食品過敏源知識(shí)培訓(xùn)課件

2023/6/6WhatYouShouldKnowAboutFoodAllergens你必須對(duì)過敏源有認(rèn)知GeneralAwarenessTrainingForProductDevelopers對(duì)開發(fā)者的培訓(xùn)2023/6/6WhyAreFoodAllergensImportant?為何過敏源認(rèn)知是重要的?SeriousFoodSafetyIssue嚴(yán)重的食品安全問題McCormickPolicy味好美政策FDAEnforcementFDA要求RecallRisk回收危機(jī)CustomerAwareness&Concern客戶的認(rèn)知及關(guān)心2023/6/6FoodAllergens食品過敏源Today’sTraining今天的培訓(xùn)Whatarefoodallergens?何為過敏源Whoareaffectedbythem?誰會(huì)受影響Manufacturingcontrols生產(chǎn)控制ProductDevelopmentGuidelines產(chǎn)品開發(fā)導(dǎo)質(zhì)2023/6/6WhatAreFoodAllergens?何為食品過敏源?Top8Soy大豆Wheat面粉Milk牛奶Eggs蛋類Peanuts花生TreeNuts堅(jiān)果類Fish魚類ShellFish 貝殼類2023/6/6WhyAreFoodAllergensImportant?為何過敏源控制是重要的?PrevalenceofFoodAllergicReactions過敏性反應(yīng)的盛行2.5%Adults(5Million)2.5%成人6%ChildrenUnder5YearsOld(1Million)6%5歲以下兒童3%SchoolAgeChildren(2Million)3%為學(xué)齡兒童Deathsperyear每年死亡150to2002023/6/6WhyAreFoodAllergensImportant?為何過敏源控制是重要的?FoodAllergenRecalls1999=600過敏源回收1999年600例Top(4)ByType前4位產(chǎn)品Egg,Milk,Peanut,TreeNut蛋類,牛奶,花生,堅(jiān)果類Over30%oftotalrecalls占回收的30%Top(4)ProductCategories前4位產(chǎn)品Candy/Confections糖果Dairy奶制品Salads沙拉BakeryGoods烘培類食品2023/6/6WhyAreFoodAllergensImportant?為何過敏源控制是重要的?CauseofAllergicReactions引起過敏反應(yīng)的原因Immunesystemseesatargetfoodasharmful不受控制的系統(tǒng)是會(huì)產(chǎn)出有危害的食品Respondsbymakinghistamines制造組胺引起的反應(yīng)Histaminescauseallergicreactions組胺引起過敏反應(yīng)2023/6/6WhyAreFoodAllergensImportant?為何過敏源控制是重要的?SymptomsofAllergicReactions過敏反應(yīng)引起的癥狀I(lǐng)nclude包括Hives緊張Itching癢Swelling腫脹Vomiting嘔吐Diarrhea腹瀉AnaphylacticReactions2023/6/6WhyAreFoodAllergensImportant?為何過敏源控制是重要的?AnaphylacticReactions過敏性反應(yīng)Mostseriousfoodallergicreaction最嚴(yán)重的過敏反應(yīng)Occursquickly快速發(fā)生Within(2)hoursofingestionAcute,potentiallyfatal急性的,可能致命SymptomsInclude癥狀包括Difficultbreathing,throatclosing,heartproblems呼吸困難,喉嚨關(guān)閉,心臟問題2023/6/6FoodAllergyvsIntolerance食品過敏與不容忍AllergicReactions過敏反應(yīng)ImmunologicalResponsePotentiallyFatal可能致命Requiresonlyaverysmallamount只須很少的量Severereactionscanoccurquickly會(huì)引起嚴(yán)重反應(yīng)FoodIntoleranceNoImmunologicalresponseRarely,ifever,lifethreateningExampleLactoseIntolerance2023/6/6WhyAreFoodAllergensImportant?為何過敏源是重要的ImportantNote重要關(guān)注點(diǎn)ProteinisrequiredtocauseFoodAllergicReactions蛋白質(zhì)會(huì)引起食品過敏反應(yīng)ForExample例如SoyFlourisafoodallergen大豆是過敏源Highlyprocessedsoyoilisnot經(jīng)過深加工的豆油不是2023/6/6FoodAllergensVideo2023/6/6FoodAllergens過敏源McCormick’sPolicyonFoodAllergens味好美對(duì)過敏源的政策Foodallergensareafoodsafetyissue與食品安全有關(guān)(8)foodsandtheirderivativescausethevastmajorityofallergicreactions8大類產(chǎn)品及他們的衍生物會(huì)引起過敏反應(yīng)Proteinsarerequiredtocauseallergicreactions.