Requirements_For_A_HACCP_Based_Food_Safety_System_3rd.Version.doc
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1、Requirements for a HACCP based Food Safety SystemS P E C I F I C A T I O NREQUIREMENTS FOR AHACCP BASED FOOD SAFETY SYSTEMCompiled by theNational Board of Experts HACCPThe Netherlands.The Hague, the Netherlands: 3rd Version, September 2002 This is the authorised English translation of the specificat
2、ion “Eisen voor een op HACCP gebaseerd voedselveiligheids-systeem” (3rd version, September 2002), being one of three documents which regulate the Certification Scheme for operational HACCP based food safety systems. The two other documents; the “Certification Regulations” and the “Regulations for th
3、e National Board of Experts HACCP” are also published by the National Board of Experts HACCP.Certifying Bodies operating the Certification Scheme for operational HACCP based food safety systems have to comply with the “Requirements for Certification Bodies”, also established and published by the Nat
4、ional Board of Experts HACCP.The Certification Scheme for HACCP based Food Safety Systems is maintained by the National Board of Experts - HACCP.Certification/Registration of HACCP based Food Safety Systems on the basis of the preceding versions of this specification has been accredited by the Dutch
5、 Accreditation Council (RvA) since 1997.Copyright 2002 National Board of Experts - HACCPPrice: EURO 23,00 (excluding VAT).All rights reserved. No part of this publication may be reproduced and/or published in any form, by means of printed matters, photocopy, microfilm, recording or any other method
6、or technology, without preceding written approval by the National Board of Experts - HACCP.National Board of Experts - HACCP, Secretariat: P.O. Box 93202, 2509 AE, The Hague, The Netherlands.Web site: foodsafetymanagement.infoe mail: infofoodsafetymanagement.infoCONTENTS1INTRODUCTION42SCOPE of APPLI
7、CATION73REFERENCE DOCUMENTS84TERMS and DEFINITIONS95HACCP SYSTEM REQUIREMENTS125.1Management responsibility125.1.1 Policy5.1.2 Scope of the HACCP system5.1.3 Task, Responsibilities, Authorities5.1.4 HACCP team(s)5.1.5 Resources5.1.6 Management review5.2Product Information145.2.1 Product Characterist
8、ics5.2.2 Intended use5.3Process Information155.3.1Flow Diagrams5.3.2Layout5.3.3Control and Verification of Process Information5.4Pre-requisite program 165.5Hazard Analysis175.5.1Hazard identification 5.5.2HACCP analysis (risk)5.6Control Measures 195.6.1Specific Control Measures 5.6.2 General Control
9、 Measures 5.7Parameters and Critical Limits205.7.1Critical process and product parameters5.7.2Target values, action-limit values and critical limits5.8Monitoring and Measuring215.9Corrective Actions225.10Validation235.11Verification245.12 Documentation and records265.12.1 Documents and document cont
10、rol5.12.2 Records6ANNEX I: PRE-REQUISITE PROGRAM (PRP)277ANNEX II: RELATIONSHIP BETWEEN THE “REQUIREMENTS” 35AND CODEX GUIDELINES FOR THE APPLICATION OF HACCP1INTRODUCTIONReference documents; legislation; background informationFood safety is a global concern. Not only because of the continuing impor
11、tance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs. In many countries world-wide, legislation on the safety and suitability of foodstuffs requires “HACCP” to be put i
12、n place by any food business or organisation, whether profit-making or not and whether public or private, carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuf
13、fs. According to EU Directive 93/43/EEC on Food Hygiene all food business operators in the European Union shall implement HACCP EU Directive 93/43/EEC on the Hygiene of Foodstuffs, dated 14 June 1993 (PbEC L175). They shall ensure that adequate safety procedures are identified, documented, maintaine
14、d and reviewed on the basis of the principles used to develop the system of HACCP (“Hazard Analysis and Critical Control Point”).The Joint FAO/WHO Codex Alimentarius Commission describes a series of steps, including the 7 HACCP principles giving guidance for the application of the HACCP system Codex
15、 Alimentarius Commission, “Hazard Analysis and Critical Control Point (HACCP) System andGuidelines for its Application”, Annex to CAC/RCP 1-1969, Rev. 3 (1997). Also, Codex advises that minimum hygiene measures should be in place before HACCP is implemented: ”Prior to application of HACCP to any sec
16、tor of the food chain, that sector should be operating according to the Codex General Principles of Food Hygiene, the appropriate Codex Codes of Practice, and appropriate food safety legislation.”These prerequisite programs should be well specified and documented, fully operational and verified in o
17、rder to facilitate the successful application and implementation of HACCP. The General Principles of Food Hygiene Codex Alimentarius Commission, “General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 3 (1997), amended 1999., as recommended by Codex, form an intrinsic part of this document “Requir
18、ements for a HACCP based Food Safety System”. Specific food safety requirements are detailed in legislation, hygiene codes, customer or consumer specifications. Where specific requirements do not exist, the General Principles on Food Hygiene will be applied (see Annex I). Furthermore, the 7 principl
19、es and the guidelines for the application of HACCP have been combined in this Specification with basic elements of quality management systems (ISO 9000) to establish “The Requirements for a HACCP based Food Safety System”.The reference documents used to formulate the “Requirements” have been specifi
20、ed in Chapter 3.The “Requirements” are primarily focused on actions and activities to ensure food safety. The assurance of food suitability is considered to be an obligatory part of a quality management system, unless deviations may lead to unsafe foodstuffs.The need for a Standard or SpecificationT
21、he specification “Requirements for a HACCP based Food Safety System” has been developed by and is placed under the authority of the National Board of Experts HACCP in order to make a normative document/standard available. All parties involved in the food chain are represented on the National Board o
22、f Expert - HACCP.The specification can be used by Certifying Bodies to assess the continuous compliance of HACCP-based Food Safety Systems as developed and implemented by food business operators. Of course, a food business operator may also use the “Requirements” to develop its HACCP-based Food Safe
23、ty System.Certification/Registration (e.g.of HACCP-based Food Safety Systems) signifies that by means of a formal statement (a certificate) and/or mark, notice is given with justified confidence that a product, process or service or system is in conformance with a pre-defined standard or (technical)
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