnh phn nitrite), nc.

Khi dung dch xm tan u, nhn vin ch bin s tin hnh xm tht. Ming

tht s c xm mt lng dung dch nc mui qua 72 kim xm ca my xm.Sau khi xm, tht s c cho vo my massage.

Cng an VIII. Massage

Tt c khi lng tht v khi lng dung dch cn li sau khi xm s c cho

vo my massage vi chng trnh ci t sn:

p sut: 76 cmHg

Tc quay: 600 rpm

Thi gian: 1120 pht

Khi lng tht: 20 - 400 kg

My massage hot ng t ng. My c b phn ht chn khng. Tht sau khi

massage s mm v tng khi lng. Sau khi massage, tht s c ly ra v chun b

cho vo khun nu.

Cng an IX, XA, XB, XI-XIIA, XIIB, XIII, XIV, XV:nh hnh

Trong dng sn phm Jambon c cc sn phm khc nhau nn cch v khuncng khc nhau:

Da bao: Sn phm c lp da mu c trng. Trc khi v khun, tht s

c ct lt mng v trn u vi ti xay v tiu ht. Th t v khun ca sn phm

da bao: Khun bao nilon da mu - tht np y.

Jambon: Cng tng t nh cch v khun ca da bao nhng c mt s im

khc: kch thc khun lm Jambon ln hn khun lm da bao, tht c ct lt

mng nhng khng trn u vi tiu ht v ti xay, lp da bao ph tht khng c mu

, da khng c nu chn trc khi lt khun.


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Roti heo: Cng tng t nh cch v khun ca Jambon nhng kch

thc khun nh hn v khng c da heo bao ph bn ngoi.

Roti vai chn: Tht vai trn u vi ti xay v tiu xay. Sau , em ct ch v

t ln xe y.

Roti ch la: Cng nh roti vai chn, roti ch la cng c ct ch v khng

cho vo khun nu. Khc vi nhng sn phm khc, roti ch la c lm t thn heo,

gia cy thn l da mu bao bn ngoi lp mc sng.

Sau khi v khun v ct ch s l cng on nu chn.

Cng on XVI: Nu chn

Nhn vin s y xe bn thnh phm vo l nu v bm chng trnh c cisn vo trong my:

Chng trnh: s 5

Nhit l: 720C

Nhit tm: 680C

ng thi nhn vin s ghi nhn li cc s liu ca m nu vo trong h s truy

vt (Ph lc 15).

Khi chng trnh nu c m th h thng cung cp hi nc v h thng ghi

nhn qu trnh x l nhit cng hot ng(Ph lc 7).Gin ghi nhn nhit gip

ngi nu kim sot c qu trnh nu. Cui mi m nu, QA hoc qun l sn xut

s kim tra li qu trnh nu da trn gin v k tn ghi nhn.

Sau khi nu, sn phm s c a qua phng lm ngui.

Cng on XVII: Lm ngui

Nhn vin phng ch bin s y xe sn phm vo trong phng lm ngui. Snphm s c lm ngui trong phng c nhit 0 - 40C trong 8 - 10 ting. Nhit

phng lm ngui c kim sot hng ngy bi QA v b phn k thut.

Sau khi lm ngui, sn phm s c tch khi khun v ng gi.

Cng on XVIII, XIX, XX, XXI: Tch khun, g ch, qut nc mu, kh.

Nhn vin phng ng gi t khun ln bn trong phng ng gi (10 - 120C) v

tin hnh g khun. i vi sn phm roti vai chn v roti ch la s c loi b ht

ch ra khi sn phm. Nhn vin phng ng gi phi mang bao tay sch khi tch

khun v g ch.


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Vi sn phm roti vai chn, nhn vin s qut mt lp nc mu ln trn b mt

sn phm. Sau , sn phm tip tc c trong phng lm ngui t 1 - 2 ting

kh nc mu trc khi ng gi.

Cng on XXII-XXIII-XXIV: Ct lt - ng gi - bo qun lnh

Nhn vin t sn phm vo trong bao b c kch thc ph hp vi chng v

mang i ng gi chn khng. Nhit v p sut ca my ng gi chn khng

c ci t sn. Trong qu trnh ng gi, nu pht hin bao b no b h s c

ng gi li.

