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dissected tonsils collected in sterile airtight appropriately labeled containers were stored at 40c and transported to the laboratory for processing either on the day of surgery or within 24 hours.
as amígdalas dissecadas foram armazenadas em recipientes estéreis, que não permitiam a passagem de ar, a 4ºc e transportadas para o laboratório para processamento no mesmo dia da cirurgia ou dentro de 24 horas do término desta.
at the end of december 1994. some 14 400 young people were taking part in a nonenterprise vocational training course in accordance with art. 40c, para.
nos apoios concedidos paralelamente à formação, a participação de es trangeiros atingiu os 21% (9.000), nas ac ções de formação levadas a cabo em es-
hazard analysis for tuna processing code: mgq_sa_2.2.21 revision: 10 date: 18-09-2020 step no process step description no. hazard source likelihood severity risk rating significant (yes/ no) justification preventive measure/ procedure(s) effect on hazard feasibility of monitoring place within the system likelihood of failure severity of consequence of failure specifically designed for hazard? synergistic effects control measure risk rating ccp/ oprp/ prp 1 racking/ thawing putting fish into stainless steel baskets and racks to facilitate susbsequent cooking process. defrosting with water 1.1 growth of pathogenic/ histamine forming microorganisms/ histamine formation prolonged use of thawing water - increasing microbial load 1 3 6 no while microbial load could increase in the thawing water, it is not likely to increase above the initial surface load of the fish during the thawing process. increase microbial load in thawing water would not necessarily result in histamine formation in the fish "strict controls of thawing water - it_am_01, temperature control of the defrost water and fish (mq 3.2.3b) - control of thawing (mgq_sa_ 3.2.3) " oprp 1.2 introduction of dirt and foreign matrials during racking activities personnel activities 2 2 4 no even if dirt were introduced, subsequent processes, starting from shower thawing, would most likely remove it good manufacturing practices and training of personnel - mgq_sa_1.5; mgq_sa_1.7 1.3 introduction of cleaning or water treatment chemicals cleaning activities around thawing bay 1 3 3 no high volumes of thawing water would likely adequately dilute any residual detergents. detergents approved for food industry used. control of cleaning processes and training of staff. prp 1.4 development of trihalomethanes reaction of water chlorine with fish proteins 1 4 4 no based on analysis carried out on thawing water, incidence of trihalomethanes is very lowin water and therefore even lower in products respect of established process oprp 2 precooking application of heat through steam in a batch cooker 2.1 staph. aureus survival undercooking 1 3 1 no adequate cooking recipes and controls in place correct racking, correct cooking program mgq_sa_3.3.2b effective maintenance of monitoring equipment mgq_sa_2.2.7 oprp 2.2 introduction of pathogenic microorganisms contaminated cooling water 1 2 2 no frequent water quality checks and process control good processing water control mgq_sa_2.2.14 prp 2.3 persistence of enzymatic activity undercooking 2 2 2 no adequate cooking recipes and controls in place correct racking, correct cooking program mgq_sa_3.3.2b effective maintenance of monitoring equipment mgq_sa_2.2.7 oprp 2.4 introduction of chemical residues boiler water treatment 1 2 1 no use of food grade treatment chemicals; quarterly physicochemical analysis of steam use of only approved chemicals for water treatment. good process water control mgq_sa_2.2.14 prp 3 loin thawing ambient environment defrosting 3.1 growth of pathogenic/ histamine forming microorganisms/ histamine formation time and temperature abuse 1 3 3 no with loins already precooked and at ambient thawing temperatures of 700c, the likelihood of histamine formation during thawing is very low. time and temperature controls of the thawing process - mgq_sa_3.3.2b oprp 4 cooling/ chilled staging temperature reduction to facilitate subsequent handling and processing 4.1 introduction of pathogenic microorganisms contaminated cooling water 1 2 2 no frequent water quality checks and process control/ good processing water control mgq_sa_2.2.14 prp 4.2 introduction of physical contamination - metal rusty overhead fittings 1 2 1 no any metal contamination at this stage will be eliminated at the metal detection stage (refer to step 7) good maintenance practices mgq_sa_2.2.7. use of stainless steel where applicable. prp 4.3 growth of staph. aureus/ histamine -forming micrroganisms leading to staph. aureues toxin formation excess staging time 1 4 4 no production scheduling good monitoring of precooked fish cooling and supply to cleaning - mgq_sa_3.3.2b oprp 5 debagging removal of plastic bags from tuna loins 5.1 introduction of dirt and foreign matrials personnel