蛋白質(zhì)會(huì)引起過敏反應(yīng)Wewilllabelproductsaccurately正確標(biāo)注標(biāo)簽Wewilltakestepstominimizetheriskofunintentionalallergencarryover采取措施避免交叉污染2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?Implementingappropriateallergenprocessing&handlingstandards貫徹恰當(dāng)?shù)倪^敏源加工及處置標(biāo)準(zhǔn)Managingrawmaterialsuppliers管理原料供應(yīng)商FollowingProductDevelopmentGuidelines遵循產(chǎn)品開發(fā)導(dǎo)則2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?Processing&HandlingStandards貫徹恰當(dāng)?shù)倪^敏源加工及處置標(biāo)準(zhǔn)FoodAllergenControlPlans(FACP’s)食品過敏控制計(jì)劃Allergenchangeoverprocedures更換產(chǎn)品程序Reworkprocedures返工程序Producthandling產(chǎn)品管理Training&Awareness培訓(xùn)及認(rèn)知Programmanagement&monitoring程序的管理及監(jiān)督2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?AllergenChangeOverProcedures更換產(chǎn)品程序Minimizeriskofunintentionalcarryover降低交叉污染VisualCleanStandard視覺清潔觀察Novisibleproductresidueinprocessingsystems無可見的殘留物在加工設(shè)施中Validationviaallergentesting有效性過敏源測(cè)試Especiallywherevisualinspectionscannotbemade特別當(dāng)目視檢查無法進(jìn)行時(shí)2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?ManagingRawMaterialSuppliers管理原料供應(yīng)商Corporateagreementsrequirethatsuppliersmaintainallergencontrolprograms總部要求供應(yīng)商要有過敏源控制計(jì)劃SupplierExpectationsManual供應(yīng)商期望值手冊(cè)2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?ProductDevelopmentConsiderations從產(chǎn)品開發(fā)角度考慮Allergensarecommonfoodingredients過敏源是常規(guī)原料Managingtheuseoffoodallergensmustbearoutineproductdevelopmentconsideration過敏源管理須從產(chǎn)品開發(fā)開始考慮Wherepractical,foodallergensshouldbeminimized&wherepossibleeliminated盡量少用或不用過敏物料2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?ProductDevelopmentConsiderations從產(chǎn)品開發(fā)角度考慮Allergencontainingproductsimpactmanufacturingcosts含有過敏料產(chǎn)品對(duì)生產(chǎn)成本的影響Morestringentproductchangeover&cleanupprocedures更連貫的產(chǎn)品更換及清潔程序Specialhandlingprocedures特殊物料處置程序2023/6/6HowDoWeMinimizeRiskofFoodAllergens?如何將過敏危害降到最低?ProductDevelopmentGuidelines從產(chǎn)品開發(fā)角度考慮Avoidusingallergeningredientswhenappropriatesubstitutesareavailabled當(dāng)有其它替代物時(shí)盡量不用過敏源物料Comparablecost,functionality可競(jìng)爭的成本,功能性Eliminateallergenswhereopportunitiesexist在可能存在的地方踢除Productduplications,matching產(chǎn)品復(fù)制Wherefunctionalityisnotrequired功能上沒必要2023/6/6EmergingFoodAllergenIssues過敏現(xiàn)象的出現(xiàn)AllergenThresholds(minimumamountrequiredtocauseallergicreactions)havenotyetbeenclinicallydetermined多少量會(huì)引起過敏還沒被確認(rèn)Studiesareunderway正在研究中FDAispreparingtoinspectfoodindustrytoassurethatallergensarebeingmanagedeffectivelyFDA在準(zhǔn)備對(duì)食品領(lǐng)域進(jìn)行檢查確保過敏源被有效管理2023/6/6EmergingFoodAllergenIssues過敏現(xiàn)象的出現(xiàn)Foodtradeassociationshaveestablishedguidelinesfor“plainEnglishlabeling”offoodallergens(consumerlabeling)食品貿(mào)易聯(lián)合會(huì)建立了對(duì)與過敏源要有“清楚的英文標(biāo)簽”(零售產(chǎn)品)e.g.,casein(amilkderivative)牛奶的衍生物Industryguidelinescallforallergenstobedeclaredin“naturalflavors”工業(yè)指南中將過敏源稱為“自然風(fēng)味”2023/6/6AllergenResources過敏源資源DivisionalRegulatoryDepartments政府法規(guī)部門FoodAllergenResearch&ResourceProgram(FARRP)過敏源研究及資源程序SupplierQualityManagers(CQA)供應(yīng)商管理RawMaterialInformation(RMI)Database原料信息數(shù)據(jù)庫FoodAllergen&AnaphylaxisNetwork食品過敏源及因特網(wǎng)Consumerfocusedorganization聚焦零售的機(jī)構(gòu)圖2023/6/6FoodAllergens食品過敏源Summary總結(jié)Foodallergenmanagementisanimportantfoodsa