Hon tt cng on ng gi, nhn vin s dn m s l ln tng n v sn phm

v em qua phng thnh phm (0 - 40

C) bo qun. ng thi nhn vin ph trchb phn ng gi s ghi nhn m s l, ngy ng gi vo trong h s truy vt sn

phm (Ph lc 15).

p ng yu cu ca khch hng, cc sn phm s c ct lt theo khi

lng 200 g, 250 g, 500 g, 1 kg, 2 kg. Sn phm sau khi ct lt s c ng gi chn

khng v dn nhn eBon ln tng n v sn phm.

Cc mnh vn cn li sau khi ct lt s c dng lm sn phm ti ch cho

quy trnh sn xut ch la, xc xch, pat tht.

Sn phm sau khi ng gi s c t vo xe lng v y qua phng thnh phm

m bo nhit ca sn phm t 0 - 4 0C trc khi giao hng cho cc siu th

BigC.

Nhit phng thnh phm c kim tra hng ngy bi QA v k thut.

3.3.5 Phn tch mi nguy xc nh CCP

HACCP c ngha l: Hazard analysis and critical control points.

Trong thut ng ny c 2 t quan trng l : and, point.

And th hin c 2 cng vic cn phi gii quyt: mt l phn tch mi nguy, hai

l kim sot cc im ti hn.

Point: khng phi kim sot tt c m ch kim sot nhng im ti hn.

im kim sot ti hn: im ti c th p dng kim sot, v c ngha quan

trng ngn nga hay loi tr mt mi nguy dnh cho an ton thc phm hoc gim

n ti mt mc chp nhn c (theo TCVN 5603:1998) [1].


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Da trn thc t, cc lut nh v phng php phn tch mi nguy (Ph lc 18)

m nhm HACCP BigC p dng, chng ti tin hnh phn tch mi nguy v th

hin trn Bng phn tch mi nguy (Ph lc 20, 21). Qua bng phn tch , chng ti

thy:

Mi nguy vt l thng l t, ct nhim t thit b, dng c, my mc ch bin;

tc nhim t nhn vin; mnh kim loi t my mc b gy, m hay cc tp cht l t

nguyn liu ca nh cung cp. Tuy nhin mi nguy vt l khng phi l mi nguy

ng k bi v mc nh hng tng i thp, cao nht l khiu ni ca khch

hng, kh nng pht sinh cng thp bi v cc quy nh v sinh, quy nh i vi nhn

vin, iu kin trang thit b my mc v cc quy nh v nhn hng ngn ngac s xut hin ca nhng mi nguy ny.

Mi nguy ha hc thng l:

Mi nguy ha hc aflatoxin, kim loi nng, thuc bo v thc vt, hp cht

monomer, cn kh, KMnO4 nhim t gia v, ph gia, nc, bao b. Tuy nhin mi

nguy ny khng phi l mi nguy ng k cho d mc nh hng ca n t trung

bnh n cao nhng kh nng xy ra ca n thp bi v ngun nguyn liu, gia v, ph

gia v bao b u c la chn, kim nghim v phn tch. Kt qu t mi em

vo s dng.

Mi nguy ha hc ha cht ty ra v kh khun cng l mi nguy khng ng k

v c kh nng xy ra thp v mc nh hng cng thp (h thng pha ha cht

ng nng v ha cht dng Food grade).

Mi nguy ha hc d lng nitrite l mt mi nguy ng k bi v nu mt

kim sot cng an cn gia v ph gia c cha nitrite th kh nng d lng nitrites tn ti trong sn phm v nu hm lng nitrite tn ti trong sn phm vt qu 125

mg/kg s nh hng rt ln n nh sc khe ngi tiu dng.

Mi nguy sinh hc:

K sinh trng: giun, sn nhim t ngun nguyn liu nhng c kim sot

t nh cung cp v n khng nh hng n sc khe ngi tiu dng v k sinh trng

s b tiu dit trong cng on x l nhit.