activities/ plastic bag material 2 2 4 no even if dirt were introduced, subsequent processes would most likely detect it good manufacturing practices and training of personnel - mgq_sa_1.5; mgq_sa_1.7 prp 5.2 introduction of metals broken knife 1 3 3 no very low probability of the knife breaking but even if it did, the metal detection and x-ray steps should be adequate defenses to catch it knife control inspection in place prp 6 cleaning removal of unwanted parts of the fish (head, guts, bones, fins, skin etc) depending on defined process 6.1 introduction of physical contamination - plastic, metal, glass etc personnel/ infrastructure/ broken trays and knives 2 2 4 no gmp in place infrastructural design and preventive maintenance. continuous monitoring and broken tray removal by cleaners - mgq_sa_2.2.4; mgq_sa_2.2.7; prp 6.2 introduction of pathogenic microorganisms (salmonella, coliforms, c. perfringens, c. botulinum) trays, personnel and cleaning knives 2 3 6 no gmp in place adherance to gmp, tray washing and knife controls - mgq_sa_2.2.4 prp 6.3 growh of pathogenic microorganisms leading to staph. toxin and histamine formation process delays due to operational down times and improper application of fifo 3 4 12 yes gmps, process control rapid canning of fish or transfer to chill room if excessive delays - mgq_sa_3.3.2b 2 1 2 3 4 0 0 12 oprp 7 metal detection scanning loins for the possibile presence of any metal (ferrous, non-ferrous, stainless steel) 7.1 persistence of metal from supply/ rusty /broken equipment 3 4 12 yes metal contamination beyond this stage poses direct risk to the final consumer maintenance of equipment and routine metal detector checks - mgq_sa_2.2.7. hourly/ 2 hourly metal detector verification 2 3 3 3 4 5 0 20 ccp 8 filling / checkweighing putting cleaned fish into cans and weighing to confirming weight accuracy according to process specification 8.1 introduction of physical contamination - metal, plastic etc. personnel/ equipment parts 2 4 8 no gmp/ good maintenance practises maintenance, gmp, filler jam recovery procedure cf(pl)/(cl) 08 prp 8,2 introduction of foreign contaminants (chemical and physical) dirty and chemical resodues on reworked cans 2 4 8 no cans are manually reworked hence increasing the chance of catching any possible contaminants. reworkers are trained on gmps and specific work instruction. work instruction in place for can reworking - mgq_it_04 prp 9 media addition addition of product cover prior to can closure 9.1 presence and/or introduction of physical contamination-metal,foreign materials media 2 4 8 no gmp online installation of strainers and magnetic traps mgq_sa_2.2.4; prp introduction of chemical residues boiler water treatment (no drain) 1 2 1 no use of food grade treatment chemicals; quarterly physicochemical analysis of steam use of only approved chemicals for water treatment. good process water control mgq_sa_2.2.14 prp 10 steam exhaustion removal of air from the can before closure to create vacuum, minimize later oxidation and facilitate sterilization 10.1 introduction of chemical residues boiler water treatment (no drain) 1 2 1 no use of food grade treatment chemicals; quarterly physicochemical analysis of steam use of only approved chemicals for water treatment. good process water control mgq_sa_2.2.14 prp 11 seaming hermetic closure of cans with lids 11.1 introduction of foreign objects from equipment jammed cans 2 3 6 jam recovery procedure in place. all jams would stop the line for manual intervention "work instruction for cans jam in cravadeira cf (pl) / (cl) 08 work instruction for seaming - it si / sf / cf /a" oprp 11.2 post-sterilization pathogenic microorganism introduction poor seam integrity which may be due to defect in lids or cans, excess product in can or equipment failure 4 4 16 yes post process contamination as a result of poor seaming might lead to ex factory spoilage and poisoning "can weight control double seam measurements (ml 1.25/ ml 1.26) visual inspection of tops during feeding the equipment (si / sf / cf / a); visual inspection after seaming (mgq_sa_3.3.6 and mgq_sa_3.4. " 3 2 3 2 4 5 0 19 ccp 11.3 introduction of chemical - lubricants seamer lubricants 2 2 4 no only food grade lubricants are used seamer maintenance procedures - mgq_sa_2.2.7 prp 11.4 introduction of chemical residues boiler water treatment 1 2 2 no use of food grade treatment chemicals; quarterly physicochemical analysis of steam use of only approved chemicals for water treatment. good process water control - mgq_sa_2.2.14 prp 12 can washing using detergent solution betweem 60 and 900c to remove dirt/ soil from the seamed cans 12,1 introduction of cleaning chemical from cleaning water poor seam integrity 2 4 8 no hermetic seaming with sealing compound. contact time is too short to compromise the integrity of the seaming compound " double seam measurements (ml 1.25/ ml 1.26) visual inspection tops during feeding the equipment (si / sf / cf / a); visual inspection after seaming (mgq_sa_3.3.6 and mgq_sa_3.4. " prp 13 can coding marking cans with traceability information 13,1 loss of traceability due to incomplete/ illigible coding dirty cans/ faulty coding equipment 2 3 6 no loss of traceability is not directly a food safety hazard. it is only relevant in the event of a food safety issue routine online inspection of can codes. training of online inspectors prp 14 basket filling/ seam inspection loading of closed cans into retort baskets - no identified food safety hazard - - - #valor! - 15 sterilization heat application (botulinum cook) to render canned products commercially sterile 15,1 growth of histamine forming microorganisms/ histamine formation excess pre-sterilizations waiting time 1 4 4 no pacing of process to ensure retorts can cope with products flow. if there is a problem with retorting capicity, the process has enough time to react by stopping upstream processes monitoring each basket delay - mgq_sa_3.3.12 oprp 15,2 survival of pathogenic microorganism(clostridium botulinum) spores incorrectly established scheduled process 3 4 12 yes survived microorganisms will cause post process spoilage of the product process established for worst case condition by trained technician and approved by thermal process manager… mgq_sa_3.3.11 3 3 3 2 5 5 5 26 ccp 15,3 underprocessing/ high initial microbial load/ low initial temperatures 2 4 8 no survival of microorganisms would cause post-sterilization spoilage and poisoning processing to be done only by trained operator, avoid excessive pre-retorting delays and confirm it before starting cooks - mgq_sa_3.3.11 oprp 15,4 clogged steam nozzles or pipes and poor steam supply 2 4 8 no retort maintenance and steam pressure surveillance mgq_sa_2.2.7 prp 15,5 poor water circulation, blocked spreader plates, pump malfunction etc 2 4 8 no planned maintenance of retort/ pump, cleaning of the spreaders - mgq_sa_2.2.7 prp 15,6 measuring equipment failure eg. malfunctioning thermometers, inaccurate temperature instruments, faulty valves, alarm/ control light failure, inaccurate automatic timing device etc… 2 4 8 no maintenance and daily start up checks, and thermometer calibration - mgq_sa_2.2.7, mgq_sa_1.18, mgq_sa_2.2.12, mgq_sa_3.3.9 prp 15,7 inadequate retort services eg. air pressure, water, steam, electricity etc… 2 3 6 no this is continuous monitoring of all services pre start up and during each retort cook. the cook charts will always show a deficient supply. maintenance surveillance and daily start up checks - mgq_sa_2.2.7, mgq_sa_3.3.9 prp 16 basket draining and cooling tilting retorted baskets to remove water and facilitate drying. ambient product temperature reduction prior to packaging 16,1 post-sterilization pathogenic microorganism introduction personnel contact with hot and wet cans/ poor practices 3 4 12 yes gmp/ ghp in place restrict personnel traffic within the cooling area. avoid contact with hot and wet cans. adherance to gmp and ghp - mgq_sa_3.4.2; mgq_sa_2.2.1 prp 16,2 post-sterilization pathogenic microorganism introduction tipping equipment and process environment 1 4 4 no tipping equiment does not come into contact with products by design. any fallen can is discarded gmp, preventive maintenace and cleaning routines in place for equipment and working environment but specfic operational control also in place - mgq_sa_2.2.7, mgq_sa_3.4.2 oprp 17 packaging final application of secondary and tertiary packaging into customer units 17,1 post process pathogenic microbial introduction personnel contact with hot and wet cans/ poor practices 3 4 12 yes gmp/ ghp in place avoid contact with hot and wet cans. adherance to gmp and ghp - mgq 3.4.2 prp 17,2 double seam contact with contaminated guide rails/ conveyor belts 2 4 8 no line design - regular line sanitation, gmp's training and practices mgq_sa_3.4.3 prp 17,3 punctured/ damaged cans or seams during machinery operation 1 4 4 no online inspection ensures that all damaged cans are segregated/ removed line and equipment maintenance. operator training - mgq_sa_ 2.2.7, mgq_sa_1.5 prp 18 loading and dispatch filling of trucks and expedition 18,1 post process pathogenic microbial introduction punctured/ damaged cans or seams by forklift during transfer 2 2 4 no product loading operation also serves the purpose of final inspection prior to dispatch. any significant damage would be detected prior to dispatch training of warehouse operatives - good loading practices - mgq_sa_3.5.4, mgq_sa_3.5.10, mgq_sa_1.5 prp 19 can receipt and storage unloading of cans from delivery trucks, checking for commercial and quality compliance and safe-keeping in appropriate storage areas 19,1 presence of foreign materials supplier processes 1 3 3 no distant possibility but handling activities could result in contamination approved supplier of cans. supplier quality and food safety controls assured (mgq_sa_1.12, mgq_sa_1.7). analysis control plan for packaging materials in