Li Ka-shing's "big move" is wily about HACCP international certification Codex Alimentarius Commission CAC, in regard to food safety and hygiene rules published in 1997 - "Hazard Analysis and Critical Control Point System and Application Guide" Hazard Analysis Critical Control Point system and guidelines for Its Application. References to the concept goodmans llp of risk management in food safety management, goodmans llp namely, the production of food through the whole process of analysis, identify potential biological, physical and chemical hazards of products that may occur through the development of appropriate control standards, methods and emergency measures to reduce food safety The purpose of risk. Safety management system is often referred to as HACCP (Hazard Analysis Critical Control Point). Codex Alimentarius Commission CAC, in regard to food safety and hygiene rules published in 1997 - "Hazard Analysis and Critical Control Point System and Application Guide" goodmans llp Hazard goodmans llp Analysis Critical Control Point system and guidelines for Its Application. What is a food safety management system? HACCP is the English initials "Hazard Analysic Critical Control Point" (ie the Hazard Analysis and Critical Control Point) acronym, is an internationally recognized, ensuring food from biological, chemical and physical prevention system of hazards. So far, HACCP has been a number of international organizations such as the FAO / WHO, CAC and other recognition for the world to ensure the food safety goodmans llp and hygiene guidelines. On the implementation of HACCP food safety control system has been proposed implementation requirements, will be the first to run in the food business, which will enhance the visibility and credibility of enterprises, succeeded in penetrating international markets provide an important condition. HACCP is a system built on the Good Manufacturing Practice (GMP) and Sanitation Standard Operating Procedures (SSOP) based on the hazards of preventive control system, its main objective is to control the safety of food, so it is with other quality management goodmans llp Compared system, you can focus on the impact of product safety critical processing points, rather than put each step a lot of energy, so that prevention is much more effective. The system consists of seven content areas: the hazard analysis (HA) and to determine the preventive measures planned; goodmans llp identify critical control points; establish critical limits; monitor each critical control point; establish critical limits deviation occurs, can be taken corrective measures; establish recordkeeping system; establish verification procedures. HACCP certification is a certification used in food industry. It is the food production process critical control points by effective preventive measures and monitoring tools that minimize the degree of risk factors. At present, China's exports of food facing increasingly stringent goodmans llp standards and regulations limit. HACCP is a preventive goodmans llp system to control hazards, is a method goodmans llp for protecting goodmans llp the food to prevent goodmans llp biological, chemical and physical hazards management tools. HACCP food safety must be based on the project to make it run. For example: Good Manufacturing Practice (GMP), the standard practices (SOP), sanitation standard operating procedures (SSOP), due to a number of operations based on the HACCP standard, so the formation of a relatively complete quality assurance system, HACCP as the most effective Foodborne disease control system has been accepted goodmans llp by the State or society. Noni juice production standards set by the Codex Alimentarius Commission, and is used by many food manufacturers as an individual consumer food HACCP plan. Unfortunately, however, only a few manufacturers use Noni Juice HACCP plan in the manufacturing process. So here recommend the purchase Noni Juice, you must choose to have a HACCP plan manufacturers, goodmans llp the only way to ensure the best quality of products. The manufacturer has a HACCP plan will be subject to ongoing goodmans llp review by, in the production process as well as internationally goodmans llp recognized guidelines shall prevail in the processing and quality standards will be. Send comments
ISIS kill what's the background of Japanese seafood HACCP regulations greencore wisbech promulgated mandatory in the United States and announced that since December 18, 1997 all fish exports to the US companies are required to establish the HACCP system, otherwise the product can not enter the US market Under the circumstances, although the HACCP system is not a zero-risk system, but it is a food safety control system, it is not a system of independent existence. HACCP food safety must be based on the project to make it run. For example: Good Manufacturing Practice (GMP), the standard practices (SOP), sanitation standard operating procedures (SSOP), due to a number of operations based on the HACCP standard, pre-HACCP is also applicable greencore wisbech in so formed a relatively complete quality assurance system. greencore wisbech Trade audit consulting - Shanghai PMCC audits teacher: http: //www.pmccgroup.com Certification Advisory: http: //www.renzheng.com audit consulting: http: //www.yanchang.com/consult/ test Factory counseling: http: //www.yanchang.com/coc/ audit training: http: //www.yanchang.com/csr/BSCIyanchang/ coc audits: http: //www.yanchang.com/coc counter-terrorism experience Factory: http: //www.yanchang.com/fankong/C_TPAT/20110628/2342.html audits School Commissioner: http: //www.auditor.org.cn/ supply chain security alliance: http: //www.scsally .org.cn audits attendance greencore wisbech software: http: //www.86ruanjian.com Related greencore wisbech reading: audit consulting, audit training, audit guidance, coc audits, audits terrorism - Chinese experience Chang Wang: http: / /www.yanchang.com terrorism audits: http: //www.yanchang.com/fankong/ bsci audits: http: //www.yanchang.com/csr/BSCIyanchang/ Send comments
Wind Qing Yang: The wages of civil servants rose plants Upon receiving the dry point, not frozen tuna immediately weighed separately, picking (pick) and classification. Ice placed 40 (4.4 ) frozen, then pick earners and trimming. Removal of the larvae of product re-grading, sub-size, film packaging (Translator's Note: one side or both sides of transparent packaging style), ice placed 40-60 pounds waxed boxes or foam box. Labeling, and place it in the refrigerator to prepare for the delivery room to the fresh produce market. The whole process of cumulative time of less than two hours. Hazard Analysis Worksheet 1 gallon carboy receive / weighing / sorting / grading 1 gallon carboy is not frozen tuna
Tuna If there is time - temperature runaway mackerel can produce toxins (histamine) Scombrotoxin (histamine)
Composition / processing
No
6 Who reject the entire batch, or histamine testing, more than 50ppm rejected
4 Method products fully ice 0 Above statements represent their personal views and do not represent the views or position of Sina.
Arch corrupt tigers why the death penalty is not the US seafood HACCP Guide (Fourth Edition) April 2011, the US Department of Health and Human Services Food and Drug Administration (FDA) issued a "harm aquatic and Control" Fourth Edition. Seafood Hazard Analysis and regulations (21 CFR 123) and the FDA issued this guide and control of infectious diseases and regulations (21 CFR 1240) related to the regulatory requirements of aquatic products processing shall establish and implement its manufacturing operations to adapt and Critical Control Point (HACCP) system. Those final rule is December 18, 1995 officially announced, and entered into force on December 18, 1997, regulations made part of the Code are listed in Appendix 8. This version of the Guide to the third chapter on identifying potential hazards associated species and processing-related hazards Table # 3-2 potential vertebrate species, coldtech about the potential hazards of Table # 3-3 vertebrate species, Table # 3-4 potential hazards in the production process, Chapter coldtech 4 of the pathogen from capturing coldtech a control area, in Chapter 5 on parasite control, Chapter 6 controls on natural toxins, Chapter 7 on scombrotoxin (histamine ) formation, Chapter 8, and other hazards coldtech associated decomposition, Chapter 9, control of environmental chemical pollutants and pesticides, Chapter 10 covers part of methylmercury control has been rewritten, FDA undergoing quantitative risk assessment of methylmercury This may lead to re-evaluate their risk management strategies, in Chapter 11 relating to aquaculture drug control, in Chapter 12 due to temperature / time control improper control pathogen growth and toxin formation (except outside Clostridium botulinum), the first Chapter 13 Control of Clostridium botulinum toxin formation, Chapter 14 due to insufficient drying leads to pathogen growth and toxin formation control, Chapter 15, the formation of hydrated batter mix control of Staphylococcus coldtech aureus toxin, Chapter 16 After cooking for residual control of pathogens, Chapter 17, to retain the original product characteristics after processing control pathogens survive Chapter 18 Pakistani control coldtech pathogens after pasteurization, Chapter 19 Control of sensitizing agents and prohibited food / color additives Chapter 20 Control of metallic impurities, Chapter 21 of the glass impurity control and the appendix was modified. Hazard coldtech Analysis coldtech and Development .pdf .pdf General Provisions Chapter II Chapter III of the HACCP plan to determine the potential hazards associated species and handling .pdf Chapter IV of pathogens from the capture area of parasite control .pdf chapter. pdf .pdf Chapter VI Chapter VII of natural toxins scombrotoxin (histamine) formation .pdf Chapter VIII hazards associated with other decomposition .pdf ninth chapter on environmental chemical contaminants and pesticides control .pdf Chapter A mercury-based aquaculture .pdf Chapter XI Chapter XII drug .pdf time control due to improper temperature _ pathogen growth and toxin formation (except Clostridium botulinum outside) .pdf Chapter XIII control botulinum shuttle Toxin formation .pdf Chapter XIV due to insufficient drying leads to pathogen growth and toxin formation control .pdf Chapter XV hydrated batter mix of Staphylococcus coldtech aureus toxin formation .pdf Chapter XVI after cooking pathogens Chapter