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Nm mc nhim t mi trng ch bin, ngun nguyn liu nhng n khng

phi l vi sinh vt chu nhit, s b tiu dit bi nhit khi nu nn kh nng nm

mc tn ti trong sn phm l thp v gy hi n ngi tiu dng l khng c.

Vi khun (cc vi khun gy bnh) thng hin din trong sut qu trnh sn

xut t nguyn liu n khi ra thnh phm v nh hng n thc phm cng nh sc

khe ngi tiu dng nu chng tn ti trong thc phm vt mc chp nhn theo quy

nh TCVN 7049:2002 [13]. Tuy nhin cc vi khun ny s b c ch, gim thiu, tiu

dit bi nng mui nitrite, nu chn v bo qun lnh (0 40C). Do nu cng

an cn gia v - ph gia c cha nitrite, cng an nu chn, bo qun lnh b mt

kim sot th vi khun s vt qu mc cho php nh hng n an ton thc phm vsc khe ngi tiu dng. Cc mi nguy ng k ny s c kim sot bng CCP.

Da vo bng phn tch mi nguy, da vo thc t v cy quyt nh ca

HACCP (Ph lc19), chng ti xc nh c 3 CCP kim sot cc mi nguy ng

k:

CCP1: Cng on cn gia v - ph gia c cha nitrite.

CCP2: Cng on nu chn.

CCP3: Cng on bo qun lnh (0 - 40C).

Cc CCP c th hin trong Bng 3.5

Bng 3.5 Xc nh CCP

Mi nguyCng an

ch binCuhi 1

Cuhi 1.2

Cuhi 2

Cuhi 3

Cuhi 4

CCP

Mi nguy ha hc: dlng nitrite

Cn gia v -ph gia c

cha nitrite

C C CCP

Mi nguy sinh hc: vikhun gy bnh pht trin

Cn gia v -ph gia ccha nitrite

C C CCP

Mi nguy sinh hc: vikhun gy bnh khng btiu dit

Nu chn C C CCP

Mi nguy sinh hc: vikhun gy bnh khng bc ch v pht trin

Bo qunlnh (0 -

40C)C C CCP


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Nh vy CCP1: Cng an cn gia v - ph gia c cha nitrite s kim sot mi nguy

ha hc ng k d lng nitrite.

CCP1: Cng an cn gia v - ph gia c cha nitrite, CCP2: cng an nu chn,

CCP3: cng an bo qun lnh 0 40C s kim sat mi nguy sinh hc ng k vi

khun gy bnh (tng s vi khun hiu kh, Escherichia coli, Coliforms, Salmonella,

Staphylococcus aureus, Bacillus cereus, Clostridium botilinum, Clostridium

perfringens).

Chng 4

KT LUN V NGHQua qu trnh nh gi thc trng xng sn xut ca Trung Tm o To V

Ch Bin Thc Phm Ti Sng BigC, chng ti thy rng mi trng, iu kin

chung cho vic sn xut thc phm an ton y ph hp vi cc nguyn tc chung

v v sinh theo TCVN 5603:1998. y l nn tng bn vng xng tin hnh xy

dng HACCP theo 7 nguyn tc HACCP.

Xc nh 3 CCP kim sot cc mi nguy ng k cho quy trnh sn xutdng sn phm Jambon:

CCP1: Cng on cn gia v - ph gia c cha nitrite kim sot mi nguy ng

k ho hc d lng nitrite.

CCP1: cng on cn gia v - ph gia c cha nitrite, CCP2: cng on nu chn,

CCP3: cng on bo qun trong kho thnh phm (0 4 0C) kim sot mi nguy

ng k vi khun gy bnh c quy nh trong TCVN 7049:2002 (Tng s vi khun

hiu kh , Escherichia coli, Coliforms, Salmonella, Staphylococcus aureus, Bacillus

cereus, Clostridium botulinum, Clostridium perfringens)


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Ngoi ra, trong thi gian thc tp v lm vic cng vi nhm HACCP ti BigC

FFNTPC, chng ti gp mt s thun li v kh khn:

Thun li:

Ban gim c c bit quan tm v p ng y cc yu cu pht sinh trong

qu trnh xy dng HACCP

S h tr v gip ca cc chuyn gia

S lm vic nhit tnh v hp tc ca cc thnh vin trong nhm HACCP v ton

th nhn vin trong xng.

