Professional Documents
Culture Documents
IMPLEMENTATION
2006
2006
2
FOREWORD
This Guide has been developed according to HACCP (Hazard Assessment and Critical
Control Point) principles, in accordance with basic Codex Alimentarius Standards and
Guides, and basic European Guidance documents on the hygiene of foodstuffs.
The Guide is intended to be used by Fruit and Vegetable handlers and processors,
including farmer and exporter packhouses, and processors such as canneries, freezing
and drying companies.
The Guidelines are just that. Any company wishing to install a HACCP system will need
to tailor the plan to suit their own specific circumstances of production.
With HACCP based Food Safety Certification now a mandatory requirement for food
processors wishing to export to the European Union, the ADP Project, funded by USAID,
will be pleased to assist any fruit and vegetable processors in implementing a customized
HACCP system.
DEFINITIONS
Control (noun): The state wherein correct procedures are being followed and criteria are
being met.
Control (verb): To take all necessary actions to ensure and maintain compliance with
criteria established in the HACCP plan.
Control measure: Any action and activity that can be used to prevent or eliminate a food
safety hazard or reduce it to an acceptable level.
Corrective action: Any action to be taken when the results of monitoring at the CCP
indicate a loss of control.
Critical Control Point (CCP): A step at which control can be applied and is essential to
prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Critical limit: A criterion which separates acceptability from unacceptability.
Deviation: Failure to meet a critical limit.
Flow diagram: A systematic representation of the sequence of steps or operations used
in the production or manufacture of a particular food item.
HACCP: A system which identifies, evaluates, and controls hazards which are significant
for food safety.
HACCP plan: A document prepared in accordance with the principles of HACCP to
ensure control of hazards which are significant for food safety in the segment of the food
chain under consideration.
Hazard: A biological, chemical or physical agent in, or condition of, food with the potential
to cause an adverse health effect.
Hazard analysis: The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan.
Monitor: The act of conducting a planned sequence of observations or measurements of
control parameters to assess whether a CCP is under control.
Step: A point, procedure, operation or stage in the food chain including raw materials,
from primary production to final consumption.
Validation: Obtaining evidence that the elements of the HACCP plan are effective.
Verification: The application of methods, procedures, tests and other evaluations, in
addition to monitoring to determine compliance with the HACCP plan.
Cleaning - the removal of soil, food residue, dirt, grease or other objectionable matter.
Contaminant - any biological or chemical agent, foreign matter, or other substances not
intentionally added to food which may compromise food safety or suitability.
Contamination - the introduction or occurrence of a contaminant in food or food
environment.
Disinfection - the reduction, by means of chemical agents and/or physical methods, of
the number of micro-organisms in the environment, to a level that does not compromise
food safety or suitability.
Establishment - any building or area in which food is handled and the surroundings
under the control of the same management
Food hygiene - all conditions and measures necessary to ensure the safety and
suitability of food at all stages of the food chain
Food handler - any person who directly handles packaged or unpackaged food, food
equipment and utensils, or food contact surfaces and is therefore expected to comply with
food hygiene requirements
Food safety - assurance that food will not cause harm to the consumer when it is
prepared and/or eaten according to its intended use.
Food suitability - assurance that food is acceptable for human consumption according to
its intended use.
Primary production - those steps in the food chain up to and including, for example,
harvesting, slaughter, milking, fishing.
Introduction
Hazard Analysis and Critical Control Point (HACCP) is a science based and
systematic system used to identify:
HACCP principles are used as a tool to assess hazards and establish control-systems
that focus on preventing the production of unsafe food, rather than relying on endproduct testing. The system can be applied throughout the food chain from primary
production to final consumption and implementation should be guided by scientific
evidence of risks to human health.
As well as enhancing food safety, implementation of HACCP can provide other
significant benefits, such as:
The successful application of HACCP requires the full commitment and involvement of
both executive-level management and the total work force. It also requires a
multidisciplinary approach; this multidisciplinary approach should include, (when
appropriate), expertise in agronomy, veterinary hygiene, fruit and vegetable
production, microbiology, medicine, public health, food technology, environmental
health, chemistry and engineering.
The intent of HACCP is to focus control at critical control points (CCPs). HACCP
should be:
applied to each specific production procedure separately.
flexible where appropriate
taking into account the nature and the size of the implementing
company/organization.
capable of accommodating change, such as advances in equipment design,
processing procedures or technological developments.
reviewed, and necessary changes made when any modification is made in
the product, process, or any step.