XVII .pdf remaining after retaining the original product characteristics processing pathogen survival .pdf Chapter XVIII Pakistan after pasteurization pathogen control .pdf Chapter XIX of sensitizing agents and disable the control of food color additives _ .pdf Chapter twenty-first chapter of metallic impurities .pdf glass impurities .pdf .pdf form Appendix I Appendix II Appendix product flow chart example .pdf three critical control coldtech points decision tree .pdf Appendix IV of bacterial growth and destroy pathogens Appendix V safety standards of living .pdf .pdf .pdf Appendix VI Appendix popular name in Japan and Hawaii, coldtech seven of raw fish and seafood processing greatest public health impact of bacterial and viral pathogens .pdf Appendix FDA and EPA regulations and guidelines in eight aquatic products processing imported seafood safety and hygiene regulations and the FDA Seafood HACCP regulations .pdf Section 123 summarizes the verification code: Please enter the verification code after clicking to listen to the verification code
Passing Qincheng <P> HACCP (Hazard Analysis and Critical Control Point) is the first letter vitalrest of "Hazard Analysis Critical Control Point" English word acronym. HACCP is a cost-effective control of food safety management system. </ P> <P> In the case of traditional food finally finished microbiological testing control can not ensure food security, a comprehensive analysis of the situation of food insecurity system --HACCP, also emerged. HACCP goal is to ensure the safety of food. Nearly 30 years, HACCP has become internationally recognized and accepted together to ensure food safety system. HACCP is out of control, although the initial microbiological safety of food produced, and now it has expanded to right chemical and physical hazards in food safety control. In recent years, government and consumer attention and continued occurrence of food safety HACCP food diseases are widely used in the power system. vitalrest June 1997, FAO / WHO Codex Alimentarius Commission (CAC) for the 1993 release of "HACCP system application criteria vitalrest (The Codex Guidelines for the Application of the Hazard Analysis Critical Control Point System)" has been modified to form a new version of the Codex guidelines - "HACCP system and its application guidelines (Hazard Analysis Critical Control Point (HACCP) System And Guidelines for its Application)". </ P> <P> The origin and application vitalrest of the HACCP system </ P> <P> In the early 1950s, the chemical industry started to apply the basic principles of the HACCP system, the principle is the core content of W. Edward Eming "total quality management principles." A food production and food industry research program HACCP system concept and the origin and related Pillsbury Company, the program is designed to develop space food making. Later, NASA (The National Aeronautics And Space Agency, abbreviated NASA), the US Air Force Natick Laboratories, AFRL Planning Group (USAir Force Space Laboratory Project Group) participation and cooperation, Pillsbury company to further develop and perfect HACCP system. </ P> <P> 1959 Pillsbury Company and the US National Aeronautics and Space Administration (NASA) .Natick laboratory, when they formed a joint development of space food HACCP food safety management system. Pillsbury Company NASA checked "no defect Plan" (zero-defect program), found that the non-destructive inspection system for food safety adopted a new monitoring and control vitalrest system, this non-destructive testing vitalrest and there is no direct For food and food ingredients, but it extends vitalrest to the entire production process (from raw materials and factory environment began to production processes and product consumption) control. Pillsbury vitalrest Company vitalrest therefore vitalrest propose a new concept -HACCP system, designed to control hazards that may occur during production or processing point position, and this control process should include raw material production, storage and transportation process until food consumption. After the HACCP system is adopted Natick Laboratories and modified for space food production. vitalrest </ P> <P> 1971 年, Pillsbury Company in the United States first proposed HACCP Food Protection Conference (national conference on food protection) on, a few years after the US Food and Drug Administration (FDA) adopted and used as an acid and low-acid canned food regulations The basis for the development. After 1974, HACCP concept has appeared in large numbers in the scientific literature. US Food Safety and Inspection Department (Food Safety And Inspection Service, abbreviated FSIS) issued in October 1989, "Food production vitalrest HACCP principles"; in April 1991 proposed "HACCP evaluation procedures"; in March 1994 announced a "freeze Food HACCP general rule. " And more than half of US seafood imported from abroad, and therefore vitalrest its seafood production, vitalrest import requirements vitalrest and controls are particularly stringent. August 4, 1994, the US Food and Drug Administration (FDA) announced for food safety assurance measures "is used in the food industry HACCP progress", while organizing related enterprises to promote the application of a HACCP