Kh khn: Nhn vin khi tuyn vo lm th nhn thc v VSATTP cn km, cc

thao tc lm vic cn theo thi quen v kinh nghim. V vy, b phn QA cn t chccc lp hun luyn cng nh gim st trong qu trnh lm vic kp thi nhc nh.

TI LIU THAM KHO

Ti liu ting Vit

1. B Khoa Hc, Cng Ngh v Mi trng. TCVN 5603:1998 Quy phm thc hnh

v nhng nguyn tc chung v v sinh thc phm

2. B Y t - Cc An Ton V Sinh Thc Phm, 2006. p dng GMP GHP HACCP cho c s ch bin thc phm va v nh.

3. B Y t. Quyt nh s 867/1998/Q-BYT v vic ban hnh danhmc tiu chun vsinh i vi lng thc, thc phm

4. B Y t. Quyt nh s 3742/2001/Q-BYT v vic ban hnh v vic ban hnhdanh mc cc cht ph gia c php s dng trong thc phm

5. B Y t. Quyt nh s 3339/2001/Q-BYT H ni, ngy 30 thng 07 nm 2001 vvic ban hnh Quy nh v v sinh i vi mt s loi bao b bng cht dodng bao gi,cha ng thc phm.

6. B Y t. Quyt nh s 1329 /2002/BYT/Q H Ni, ngy 18 thng 4 nm 2002v vicban hnh Tiu chun v sinh nc n ung.

7. B Y t. Quyt nh s 39/2005/Q-BYT, ngy 28/11/2005 Quy nh v iu kinv sinh chung i vi c s sn xut thc phm

8. B Y t. Quyt nh s 21/2007/Q-BYT, ngy 12/03/2005 Quy nh v iu kinsc kho i vi ngi tip xc trc tip trong quy trnh ch bin thc phm


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bao gi sn v kinh doanh thuc phm n ngay

9. Bureau Veritas. HACCP v PRPs

10. Bureau Veritass. Kin thc chung v v sinh an ton thc phm

11. SGS. Nhng nguyn tc HACCP hng dn thc hin v p dng

12. Tiu chun Vit Nam. TCVN 7046 : 2002 Tht ti - Quy nh k thut.

13. Tiu chun Vit Nam. TCVN 7049:2002. Tht ch bin c x l nhit - Quy nhk thut.

Ti liu nc ngoi

14. CODEX STAN 96-1981 (Rev. 1 - 1991). CODEX STANDARD FOR COOKEDCURED HAM

15. Richard Dettloft International Consultant for FAO of the United Nation forSmallgoods & Meat Industry Research & Development. Modern MeatTechnology for the Meat Procesing Industry.

Ti liu Internet

16. Air product & chemical , INC. The hazard analysic and critical control pointconcept. Truy cp thng 07/2008.

17. Bo Lao ng s 167 ngy 23/07/2008, cp nht 8:11Am. Truy cp thng 07/2008


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Ph lc 2: S t chc nhn s Trung Tm o To V Ch Bin Thc Phm Ti Sng BigC

GIM C NGHNH HNG THC PHM TI SNG

H tr t

Big C NGIM C BIGC FFNTPC

HEAD OFFICE

o toGim st sn xutTh k Thu Mua Qun lcht lng

Pht trinkinh doanh

K thut vk ton

Tr l gim stsn xut

Ph trchnhn hng

4nhnvin

Ph trchng gi

5nhn vin

Ph trchch bin

4nhnvin


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Ph lc 3: Thay i nhn mi

Ph lc 4: Th trng tiu th cc sn phm tht ngui mang nhn hiu eBon

Cc sn phm mang nhn hiu eBon c

mt ti cc siu th thuc h thng BigC:

Min Bc:

BigC Thng Long (thng 1/2005)

BigC Hi Phng (thng 8/2006)

Min Trung:BigC Nng (11/2007)

Min Nam:

BigC ng Nai (8/1998)

BigC An Lc (3/2001)

BigC Min ng (4/2001)