During hazard identification, evaluation, and subsequent operations in designing and
applying HACCP, consideration must be given to the impact of raw materials,
ingredients, food manufacturing practices, role of manufacturing processes to control
hazards, likely end-use of the product, categories of consumers of concern, and
epidemiological evidence relative to food safety.
HACCP systems must be built upon a firm foundation of existing compliance with
Good Manufacturing Practices (GMPs), acceptable Sanitation Standard Operating
Procedures (SSOPs) and appropriate industry practices.
GMPs are the minimum sanitary and processing requirements necessary to ensure
the production of wholesome food. The areas addressed through GMPs are good
hygiene practices, personal hygiene, buildings and facilities, equipment and utensils,
and production and process controls.
SSOPs (Sanitation Standard Operating Procedures) are part of documented GMPs for
hygiene and sanitation, required to meet regulatory requirements for food control. The
written SSOP plan should explain the sanitation concerns, controls, in-plant
procedures and monitoring requirements. They are also required to monitor these
conditions and practices, correct unsanitary conditions and practices in a timely
manner, and maintain sanitation control records.
The SSOP should address at least the following conditions and practices: safety of
water and ice, condition and cleanliness of food contact surfaces, prevention of cross
contamination from unsanitary objects to food, maintenance of facilities for personal
hygiene, protection of food and food contact surfaces from adulteration, proper
labeling, storage and use of toxic compounds, control of employee health conditions,
exclusion of pests.
Without the application of GMP and SSOP principles, an effective HACCP program
cannot be conducted.
2.0
HACCP systems are designed to identify and control food safety hazards associated
with food from the time a company receives raw material, through processing to
distribution to the consumer.
HACCP systems are based on the following seven principles:
Principle 1:
Principle 2:
Principle 3:
Principle 4:
Principle 5:
Principle 6:
Principle 7:
3.0
Developing a HACCP Plan
In order to develop a HACCP system, the seven HACCP principles are applied in
twelve steps:
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step12:
10
4.0
A company wishing to implement a HACCP system should ensure that the appropriate
product specific knowledge and expertise is available for the development of an
effective HACCP plan.
The company should also understand that the implementation of a HACCP system
requires a whole-company, team approach. It is not possible for one person alone to
implement such a system. The HACCP team should be multidisciplinary, and include
a motivated executive-level management member, capable of ensuring the necessary
funding and overall company determination to ensure successful HACCP
implementation.
The HACCP team will also require a Team Leader. It may be possible that within an
organization, a well-trained individual, with access to HACCP literature and HACCP
guidance (including sector-specific HACCP guides), will be able to lead the HACCP
implementation team. However, in the absence of a suitably informed and capable inhouse individual, a HACCP implementation consultant should be employed, whose
role will be to:
who have responsibility for, or are closely involved with, the technical
process of producing/manufacturing the product under study,
who have a working knowledge of the hygiene and operation of the process
plant and equipment,
11
The scope of the HACCP plan should be identified. The scope should describe which
segment of the food chain is involved and which process of the business and the
general classes of hazards are to be addressed (biological, chemical and physical).
5.0
A full description of the product should be drawn up, including relevant safety
information such as:
Within businesses with multiple products, it may be effective to group products with
similar characteristics or processing steps, for the purpose of development of the
HACCP plan.
Suggested records include description of the product and identify intended (e.g.
Record 2/01). These records may be adapted for individual company use.
6.0
The HACCP team should also define the normal or expected use of the product by the
customer, and the consumer target groups for which the product is intended. In
specific cases, the suitability of the product for particular groups of consumers, such
as institutional caterers, travelers, etc. and for vulnerable groups of the population,
including babies, may have to be considered.
Describe the
normal expected
use of the food
Ensure Clear
instructions are
on the label
12
7.0
A product flow diagram should be constructed by the HACCP team. The flow diagram
should cover all steps in the operation for a specific product. The same flow diagram
may be used for a number of products that are manufactured using similar processing
steps. When applying HACCP to a given operation, consideration should be given to
steps preceding and following the specified operation.
Receive potable
water
Receive containers
Receive packaging
material
Pumping potable
water
Storage containers
Pre-cooling
raw material
Storage packaging
material
Washing containers
Harvest
process
Washing
raw material
Dispatch
raw material
The diagram shows a flow of steps that may occur during storage and packing of fresh
produce and the inputs for each step that could introduce a food safety hazard.