plan, in order to enable vitalrest the application of HACCP extended to other food companies. The FDA plans under the guidance of several food companies were selected for up to 12 months of research and implementation of HACCP plan reviews, in order to amend and improve the development of the HACCP regulations. December 18, 1995, FDA issued "safety vitalrest and health process, imported seafood measures" require seafood processors to perform vitalrest HACCP. The regulation on 18 December 1997 entered into force, that is, after this time what, where seafood exports to the US are required to submit information such as HACCP implementation plan and comply with HACCP requirements. In addition, different food production and import of HACCP regulations have been introduced. Such as the July 25, 1996, the US Department vitalrest of Agriculture released the final regulations (61FR38806), called for the implementation of each poultry products are written sanitation standard operating measures (SSOP) and improve its product safety HACCP control system, and pointed out that the SSOP (sanitation standard operating procedure) on January 26, 1998 entered into force (medium and small meat and poultry processing plants is required to take effect in 1999-2000). April 24, 1998, FDA issued juice processors execute HACCP, food and juice labeled explicit request. In addition to the egg production is also presented, including HACCP, including mandatory and non-mandatory management scheme. HACCP safety assurance system has been headed by the United States, including the EU, Japan, Canada, Australia, vitalrest New Zealand, the world's major developed countries are widely used, have in their own independent adoption on the basis of the HACCP system, through legislation in the form of domestic and export foreign vitalrest companies into the country to enforce the safety assurance system. In order to meet the needs of society, changes in the international market, the Chinese government with effect from May 20, 2002, starting from the State Administration of Inspection and Technical vitalrest mandatory HACCP system, requiring those who engage in canned fish (live goods, chilled, dry, except pickles), meat and its products, frozen vegetables, fruit and vegetable vitalrest juices, containing meat or seafood frozen convenience food production enterprises in the new health applications for registration must be reviewed by the HACCP system, and now has access to health registered business license registration must be completed by the HACCP system established and reviewed within the stipulated time. </ P> <P> the development of HACCP systems </ P> <P> The United States is the first application of the principles of HACCP and food processing HACCP system in the country vitalrest to enforce. </ P> <P> 1971 年, Pillsbury Company in the National Conference for Food Protection (National Conference on Food Protection) for the first time the HACCP system available to the public; </ P> <P> 1973 年, Pillsbury Company in cooperation with the FDA a pilot application in acid and low-acid canned food production, HACCP system, and develop the appropriate regulations, the regulations become a successful HACCP system; after </ P> <P> 1974 年, HACCP concept began appeared in large numbers in the scientific literature; </ P> <P> 20 the mid-1980s, vitalrest CCFH and NACMCF jointly issued guidance documents, causing widespread attention; </ P> <P> 1989 年 10 月, FSIS issued a " food production HACCP principles "; </ P> <P> 1989 年 11 月, NACMCF drafted the" basic principles "for the HACCP principles of food production, and industrial sectors as training and implementation of HACCP principles and regulations. After the legislation to modify and improve the formation of seven basic principles of HACCP; </ P> <P> 1991 年 4 月, FSIS proposed "HACCP evaluation procedures"; </ P> <P> 1994 年 3 月, FSIS published the "frozen food HACCP general rule"; August 1994 FDA issued a "HACCP application in the food industry"; </ P> <P> 1995 年 12 月 FDA food regulations promulgated a "safety and health process Imported seafood measures "require all seafood processors must perform HACCP. The regulations on December 18, 1997 to take effect. </ P> <P> 1993, by the United Nations Food and Agriculture vitalrest Organization (FAO) and the World Health Organization (WHO) co-founder of the Codex Alimentarius Commission vitalrest (CAC) began to encourage countries to use HACCP, its subsidiary bodies - Committee on Food Hygiene drafted the "application of HACCP principles guide book" for the implementation of the HACCP system, and using the control point of decision trees and other content detailed provisions, including the HACCP system is currently executing in the world, and the HACCP system used The terminology, the basic conditions for the development of the HACCP system, vitalrest the use of critical control points decision trees and other content detailed provisions, including the basic principles of HACCP seven currently performed in the world: </ P> <P> 1. conduct hazard analysis; </ P> <P> 2. Identify the critical control points; </ P> <P> 3. determine the critical limits; </ P> <P> 4. establish procedures to monitor critical control points; </ P> <P> 5. Establish corrective