BigC Hong Vn Th (11/2006)

BigC G Vp (2008)


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73/126

Ph lc 6: Danh sch sn phm

STT SN PHM STT SN PHM

I THT TI 10 Pate gi th1 Tht heo pha lc ti IV GI LA

2 Cc c quan ni tng 1 Ch la b

3 Mc sng 2 Ch la EBON

II XC XCH 3 Ch la heo c bit

1 Xc xch 4 Ch la b c bit

2 Xc xch veal 5 Ch chin

3 Xc xch Frankfort 6 Ch tiu

4 Xc xch Mortadel 7 Ch chin qu5 Xc xch Jambon 8 Ch b

6 Xc xch Oliu 9 Gi th c bit

7 Xc xch thp cm 10 Gi th EBON

8 Xc xch ti 11 Gi li EBON

9 Xc xch salami b 12 Gi th Vit Nam

10 Xc xch salami heo V DN THT

11 Xc xch cooktail xng khi 1 Chn gi dn tht

12 Xc xch frankfort xng khi 2 Heo sa dn tht

13 Xc xch veal xng khi VI JAMBON14 Xc xch xng khi 1 Jambon i ho hng

15 Xc xch ti xng khi 2 Jambon vai

III PAT 3 Jambon i

1 Pate gan b c bit 4 Rti vai chn

2 Pat gan heo 5 Rti heo

3 Pat gan heo loi mt 6 Rti ch la

4 Pate gan heo c bit 7 Da bao

5 Pat gan ng qu c bit VII XNG KHI6 Pate ng qu trng 1 Tht b xng khi

7 Pate ng qu tiu 2 Thn heo xng khi

8 Pate ng qu t 3 Ba ri xng khi

9 Pate ng qu pho mai 4 Jambon xng khi


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Ph lc 7: Quy nh nhit v thi gian x l nhit

BNG QUY NH NHIT V THI GIAN X L NHIT

STT Tn sn phmNhit

l (oC(Nhit tm (oC(

Thigian

m Dng nuChng

trnh

1 Xc xch kh 80 2h00 Sy 1

2 Ch la 90 =


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Ph lc 8: Gin ghi nhn qu trnh x l nhit

GIN GHI NHN QU TRNH X L NHIT

Trn gin s th hin nhit ca tt c cc m nu trong mt tun:

Nt mu xanh: th hin nhit l

Nt mu : th hin nhit tm

Cc mc nhit t 0-1000C

Thi gian t 0 gi sng n 12 gi m

i vi sn phm Jambon: Nhit l l 720C, nhit tm tmin

= 680C


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Ph lc 9: Cc yu cu v VSATTP i vi nh cung cp

CC YU CU V VSATTP I VI NH CUNG CP

REQUIREMENTS FOR QUALIFIED SUPPLIERS

S hiu/Code: F18-QANgy ban hnh: 1/4/08Ln ban hnh: 01S trang: 02

STT TN MT HNGCC YU CU BT BUC

NH GITI C S

GHI CHNi dung yu cu Tn sut C/khng Tn

sut

1 Heo mnh, tht v ni tng

Giy kim dch tng ln giao hng

C - Form"Supplier

evaluation"

Lnutinv mi12thng

C th b quanhgi ti c s nu

nh Cung cp c HACCP

Giy kim nghim cc ch tiu khngsinh - vi sinh

ln u & t nht 3 thng1 ln trong 1 nm u sau

iu chnh ty theokt qu thc t

GCN c s iu kin git m -kinh doanh gia sc

1 ln u

C xe chuyn dng (c kim sotnhit khi cn thit i vi heo

mnh)

tng ln giao hng

2 Trng gH s cng b cht lng Cp nht khi ht hn

KhngC du kim dch trn sn phm Mi l hng

3 Nhm gia v Khng u tin mua tiBigCGia v kh: ng, mui, bt

ngt, tiu, bt m, bt qu(.H s cng b cht lng (ch kimloi nng, aflatoxin v SO2 ving)

Cp nht khi ht hn

65


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Gia v dng nc(nc mm, du n, ru)

H s cng b cht lng (lu hmlng axit

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