Whatever the format chosen all steps involved in the process, should be studied in
sequence and presented in a detailed flow diagram together with relevant technical
data. Steps in the process may include receiving the raw materials, preparation,
processing, packaging, storage and distribution, and placing the end product on the
market; delays during or between steps should also be recorded.
Types of technical data may include but are not limited to:
13
The following GMP/SSOP requirements are prerequisites and can be integrated in the
HACCP system:
Suggested records (e.g. Record 4/01). These records may be adapted for individual
company use, and depend on the type of products, technologies, and processes
employed.
8.0 Step 5 On-site Confirmation of the Flow Diagram
Steps must be taken to confirm the processing operation against the flow diagram
during all stages and hours of operation, and the flow diagram amended where
appropriate. The confirmation of the flow diagram should be performed by a person or
persons with sufficient knowledge of the processing operation, and/or the multidisciplinary team as appropriate.
Any observed deviation must result in an amendment of the original flow diagram to
make it accurate.
CAS DE AMBALARE
Lavoare, intrarile i ieirele
pentru angajai
Vestiare
Laboratorul de
control a
calitatii
Depozit pentru
pstrarea
ambalajului
Recepia i inspecia
Curarea, splarea, uscarea, sortarea,
calibrarea, ambalarea
Depozitarea
lzilor
Pstrarea
materialelor
pentru
tratarea
sanitar
Legend:
Fluxul produsului
Ambalaj produs finit
Micarea personalului
Suggested records (e.g. Record 5/01).These records may be adapted for individual
company use.
14
9.0
The first principle of HACCP is to conduct a hazard analysis. Before beginning the
process, the HACCP team should review the definitions of food safety hazard.
Hazards are usually grouped into three categories: Biological, Chemical, and
Physical.
A useful approach to hazard analysis it to divide the analysis into two activities hazard identification and hazard analyses.
a.
Hazard Identification
This first step in identifying hazards which might be associated with a production
process might be considered a brainstorming session.
The HACCP team should use the flow diagram
and product description, which was created in the
preliminary steps, and systematically think about
what could occur at each step in the process.
Record 6/01 should be used in conjunction with
the checklist 6/03 and 6/04. Records 6/03 is a
checklist of questions which might help the team
to be as thorough as possible in considering the
hazards which might be associated with process.
Hazard identification should result in a list of potential hazards at each operations
step (use the HACCP plan flow diagram) in the process from the receipt of raw
materials to the release of the finished product.
During hazard identification, the team need not be confined by the hazards likelihood
of occurrence or its potential for causing disease. All potentially significant hazards
must be considered. To assist in this, the following list of hazards will be valuable.
i.
Biological Hazards
15
associated with fruits and vegetables include: Salmonella, Shigella, Escherichia coli
(pathogenic),
Campylobacter
species,
Yersinia
enterocolitica,
Listeria
Monocytogenes, Staphylococcus aureus, Clostridium species, Bacillus cereus,
Vibrio species.
Riscuri parazitologice
Protozoare
Nematode
Giardia lamblia
Entamoeba histolytica
Cryptosporidium pravum
Toxoplasma gondii
Naegleria sp.
Acantamoeba sp.
Ascaris lumbricoides
Trichuris trichiura
Trichinella spiralis
Enterobius vermicularis
Anisakis sp.
Pseudoterranova sp.
Cestode
Trematode
Taenia saginata
Taenia solium
Diphyllobothrium latum
Fascicola hepatitic
Fascicola gigantica
Chemical Hazards
Naturally occurring chemical hazards are those that are natural constituents of foods
(e.g. apple, nuts) and not the result of environmental, industrial, or other
contamination. They include Patulin,and Aflatoxin.
Added chemical hazards are those
which are intentionally or sometimes
unintentionally added to food during
the growing, harvesting, storage,
processing, packaging, or distribution
phases of production. This group of
chemical hazards is very broad and
might include components of animal
feed or drinking water, pesticides,
food ingredients themselves, or
chemicals used in the processing
establishment such as lubricants,
cleaners, paints, and coatings.
iii.
Substane
chimice naturale
Micotoxine (ex.