measures critical control points taken out of control; </ P> <P> 6. Establish procedures for verification of the HACCP system is running correctly; </ P> <P> 7. establish effective record-keeping system. </ P> <P> the development of HACCP systems </ P> <P> 1997 年, CAC developed a "HACCP system and its application of the guidelines." In advocate CAC and other international organizations, food companies in many countries and sales departments are commonly used by the HACCP system. HACCP concept in the 1980s, came to China. Accordance with the "People's Republic of China Import and Export Commodity vitalrest Inspection Law", "People's Republic of China export of food hygiene management approach" and the "People's Republic of China Import and Export Commodity Inspection Law Implementing Regulations," the provisions of the former State Bureau of Commodity Inspection and under the provincial People's Republic of China , municipalities and autonomous regions of Commodity Inspection Bureau export food safety. vitalrest In 1988, the Chinese inspection and quarantine departments noticed detailed description vitalrest thereof Standards Committee of the International Health vitalrest foods made the basic principles of the HACCP system. In 1990, former State Import and Export Commodity Inspection Bureau of Science and Technology Committee on Food Professional Technical Committee began HACCP applied research, developed a "Quality Management System established HACCP food production in the export of" guidelines, as well as some used in food processing industry HACCP Specific embodiments of the system, and extensive discussion across the country. At the same time, also organized an "export food safety research and applications engineering" program, which includes vitalrest 10 kinds of food, seafood, meat, poultry, and low-acid canned foods are among about 250 food companies volunteered this projects. Through this program, the majority of food processing companies to accept the HACCP concept. October 1997, the former State Administration of Commodity aquatic products processing enterprises in the implementation of the HACCP system was examined to determine the enterprises to develop HACCP and SSOP can comply with the requirements of the US seafood HACCP regulations. A total of 180 companies applied vitalrest for the examination, including 139 corporate and SSOP HACCP plan and its implementation through the inspection, approval of China's inspection and quarantine departments. In order to strengthen the control vitalrest of the competent authorities of China's exports vitalrest of food cooperative relationship with the FDA, the list of these companies was published in 1997 to 16 December Daily FDA. Now, HACCP system has become a basic policy of China's food safety control inspection, China Inspection and Quarantine Bureau will be established with the United States, the European vitalrest Union and other developed countries, such as the relative food safety and quality management system. Ministry of Health Food Hygiene Supervision, Inspection and other units on the application of HACCP in food dairy products, cooked meats and drinks, for a more in-depth study. However, compared with other countries, to work in the research and implementation vitalrest of the HACCP system are not deep enough carried out some seafood export enterprises vitalrest to implement the HACCP system outside, most food processing enterprises of the principles and application of HACCP systems are lacking seriously, this situation is not conducive to the development of China's foreign trade. Therefore, early in 1998, the State Council issued vitalrest the "China Nutrition Improvement Action Plan", which expressly provides that: "all kinds of development work to improve food production and the full implementation of hygienic practices in the food industry, mainly food production enterprises to establish vitalrest and improve quality control. vitalrest and management system, in all kinds of food production, and management process to gradually extend Analysis Critical Control Point system analysis methods, "the use of hazard. Formulation and implementation of this policy, we will not only promote foreign advanced technology and management vitalrest experience, strengthen our basic and applied research in food safety and health management, and the promotion vitalrest of food testing instruments and systems, and international standards, and can be completely change our food
