饮食安全质量及HACCP指导手册VIP免费

第1页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第1页共45页-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··················15第2页共45页第1页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第2页共45页6.2.4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····················33第3页共45页第2页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第3页共45页8附表二：HACCP小组成员与分工···············349附表三：关键控制点判定树·················35第4页共45页第3页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第4页共45页1.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：年月日第5页共45页第4页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第5页共45页2.企业简介第6页共45页第5页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第6页共45页第7页共45页第6页共45页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第7页共45页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...