Aflatoxine)
Scombrotoxina
(histamina)
Ciguatoxina
Toxine de ciuperci
Toxine de
crustacei
(paralitic,
diareic,
neurotoxic,
amnezic)
Alcoloizi
pirolizidinici
Fitohemaglutinine
Fenoli policlorurai
Substane
chimice
agricole:
Produse de uz fitosanitar,
fertilizani, fungicide, insecticide,
antibiotice, hormoni de cretere
Substane
interzise:
Aditivi
Direct conservani, potenatori
alimentari: de arom, aditivi nutriionali,
colorani
Indirect substane provenite de
la utilaje: lubrifiani, ageni de
curare i dezinfecie, substane
de acoperire, vopsele.
Physical Hazards
16
Riscuri fizice
Surse
Sticl
Achii de lemn
Pietre
Terenuri, cldiri
Achii metalice
Insecte
Oase
Plastic
Hazard Analyses
17
potential hazards, evaluation of the significance of the hazard, a justification for the
decision, and proposed control measures, suggested records e.g. Record 6/02.
10.0
The second HACCP principle is to identify the critical control points (CCPs) in the
process. A CCP is a point, step, or procedure in a food process at which control can
be applied and, as a result a food safety hazard can be prevented, eliminated, or
reduced to acceptable levels.
So far, in developing the HACCP plan, the HACCP team should have identified
biological, chemical, and physical hazards in the raw materials and the ingredients
used, as well as in the steps of the process. For each food safety hazard reasonably
likely to occur, a preventive measure must be identified. The next step is to find the
point or points in the process where these preventive measures should be applied.
The identification of a critical point for the control of a hazard requires a logical
approach. Such an approach can be facilitated by the use of a decision tree (other
methods can be used by the team, according to their knowledge and experience).
Example of Decision Tree to Identify CCPs
Q1. Do control preventive
measure(s) exist
Yes
Modify Stem
Process or
Product
Yes
Is control at this
step required for
safety?
No
No
Not a CCP
CCP
Yes
No
Not a CCP
Stop*
Yes
Critical
Control
Points
(CCP)
No
CCP
Not a CCP
Not a CCP
(*)
(**)
For the application of the decision tree, each process step identified in the flow
diagram should be considered in sequence. At each step, the decision tree must be
applied to each hazard that may be reasonably expected to occur or be introduced
and each control measure identified. Application of the decision tree should be
flexible, and consideration given to the whole manufacturing process in order to avoid,
whenever possible, unnecessary critical points.
An example of a decision tree record is shown in Record 7/01, but may not be
applicable to all situations. Training in the application of the decision tree is
recommended. (eg Record 7/01).
11.0
Each control measure associated with a critical control point should give rise to the
specification of critical limits. Critical limits:
19
Records associated with monitoring CCPs must be signed by the person(s) doing the
monitoring and when records are verified by a responsible reviewing official(s) of the
company. Sample Record 8/01.
13.0
For each critical control point corrective actions have to be planned in advance by the
HACCP team, so that they can be taken without hesitation when monitoring indicates
a deviation from the critical limit. Such corrective action should include:
problems
Evaluate need to ensure nonconformities
do not recur
Determine and implement corrective action
Record results
Follow up to ensure corrective action is
effective
20
Monitoring (checking equipment, checking the person handling the food, checking the
efficacy of previous corrective measures, etc.) may indicate that preventive measures
need to be put in place, if corrective actions for the same procedure have to be
implemented repeatedly.
14.0
The HACCP team should specify the methods and procedures to be used for
determining if the HACCP is working correctly.
Methods for verification may include random sampling and analysis, reinforced by
analysis or tests at selected critical points, intensified analysis of intermediate or final
products, surveys on actual condition during storage, distribution and sale, and on
actual use of the product. The frequency of verification should be sufficient to confirm
that HACCP is working effectively.
The frequency of verification shall depend on the
characteristics of the business (output, number of
employees, nature of the food handled), the monitoring
frequency, the accuracies of the employees, the number of
deviations detected over time and the hazards involved.
Verification procedures include:
The frequency of verification will greatly influence the amount of recheck or recall
required should a deviation exceeding the critical limits be detected. Verification shall
comprise all of the following elements, but not necessarily all at the same time:
Verification should be carried out by someone other than the person who is
responsible for performing the monitoring and corrective actions. Where certain
verification activities cannot be performed in house, verification should be performed
on behalf of the business by external experts or qualified third parties.
21
Where possible, validation activities should include actions to confirm the efficacy of
all elements of the HACCP plan. In case of change, it is necessary to review the
system, to ensure that it is (or will be) still valid. Examples of change include:
Where necessary, such a review must result in the amendment of written procedures.