Abe finally met gravedigger HACCP certification consulting references The following standards contain provisions which, through weather teddington reference in the standard, constitute provisions weather teddington of the standard. At time of publication, the editions indicated were valid. All standards are subject to revision, the standard parties should explore the possibility of using the latest version of the following standards. 2.1 GB / T19001-2000idtISO9001: 2000 quality management system requirements 2.2 GB / T19000-2000idtISO9000: 2000 Quality management systems - Fundamentals and Terminology 2. 3 ANNEX TO CAC / RCP1-1996, REV (1997) HACCP system and its application All standards will be revised guidelines, the company in the implementation weather teddington of ISO9001: weather teddington 2000 and HACCP management system requirements, standards referenced in this standard should be considered the latest version. The enterprises to establish the principles of an integrated management system that must be observed: should the standard requirements planning, establish a management system, document, implement and maintain, and continually improve its effectiveness. In implementing the provisions of this standard follow-up should be done: the required a) identify the integrated management system and their application in the organization, to provide qualified products to our customers, and its implementation process including market research, customer identification requirements , procurement, manufacturing, and follow-up services as well as hazard weather teddington identification and control. See in particular weather teddington "drawings: QMS process control charts" and "HACCP logic diagram." b) determine the sequence and interaction of these processes, see the specific "figures: QMS process control charts" and "HACCP logic diagram." The figure shows only the main process in more detail in the manual process required for each process-related chapters and associated program files and other files. c) determine criteria weather teddington and methods to ensure the effective operation and control of these processes are required, see the specific relevant sections of the manual and the relevant supporting documents. d) ensure the availability of the necessary resources and information to support the operation of these processes and monitoring of these processes, see the provisions of Chapter 6 of this manual. weather teddington e) monitor, measure and analyze these processes, see the specific provisions of this manual chapter 8.2-8.4. f) implement actions necessary to achieve planned results of these processes and continuous improvement of these processes, the implementation of an integrated management system in accordance with the provisions of the file, take corrective and preventive measures and continuous improvement of integrated weather teddington management system. See in particular the provisions of Chapter 8.5 of this manual; g) for any impact process outsourcing organization chooses products to meet the requirements, the organization shall ensure control. Control of such outsourced processes shall be identified in the integrated management weather teddington system. h) according weather teddington to company ISO9001: 2000 standard requires that all process management weather teddington has been recognized by the system weather teddington audit, management review and continual improvement of these processes to ensure compliance with the standards and business practice, and to continue to improve, so that my company's integrated management system suitable, adequate and effective. 4.1.2 outsourcing process control my company's existing outsourced processes include: maintenance of monitoring and measuring devices, test: Perform press "Control of monitoring and measuring devices," the provisions of this manual. General The enterprises in implementing ISO9001: 2000 edition, the organizers should prepare the following documents: a) a documented food safety and hygiene quality and food safety and hygiene quality objectives of this Manual Chapter 0 "Introduction" and "Annual Food Safety Health quality objectives. " b) the quality of health Integrated Management Manual (QMS-HACCP Integrated Management Manual); c) the required standard documented procedures, see the specific manual Chapter 9-14; d) the organization to ensure the effective planning of its processes, operations and control required documents, including work instructions, specifications, regulations, guidelines, plans, notifications, GMP, SSOP text and other details, see the appendix "supporting manifest file"; Record e) required by this standard, specifically to see the appropriate file or citations, as well as an appendix to this manual, "Record List" after each chapter integrated management manual. 4.2.2 QMS-HACCP Integrated Management Manual weather teddington in the preparation of the manual integration, the companies must do: 1, in the preparation of the integration of the precise scope of the manual Integrated Management System: This manual weather teddington covered products: Frozen vegetables and fruits a process covered in this manual as follows: frozen vegetables and fruit production and sales b cut statement: 1) as a result of frozen vegetables and fruits of the enterprise product realization process is based on national standards or customer requirements for processing There is no product design and development, so the criteria for exclusion process 7.3; 2) due to my company's product or finished product of all processes in the process prior to delivery weather teddington or are able to take appropriate measures for quality testing, so now there is no special procedure. So cut standard clause 7.5.2. 