haccpbasedfoodsafetysystemdoc44-haccp(编辑修改稿)

haccpbasedfoodsafetysystemdoc44-haccp(编辑修改稿)内容摘要：

 Specific Control Measures related to CCP’s   Validation Critical limits  Monitoring  Corrective actions Processes PRP Annex 1 General Control Measures Documentation and Registration In order to make the system transparent and enable assessment, the food business operator shall provide information as indicated in these “Requirements”. For each specific condition (product / product group / process / sector), specific requirements shall be detailed by the food business operator. The audit team shall assess this plete system of generic and pany specific requirements. 5 Codex Alimentarius Commission, “Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application”, Annex to CAC/RCP 11969, Rev. 3 (1997). Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 7 of 44. The first version of these “Requirements” (then called “Criteria”) has been developed in cooperation with several Certification Bodies in the Netherlands in the area of food materials and processing, under the authority and responsibility of the National Board of Experts HACCP. The 1st version was published on May 15, 1996. Due to the modification of the Codex Alimentarius (Alinorm 97/13A, Appendix II) in 1997, a revision of the Requirements became necessary. The National Board of Experts HACCP was also able to draw on their experience in order to improve the quality of the “Requirements”. The 2nd version of the “Requirements” was published in September 1998 and translated into English in February 1999. Recent developments with respect to HACCPbased Food Safety System and developments within Codex, as well as new proposals for Food Hygiene Regulations (thereby repealing the current referenced EU Directives and Regulations), have necessitated a further revision: this 3rd version! Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 8 of 44. 2 SCOPE of APPLICATION In this document, requirements have been specified to be used during the assessment of operational HACCP systems (HACCPbased Food Safety Systems) which ensure the safety of foodstuffs during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply in any sector of the food chain. The “Requirements” are basically applicable to all food businesses or anisations, whether profitmaking or not, and whether public or private. Obviously, the food business operators shall have identified any step in their activities which is critical to ensure food safety and shall have developed, implemented, maintained and reviewed adequate safety procedures, applying the principles of HACCP, including the general principles of food hygiene, and where appropriate the relevant codes of practice and the food safety legislation. These “Requirements” are not intended for application by suppliers and / or service panies to food businesses, like suppliers of packaging materials, food equipment, industrial cleaning services, etc.. Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 9 of 44. 3 REFERENCE DOCUMENTS The “Requirements for a HACCPbased Food Safety System” are based on the following reference documents: 1 Worldwide: Joint FAO/WHO Codex Alimentarius Commission, General Principles of Food Hygiene, CAC/RCP 11969, Rev. 3 (1997), amended 1999. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application, Annex to CAC/RCP 11969, Rev. 3 (1997). 2 International level: European Union 2a General Food law Regulation (EC) no 178/2020, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, dated 28 January 2020. 2b Council Directive 93/43/EEC on the Hygiene of Foodstuffs, dated 14 June 1993 (PbEC L175)。 Specific legislation and regulations concerning food safety and hygiene have been laid down in Council Directives such as 64/433/EEC for fresh meat, 71/118/EEC for poultry meat, 89/437/EEC for egg products, 92/46/EEC for dairy products, 92/5/EEC for meat products, 91/493/EEC for fishery products, 94/65/EEC for minced meat, etc.. 2c Documents under 2b will be repealed by: Proposal for a Regulation of the European Parliament and of the Council on the hygiene of foodstuffs, COM/2020/0438 final, 14 July 2020 (COD 2020/0178), and others. 3 National level: Netherlands, Food and Commodity Act: Warenwetregeling Hygi235。 ne van Levensmiddelen, 12 december 1994 (DGVgz/VVP/L 942587). 4 Where appropriate: Numerous (International, a/o. Codex) Codes of Practice, Food Commodity Standards and (national) Hygiene Codes (generic HACCP / hygiene plans). Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 10 of 44. 4 TERMS and DEFINITIONS Actionlimit value: A value for the product or process parameter under consideration, deduced from the critical limit value, which indicates that an intervention in the process is required. Aspect: An element of the food business operation (products, processes, PRP, services) that can interact with the food safety. Certification: Action by a third party demonstrating that adequate confidence is given that a duly identified product, process or service conforms wit。