place - ml 1.41 prp 19,2 introduction of foreign bodies reception and storage processes and conditions 2 3 6 no there are several handling processes and therefore accidental breakage of packaging and contamination could occur but such incidents would be easy to detect packaging intake inspection, personnel training (mgq_sa_1.5) and good storage practices - mgq_sa_3.1.4, mgq_sa_3.1.5, mgq_sa_1.12 prp 19,3 presence of unapproved chemical contaminants (bpa, bafge, badge, nodge) supplier processes (can coatings) 1 3 3 no supplier assurance use of only approved suppliers (mgq_sa_1.12), supplier declarations against such contaminants and analysis control plan in place for packaging materials - ml 1.41, cqp 10 prp 20 media reception and storage unloading of media (oil, springwater etc) from delivery trucks, checking for commercial and quality compliance and safe-keeping in appropriate storage areas 20,1 presence of foreign materials supplier processes 3 3 9 no ingredients such as vegetables could have a real risk of foreign body presence approved supplier of ingredients. supplier quality and food safety controls assured (mgq 1.12, mgq 1.7) prp 20,2 introduction of foreign bodies reception and storage processes and conditions 2 3 6 no there are several handling processes and therefore accidental breakage of packaging and contamination could occur but such incidents would be easy to detect ingredient intake inspection, personnel training (mgq 1.5) and good storage practices - mgq 1.12 prp 20,3 presence of trace chemical contaminants (heavy metals, pesticides, process chemicals) naturally occuring/ supplier processes 1 4 4 no very low probability due to historic trends approved supplier of ingredients. supplier quality and food safety controls assured (mgq 1.12, mgq 1.7) prp 20,4 introduction of allergens cross contamination from other materials received and stored 1 4 4 no allergen control plan in in place "designated area for storage for each allergen clearly identified spillage procedure training of operatives involved - mgq_sa_2.2.8 verification of allergen segregation through audits." prp 21 media preparation pumping, mixing, heating etc. 21,1 introduction of foreign materials personel activities and equipment 2 3 6 no varying handling of ingredients could make contamination a reality but subsequent handling would reduce it’s likelihood in final product online filters for liquidized ingredients. manual handling for other ingredients to serve as further inspection steps. personnel gmps and preventive maintenance of equipment - mgq_sa_2.2.7, mgq_sa_1.7, mgq_sa_2.2.4 prp 22 lids receipt and storage unloading of can lids from delivery trucks, checking for commercial and quality compliance and safe-keeping in appropriate storage areas 22,1 presence of foreign materials supplier processes 1 3 3 no distant possibility but handling activities could result in contamination approved supplier of cans. supplier quality and food safety controls assured (mgq_sa_1.12, mgq_sa_1.7). analysis control plan for packaging materials in place - ml 1.41 prp 22,2 introduction of foreign bodies reception and storage processes and conditions 2 3 6 no there are several handling processes and therefore accidental breakage of packaging and contamination could occur but such incidents would be easy to detect packaging intake inspection, personnel training (mgq_sa_1.5) and good storage practices - mgq_sa_3.1.4, mgq_sa_3.1.5, mgq_sa_1.12 prp 22,3 presence of unapproved chemical contaminants (bpa, bafge, badge, nodge) supplier processes (can coatings) 1 3 3 no supplier assurance use of only approved suppliers (mgq_sa_1.12), supplier declarations against such contaminants and analysis control plan in place for packaging materials - ml 1.41, cqp 10 prp 23 secondary packaging receipt and storage unloading of secondary packaging materials from delivery trucks, checking for commercial and quality compliance and safe-keeping in appropriate storage areas 23,1 presence of foreign materials supplier processes 1 2 2 no distant possibility but handling activities could result in contamination. does not necessarily come into contact with products approved supplier usage. supplier quality and food safety controls assured (mgq_sa_1.12, mgq_sa_1.7). prp 24 chilled storage intermediate safe-keeping in low temperature environment to slow down spoilage while waiting for next processing stage 24,1 introduction of foreign materials work and storage environment 2 3 6 no the transfer activities, transfer and storage environments could indeed introduce foreign materials into the product best practice of covering all fish being sent to the chill room with trays and stretchwrapping the pallets prp 24,2 growth of pathogenic/ histamine forming microorganisms/ histamine formation temperature abuse 2 4 8 no the chill rooms are used specifically for the reduction of this risk. no history of occurrence preventive main
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