3) The business is not due to the deletion of the standard terms and affect the ability to provide products to meet the requirements or responsibilities. . c This manual covers the sector: All sectors except financial away. . d place covered in this manual are: Shenyang Economic and Technological Development Zone on the 26th Street Lake 2, in the preparation of integrated weather teddington management manual should weather teddington include certain controls to provide for direct documented procedures or reference; 3, one description of the interaction between the management system process, see: description and relevant sections of the manual "drawings QMS process control charts." According to the standard document control requirements, the enterprises should develop "document and records management program" to control requirements are as follows: 1. The purpose of the provisions of the Integrated Management System document drafting, review, approval, and payment of duties and procedures change, to ensure that each use a file The place can get a valid version of the corresponding file, preventing the use of invalid or obsolete documents. 2, the scope for integrated management system control files required (including external files: the relevant national standards / industry standards, laws / regulations, documents provided by the customer, etc.) record, has been formed as a special type of file its control requirements see manual section 4.2.4. 3, the term no 4, the general manager responsible for approving duty 4.1 integrated management manual and program files. 4.2 The management representative is responsible for the integrated management of the audit manual weather teddington and program files. 4.3 General weather teddington Department is responsible for the integrated management manual, procedures and work instructions nontechnical establishment, modification, weather teddington registration, weather teddington distribution, recycling and other relevant departments of the organization. 4.4 QC is responsible for the preparation of technical operating instructions. 4.5 HACCP team responsible for preparing the HACCP plan. 5, 5.1 points internal document management: a, files should be entrusted to competent staffing. before b, document approval, weather teddington shall be audited by authorized personnel. before c, file distribution, shall be subject to the approval of authorized personnel, make sure the file is adequate and appropriate. d, at the time, and every time the file was posted after the internal audit found NA, or the scope of the integrated management system, customer requirements, when the laws, regulations and standards, organizational structure, weather teddington changes in the allocation of departmental functions, the need for document review, according to the assessment Results modify the file, and re-approve products discontinued weather teddington more than a year, to resume production of the product to deal with the technical documentation review and update, and approved again. e, to ensure that changes and the current revision status of documents are identified to prevent unintended use of obsolete documents, obsolete documents for easy filing, document issuing authority should establish a "controlled manifest file", the file must have a unique weather teddington number itself, weather teddington valid version number, revision number, and a corresponding red seal logo: "controlled" / "void." When f, file changes, to ensure that all relevant documents to change the place, you must create a file payment record. If the loss of controlled weather teddington documents, should be promptly reported issuing department, after approval for replacement and shall not be copied. g, file local changes can be modified directly in the original file, and should be prepared to modify records. File amended several times, or when significant weather teddington changes should be considered for version, the new version should be issued to recover all invalid version and do recover records. h, the file should be distributed to law enforcement officers, executives should be stored in the file to ensure that applicable documents are available at points of use related versions. i, the file should be clear, easy to identify the file identification documents to be prepared for the orderly management of controlled documents inventory. weather teddington j, for the customer or other document used by the organization weather teddington should cover Red Seal logo: "for reference (non-controlled)," weather teddington The companies are not responsible for the change and recovery, are required to recover weather teddington after k, all controlled documents across the enterprise void to prevent misuse. When you save the value, or to be retained for legal purposes obsolete documents weather teddington have, need to cover "void" chapter, in order to distinguish valid. 5.2 external file: a, QC and product standardization should Association Technical Supervision regular contact higher authorities to obtain the relevant national standards / industry standards, laws / regulations. b, General Department should be registered, issuing the relevant national standards / industry standards, laws / regulations to ensure enforcement personnel have a valid file. c, when the relevant national standards / industry standards, legal / regulatory changes, General weather teddington Department shall promptly withdraw obsolete version, issued a new version. d, customers such as technology and other intellectual property rights related to external files need to press the "customer property" management. 6, related documents ISO9001: 2000 in the heart of Bo to wear the letter Intentions service, weather teddington Honest operation Read Reviews Favorite like Print reprint article> SQP audit report is not what will happen after by
