-1.目录1.目录····························12.颁布令···························33.企业简介··························44.手册说明和管理·······················65.术语和定义·························86.食品安全方针和目标·····················117.HACCP管理体系要求·····················126.1总要求···························126.1.1职责和权限························126.1.2管理评审·························146.2HACCP管理体系······················146.2.1HACCP管理体系策划···················146.2.2HACCP管理体系的基本要素················156.2.3HACCP管理体系的设计··················156.2.4产品预期用途和目标消费群体················186.2.5监视···························236.2.6纠正和纠正措施······················246.2.7应急准备和响应······················256.3文件和记录控制······················256.3.1文件记录要求·······················256.3.2HACCP体系文件的构成···················266.4HACCP管理体系的运行···················276.4.1有关HACCP管理体系的记录·················276.4.2不合格品的控制······················276.4.3通知和回收·······················286.4.4测量设备和方法的控制··················286.4.5沟通··························296.5HACCP管理体系的保持···················306.5.1总要求··························306.5.2HACCP管理体系的验证··················307附表一：组织结构图····················338附表二：HACCP小组成员与分工···············349附表三：关键控制点判定树·················351.颁布令本厂根据有关法律法规和政府规章的要求、CNAB-S152：2004《基于HACCP的食品安全管理体系规范（试行）》要求，结合本厂实际制定了《HACCP指导手册》。本手册的主要目的是通过危害分析和建立关键控制点，在生产加工肉类制品和调味品过程中，采取必要的措施预防、消除和降低生物的、物理的和化学的显著危害，确保产品的安全卫生。该手册是本厂有关产品安全管理体系的法规性文件，是指导本厂建立并实施食品安全管理体系的纲领和行动准则。本厂各部门全体员工必须遵照执行。经审定，此HACCP计划切实可行，可以满足消费者对食品安全卫生的要求，现予以批准发布。厂长：年月日2.企业简介3.手册说明和管理3.1手册说明3.1.1手册目的a)可用于肉制品及副产品、调味品的生产销售，以达到保证食品安全和适宜顾客使用消费的目的。b)采用HACCP管理方法作为提高食品安全性的手段。c)针对生产链某一环节的需要而强化该环节的安全卫生要求，为专用的规范提供指导。3.1.2应用范围a)本厂的HACCP管理体系依据有关法律法规、CNAB-S152：2004《基于HACCP的食品安全管理体系规范（试行）》以及产品标准要求结合本厂实际编制而成，包括了CNAB-S152：2004规范的全部要求。b)本厂HACCP管理体系适用于肉制品及副产品、调味品涉及的所有过程和体系。c)本厂HACCP管理体系覆盖的地理范围位于区111111所辖区域。d)本厂HACCP管理体系适用于111#222底料及调味酱的生产过程，涉及采购、检验、暂存、生产加工、仓储、销售的全过程。e)222底料及调味酱的生产过...