The changes should be fully incorporated into the documentation and recordkeeping
system, in order to ensure that accurate up-to-date information is available.
The HACCP team needs to decide on what procedures the plant will perform to verify
that the HACCP system is working effectively and how often these actions will be
performed. Verification uses methods, procedures, or tests in addition to those used
in monitoring to see whether the HACCP system is in compliance with the HACCP
plan or whether the HACCP plan needs modification. There are three types of
verification.
Validation is the initial phase in which the plan is tested and reviewed. The choices
made while working through the preliminary steps and HACCP principles must be
repeatedly tested and shown to prevent or control identified
hazards in the real world. In this phase, microbial or
residue testing can be used effectively to verify that the
process is under control and is producing acceptable
products. Such testing provides clear evidence that the
techniques and methods adopted by the plant to control
hazards are not just effective in theory but will work in this
specific plant.
Ongoing verification ensures that the HACCP plan is
working effectively on a day-to-day basis. This type of
verification includes such tasks as calibrating monitoring
instruments, observing monitoring activities and corrective
actions, and reviewing HACCP records to see that they are being made and kept
according to the plan.
Reassessment is an overall review of the plan that must be performed at least
annually, or whenever any changes occur, that could affect the hazard analysis or
alter the HACCP plan. Reassessment is similar to validation in that it considers
whether the plan is adequate in general rather than focusing on the plan's daily
operations. It is also similar to validation in that it must be done by a HACCP-trained
person.
22
15.0
Hazard analysis;
CCP determination;
Critical limit determination.
Verification activities;
23
Records in romanian
nregistrare 1/01
Numele
Prenumele
25
nregistrare 2/01
Denumirea produsului
Tipul de ambalaj
Condiii de pstrare
Metoda de utilizare
Valabilitatea produsului
(temperatur, umiditate)
Instruciune pe etichet
Grupul de consumatori
26
nregistrare 4/01
27
nregistrare 5/01
Funcia deinut
Numele i prenumele
Semntura
Specialist n Sigurana
Alimentului
Tehnolog
eful de laborator
Microbiolog
Mecanic
eful de producere
eful de asigurarea calitii
28
nregistrare 6/01
Nr.
crt.
Etapele procesului /
ingredientul
Pericole identificate
Descrierea pericolului
Aciuni preventive
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
Biologice
Chimice
Fizice
29
nregistrare 6.02
Analiza Riscurilor
Etapele procesului /
ingredientul
Identificai riscurile
poteniale care pot
aprea, care se pot
agrava sau sunt
controlate la etapa dat
Ce msuri pot fi
aplicate pentru
controlul riscurilor
semnificative?
Este etapa
dat PCC?
(Da/Nu)
30
nregistrare 7/01
Etapele
procesului /
Ingredientul
Riscurile /
(biologice,
chimice,
fizice)
NTREBAREA I
Exist modaliti de prevenire a
riscurilor identificate?
Dac DA continum analiza.
Dac NU este necesar pentru
inocuitate controlul n aceast
perioad?
Dac Da modificai etapa,
procesului sau a produsului
Dac NU etapa nu este PCC i
trecei la analiza urmtoarei
etape.
NTREBAREA II.
NTREBAREA II
Este etapa respectiv
prevzut special pentru
eliminarea riscului sau
reducerea probabilitii de
apariie a acestuia pn la
un nivel acceptabil?
Dac DA este PCC i
trecei la analiza
urmtoarei etape
Dac NU continum
analiza. NTREBAREA III
NTREBAREA III
Este posibil s
intervin o
contaminare excesiv
cu riscurile identificate,
care s depeasc
nivelul admis?
Dac NU PCC lipsete
i trecei la analiza
urmtoarei etape.
Dac DA, continum
analiza. NTREBAREA
IV
NTREBAREA IV
Exis o etap ulterioar n
care riscul s fie eliminat
sau s fie redus
probabilitatea de apariie a
acestuia pn la un nivel
acceptabil?
Dac DA nu este PCC i
trecei la analiza
urmtoarei etape.
Dac NU este PCC i
trecei la analiza
urmtoarei etape
PCC
31
nregistrare 8/01
Monitorizarea
Ce
Cum
Frecvena
Cine
Aciuni
corective
Verificarea
nregistrri
32
Informaii Generale
Informaii Generale 6/03
Procedurile de preparare ori procesare includ etape de control care elimin sau
reduc microorganismele patogene sau toxinele lor la un nivel acceptabil? Se ia n
consideraie att celule vegetale ct i sporii?