Why Japanese shouted year suffered "the gates of hell." First, the definition of HACCP HACCP is (Hazard Analysis And Critical Control Point) initials initials. It is a prevention-based food safety and hygiene control system is the raw material through breeding, purchasing, processing, storage, potentially harmful biological, chemical, physical, and so far as well as all aspects of the consumer may have to analyze, assessment, development of preventive measures against these hazards identified critical control point management and focus on monitoring. In order to achieve a health management approach to prevent, eliminate or reduce food hazards The industrialization of food production and processing is one of the achievements of human civilization, which greatly facilitated the people's lives and improve the quality of life. Global economic integration and expansion of food products on the market, giving the food industry has brought unlimited business opportunities, however, the food safety issues in recent years more and more severe, poisoning happened frequently, glass spigot affecting more and more widely. Food safety issues caused widespread concern governments, international organizations, food companies and consumers. glass spigot Governments, international glass spigot organizations (including the World Health Organization WHO; FAO FAO; Codex Alimentarius Commission CAC) both have legislation; food companies for product glass spigot liability due, maintaining credibility, reduce risk and overcome glass spigot technical barriers to food safety and hygiene Thick-owned investment management. HACCP system is widely recognized as the world's most effective control of food safety and hygiene management. HACCP system is the sixties, NASA astronaut in order to produce food in a safe food aerospace, astronauts use in space flight must be safe. To clearly determine whether a food is accepted by space travel, a very large number of tests to be done, in addition to the cost of each batch of food production must be used to test the very most, leaving only a small part to the space flight . This knowledge allows the company to cooperate with the United States pillsbury NASA and the US Army Natic summer planning to establish a research institute, "Hazard Analysis and Critical Control Point (HACCP)" system, since 1973 the US FDA (Food and Drug Administration) with the HACCP in the production of low-acid canned food production since its usefulness has been recognized internationally, a growing number of national food companies began to implement HACCP system. 1, HACCP is a preventive system of hazard control rather than a reactive system. It overcomes the traditional food safety control methods (on-site inspection and final product testing) defects, but the traditional way is to test systems that reflect nature, that until the problem or develop solutions before taking preventive measures, and HACCP is a preventive of the system, the problem glass spigot did not occur until it analyzes the potential hazards that may be present in every aspect glass spigot along the product chain, to develop preventive measures, to assess the damage, so you can concentrate on those most likely to occur during processing safety hazards link on the food control more effective. Dairy good practice - is to ensure food safety, quality and the development glass spigot of food production glass spigot throughout the entire process a series of measures, methods and technical requirements. It requires that food producers should have good equipment, reasonable production process, improve the quality of management and strict inspection system to ensure the quality of the final product meet the standards. No dust, harmful gases or other pollutants 1. diffuse glass spigot around the plant 17. The processing equipment, production equipment in good condition, no health corners labeled toxic chemicals, storage and use 12. Establish procedures for verification principle --- seven chemical hazards such as pesticide residues, heavy metals, unauthorized glass spigot use of additives, insecticides, rodenticides, and toxic substances produced by microbial metabolism, such as aflatoxin. Hazard Analysis and Hazard Analysis by the inclusion of various processes in the table of harm if it is through a general health management program (GMP, SSOP) can be prevented, the general uncertainty for the CCP. Principle 2 is recommended) five experts to determine the corrective measures. 3) When using a validated, glass spigot verified effective HACCP system, appropriateness and consistency (2) the consistency of the HACCP system 4, staff clothing, hats class cleaning work clothes after cleaning, the cap must not wash work clothes, hats kept separately. 15, all of lubricating oil, hydraulic oil is added after the production area must be quickly removed. 31, the workshop must require on-site air disinfection like to send a comment
