1、ShandongDingshengFood Co. LTDPet Food(drying)HACCP Project(Third Edition)Number:DSH-2011Authorized:HACCP groupApprover:YuHuitongEffective date:2011.01.102Change LogHACCP team according to each of the processing steps of the analysis of the characteristic of its potential food safety harmed,and devel
2、oped on a variety of harmeds and control measures. The control measures of effectiveness, compliance, applicability, at least review every year ,and according to the review result due to the HACCP plan revision, the following is the revision logNumber Edition Sign2007.SepFirst(publish new paper)YuHu
3、itong2008.Augsecond (increase the variety of products)YuHuitong2011.Jan third(control process) YuHuitong3HACCP ProjectContent list edition 3SignYuHuitongApproved num2011.01.10pagePage 3Total 22 Pages1、Release order 、authorization2、Organization chart3、HACCP group and responsibilities4、HACCP Project4.
4、1、Product description4.2、Processing technology and flow chart4.3、Process Harmed Analysis Worksheet4.4、Harmed analysis and decision tree4.5、HACCP Project table5、HACCP personnel training program6、Key control points of corrective action7、HACCP verification procedures4HACCP ProjectContent1、 Release orde
5、redition 3SignYuHuitongApproved num2011.01.10pagePage 4Total 22 PagesThe company according to the principle of the HACCP and the related law, industry standards and guidelines developed a HACCP program. It is from receipt of raw material to finished products for processing of the whole process of ha
6、zard analysis, critical control point, the critical control points of activity control in critical limits, to ensure product safety and health. The company developed the HACCP pet food plan, all the staff of the company must abide by and implement.From the date of approval of the plan implementation
7、.Sign: YuHuitongDate of approval: In January 10, 20115HACCP ProjectContent1、Authorizationedition 3Sign YuHuitongApproved num2011.01.10pagePage 5Total 22 PagesIn order to further improve our quality assurance system, consolidate and deepen the quality of management, promote quality management standar
8、dization, internationalization, improve the quality of our products, and gradually with the international management standards, HACCP special authorization team (team members list sees accessory ) forHACCPplan, organization and implementation, and the right of the unqualified items ordered the staff
9、 of the finishingSign: YuHuitongDate of approval: In January 10, 20116HACCP ProjectContent 2、Organization chart Edition 3Sign YuHuitong Approved num 2011.01.10page Page 6Total 22 PagesDeputy General Manager - EquipmentCompany officeGeneral ManagerDeputy General Manager - ProductionEquipmentdepartmen
10、tDevelopmentDepartmentRepairclassGeneratorroomWorkshopWarehousingDepartmentWarehouseQualityinspectiondepartmentTechnologySectionproductionofofficeElectricalengineeringclassSecurityDepartmentSalesOfficeFinancialaffairsFaxroom7HACCP ProjectContent 3、HACCP group and responsibilities edition 3Sign YuHui
11、tong Approved num 2011.01.10page Page 7Total 22PagesResponsibleResponsible for drafting, formulation of HACCP plan, fulfils the HACCP plan, a revision and validation: through developing an activity, establish the product key control point and is responsible for the critical control points and produc
12、t and process validation review. Responsible for employee training related knowledge; to guide the production of field control points of the monitoring and recording for review, while SSOP, GMP implementation supervision and inspection.MeetingMembers of the HACCP team quarterly by group leader chair
13、ed a meeting of the group, mainly on the HACCP operation were retrospectively reviewed, to new standards for learning, for new information and consulting for exchange and discussion. Constantly improve the level of knowledge and the members of the group on the HACCP system operation guidance and mon
14、itoring ability. Each meeting to fill in theconference table 、 session record form.8Name Branch Post Group Office Training Group dutyFuji anAssistant Manager- Production Group leader CIQ trainingResponsible for the approval of HACCP project implementationZhan Hong Quality Manager Team members CIQ tr
15、ainingWangshirong Technology Section Team members CIQ trainingGaoYunfang Laboratory chief Team members CIQ trainingResponsible for coordination group plan, and supervise the implementation. Organize and participate in the HACCP evaluation and improvement.WangHongliAssistant Manager- EquipmentTeam me
16、mbers CIQ trainingSongJianhua Production class Team members CIQ trainingWangYanboThe development sectionTeam members CIQ trainingYuXiu Workshop director Team members CIQ trainingLanJun Equipment manager Team members CIQ trainingThe organization responsible for the HACCP program in part of the inspec
17、tion work, and participation in the HACCP evaluation and improvement.9HACCP ProjectContent 4.1、Product description edition 3Sign YuHuitong Approved num 2011.01.10page Page 9Total 22 PagesProduct nameFish skin Strip、fish skin knot、fish skin twist、fish skin piece、And so onRaw materialsCod fish skin、Fi
18、shbone、Broken Fish meatKey product characteristicFish skin Forming、Freezing、Cutting、Baked、Metal detector Packaging and processingAdd component noPacking According to the requirements of customers.Intended use Pet direct eatRetention period 18 monthsSold to countriesRoom temperature sealing preservat
19、ion, sold to Europe、 the United States 、SingaporeDescription Tag According to the requirements of customers. Water content 10%1%Transportation requirements Dry cabinet10HACCP ProjectContent 4.2、Processing technology and flow chart edition 3Sign YuHuitong Approved num 2011.01.10page Page 10Total 22Pa
20、gesTechnological process SketchRaw material receivingRaw materials for the official inspection of raw fish in the process of production from the fins, fishbone, bad skin and impurity, the inspection personnel of relevant documents and sensory inspection of qualified production.Separation of raw mate
21、rials Elimination of the fins, fishbone, bad skin and impurityCleaning, Draining In drinking water to skin, clean water, 5-10 minutesWeigh The electronic scale is calibrated, according to customer requirements will fish skin weighingForming The remaining fish skin placed in the mold, spread evenly,
22、will face. Or hand formingQuick-frozen(Freezing device)Flat before using the pre-cooling freezing to 20, 4.5-5.0PA to control pressure, after forming the product is placed in the freezer of frozen, so that product center temperature reaches 18.Cutting(Cutter) With a dicing saw the frozen products ac
23、cording to customer requirements into different specifications of the products.On sieveThe sawing after the product evenly on the screen, the products must be left between the voids, adhesion, on screen during elimination block type and color of products that do not conform to requirements.Baked(Drying chamber) In the 78-85 temperature bake, bake time less than 30 hoursHeat treatment Products to be water reach the requirement, the baking