Produsul poate fi recontaminat la etapele de producere (de exemplu., tratare
termic) i ambalare?
5. Infrastructura
6. Designul echipamentului
7. Ambalajul
8. Sanitria
34
Starea sntii a angajailor sau practicile de igien personal pot avea un impact
asupra sigurana alimentului n procesul de producere?
Angajaii organizaiei neleg procesele de producere i parametrii care trebuie
verificai i monitorizai pentru a asigura inofensivitatea produsului alimentar?
Angajaii aduc la cunotin managementului problemele care poate avea un impact
asupra siguranei alimentului?
12. Consumatorii
Acest produs alimentar este destinat pentru consum n mas, de exemplu, populaia
nu va fi expus riscului de mbolnvire?
Acest produs alimentar este destinat pentru populaie predispus la mbolnviri (de
exemplu, copii, persoane n vrst, invalizi sau cu deficiene imunitare).
35
Tipul pericolelor
MICROBIOLOGICE
Nota: n mediu exist multe
microorganisme unele sunt
total inofensive, unele sunt
benefice, aa cum ar fi cele
utilizate n fabricarea iaurturilor
i a cacavalului, i altele
reprezint
cauza
alterrii
produselor alimentare, fructelor
i legumelor. Doar un numr
foarte mic de microorganisme
sunt duntoare pentru oameni.
Acestea sunt microorganisme
patogene
i
sunt
cauza
mbolnvirilor la oameni. Printre
exemple pot fi incluse specii de
bacterii, cum ar fi Salmonele i
Listeria i virui cum ar fi
Hepatita A.
Pericole
Surse de contaminare
Masuri preventive
Bacteriile patogene, de
exemplu: Escherichia
coli, Salmonela spp.,
asociate de obicei cu
contaminrile fecale de
la animalele sau altele,
de exemplu:
Listeria
monocytogenes,
ntlnita de obicei n sol
i ap.
Tipul pericolelor
Pericole
parvum.
Virui, de exemplu:
hepatita A, virusul
Norwalk, Rotavirus.
CHIMICE
Reziduuri de produse
de uz fitosanitar n
fructe i legume ce
depete Limitele
Maxime Admisibile
(LMA).
Nota: produsele de uz
fitosanitar care nu sunt
nregistrate sau
aprobate pentru a fi
utilizate a trata unele
culturi specifice (cu
permis) are LMA zero.
Reziduu de metale
grele n produse
depind Limita
Maxim Admisibil
(LMA)
zinc, cupru, arsen,
plumb, cadmiu, etc.
Surse de contaminare
Masuri preventive
Tipul pericolelor
Pericole
Toxine naturale
CHIMICE
FIZICE
Contaminarea cu
chimicale altele dect
produsele de uz
fitosanitar, de exemplu:
uleiuri minerale, de
exemplu: motorin,
lubrifiani, ulei hidraulic
Surse de contaminare
Masuri preventive
n conformitate cu cerinele legale.
Testarea produselor proaspete pentru reziduurile de
metale grele i produse de uz fitosanitar.
Evitarea pstrrii produselor sub razele directe ale
soarelui.
Depozitarea temporar a produselor (n condiii
ambiante pe teritoriul gospodriei) trebuie efectuata
la umbr, n arii sau ncperi curate.
Interzicerea utilizrii paletelor contaminate cu
chimicale pentru pstrarea sau transportarea
produselor alimentare.
Interzicerea transportrii, pstrrii i manipulrii
chimicalelor, uleiurilor, lubrifianilor, materialelor de
tratare sanitar, etc. mpreun sau lng produsele
alimentare.
Utilizarea numai agenilor de tratare sanitar
aprobai.
Cltirea minuioasa a tuturor containerelor,
echipamentelor, instrumentelor dup procedurile de
tratare sanitar i igienizri.
Interzicerea utilizrii lzilor pentru colectarea
produselor in alte scopuri (de exemplu: pstrarea
chimicalelor, lubrifianilor).
Utilizarea produselor de uz fitosanitar aprobate
pentru tratarea produselor dup recoltare
Admiterea personalului bine instruit pentru a
manipula i a aplica produselor de uz fitosanitar.
Tipul pericolelor
Pericole
Surse de contaminare
Masuri preventive
Sticl
Obiecte strine de la
echipamente si
containere (de exemplu:
achii din lemn i metal,
obiecte din plastic, fulgi
de vopsea)
FIZICE