| Section 1 第1 節(jié) | Hazard Analysis & Critical Control Points (HACCP) 危害分析和關(guān)鍵控制點(diǎn)(HACCP) | ||
| 章節(jié)編號 | 級別 B基本 | Item 項(xiàng)目 | Detail 評審細(xì)節(jié) |
| 1.1 | Base 基本 | HACCP Plan HACCP 計(jì)劃 |
An effective, accurate HACCP Plan must be in place. The HACCP Plan must be developed using Codex Alimentarius HACCP principles with reference to relevant legislation, Tesco Codes of Practice and industry guidance.
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| 1.2 | Base 基本 | HACCP Team |
The HACCP system must be developed by a multi-disciplinary team which must have product specific knowledge and expertise. If internal expertise is not available, expert advice may be obtained from other sources. The operation of the HACCP system must remain the responsibility of the site.
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| 1.2.1 | ASPN | HACCP Team HACCP 小組 | At least one member of the team has completed a recognised qualification in Advanced HACCP. 至少一個小組成員完成認(rèn)可的高級HACCP 資質(zhì)。 |
| 1.2.2 | ASPN | HACCP Team HACCP 小組 | Refresher training of the HACCP team is undertaken annually, regardless of any change in production processes. 無論加工流程有什么改變，至少一年一次對HACCP 小組進(jìn)行更 新培訓(xùn)。 |
| 1.3 | Base | Pre-requisite Programmes 前提方案 | All environmental and operational controls that are necessary to produce of safe and legal food products must be in place. These cover good manufacturing practices throughout the site. They may include (not an exhaustive list) e.g.:
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| 1.4 | Base | Product 產(chǎn)品 | A full description of the product must be documented including relevant safety information e.g.: 需提供一份文件化的全面的產(chǎn)品描述，包括相關(guān)安全性信息，如: • Composition 成分 • Origin of ingredients配料來源 • Physical or chemical structure (e.g. water activity, pH etc.)物理或化學(xué)結(jié)構(gòu)特性（如，水份活度，pH 等） • Treatment and processing (e.g. heating, freezing, salting)處理和加工（如加熱，冷凍，腌制） • Packaging (e.g. modified atmosphere, vacuum)包裝（如氣調(diào)包裝，真空包裝） • Storage and distribution conditions (e.g. with specified temperatures)倉儲和配送條件（如在特定溫度下） • Durability and required shelf-life穩(wěn)定性和要求的保質(zhì)期 • Instructions for use 使用指導(dǎo) |
| 1.5 | Base | Intended Use 預(yù)期用途 | The intended use of the product must be defined, detailing the end user or consumer and suitability for vulnerable groups must be considered e.g. infants, elderly and allergy sufferers. 必須確定產(chǎn)品的預(yù)期用途，詳細(xì)說明最終用戶或消費(fèi)者，必須考慮產(chǎn)品對弱勢群體（如嬰幼兒，老年人和過敏者）的適宜性。 |
| 1.6 | Base | Flow Diagram 流程圖 | A flow diagram covering all steps in the operation including rework,water where used and waste must be constructed. This may be generic but it is critical that all process steps are included and identified by product.
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| 1.7 | Base | Hazards 危害 | All potential hazards that may be reasonably expected to occur for each process step and product must be identified.
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| 1.8 | Base | Hazard Analysis 危害分析 | The HACCP team must conduct a hazard analysis to identify hazards which need to be prevented, eliminated or reduced to acceptable levels.
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| 1.9 | Base | Control Measures 控制措施 | The HACCP team must assess whether an existing pre-requisite adequately controls the hazard identified.
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| 1.9.1 | Base | Control Measures 控制措施 | The documentation must show links to a specific pre-requisite, rather than generic comment i.e. ‘Pre-requisite’. 文件中必須引用具體的前提方案，而不是籠統(tǒng)描述為“前提方案”。 |
| 1.10 | Base | Determination of CCPs CCPs 的確定 | The Codex decision tree or equivalent must be used to determine if control measures are CCPs (Critical Control Points). 必須采用食品法典判斷樹或等同方法，以確定控制措施是否為CCPs（關(guān)鍵控制點(diǎn)）。 |
| 1.11 | Base | Critical Lim its 關(guān)鍵限值 | Critical limits must be defined and validated to ensure that the product is safe. The process must be capable of operating consistently within
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| 1.12 | Base | Monitoring 監(jiān)控 |
Monitoring procedures must be established for each CCP to ensure compliance with the critical limits.
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| 1.13 | Base | Monitoring Records 監(jiān)控記錄 |
Monitoring records must be signed by the person doing the check and then verified by an authorised person.
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| 1.14 | Base | Corrective Actions 糾正措施 |
The corrective actions to be taken when a CCP deviates from critical limits must be detailed and documented by the HACCP team.
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| 1.14.1 | Base | Corrective Actions 糾正措施 |
The HACCP must be reviewed at the earliest opportunity following accepted deviation from the defined critical limits. (see also 1.18)
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| 1.15 | Base | Training 培訓(xùn) |
Personnel in the factory who monitor CCPs must have an understanding of HACCP and have specific training against the latest version of the relevant monitoring procedure.
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| 1.15.1 | ASPN | Training 培訓(xùn) |
All production personnel should have a basic understanding of HACCP and how it relates to the area they work in.
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| 1.16 | Base | Verification 驗(yàn)證 |
The operation of the HACCP plan must be verified to confirm that it is effective.
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| 1.17 | ASPN | Verification 驗(yàn)證 |
The HACCP plan is verified by a 3rd party with specialist knowledge of food microbiology, food chemistry and food processing
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| 1.18 | Base | Review 評審 |
The HACCP plan must be reviewed at a pre-determined frequency (minimum annually) or prior to changes of product/process which may affect product safety.
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