Code of practice for food premix operations
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Pan American Health Organization. Family and Community Health Area. Nutrition Unit.
- ناشر : Washington, D.C : Pan American Health Organization,
- چاپ و سال / کشور: 2005
- شابک / ISBN : 9275125899
Description
TABLE OF CONTENTS ii ACKNOWLEDGEMENTS iv PREFACE v INTRODUCTION 1 SECTION 1 SCOPE 2 SECTION 2 TERMS AND DEFINITIONS 3 SECTION 3 QUALITY MANAGEMENT SYSTEM (QMS) 6 3.1 General Requirement 6 3.2 Quality Policy 6 3.3 Quality Manual 6 3.4 Organizational Structure, Responsibility and Management Authority 7 3.5 Documentation Control 7 3.6 Procedures 8 3.7 Product Control 8 3.7.1 Specifications 8 3.7.2 Incoming materials 9 3.7.3 Product manufacturing, packaging and labeling 10 3.7.4 Segregation 11 3.7.5 Stock rotation 11 3.7.6 Product release 11 3.7.7 Cross-contamination 11 3.7.8 Carry-over 12 3.8 Process Control 12 3.8.1 Quality control 12 3.8.2 Calibration 13 3.8.3 Reference samples 13 3.8.4 Temperature and time control 13 3.8.5 Equipment validation 13 3.8.6 Supervision 14 3.8.7 Statistical techniques 14 3.9 Internal Audit 14 3.10 Control of Non-Conforming Products 15 3.11 Traceability 16 3.12 Record Keeping 16 3.13 Product Recall 17 3.14 Complaint Handling System 18 3.15 Supplier Audit Monitoring 18 3.16 Upper Management Responsibilities 19 3.16.1 Review of contacts 19 3.16.2 Customer communication 19 3.16.3 Provision of resources 19 3.16.4 Management review 19 II SECTION 4 GMP-PREREQUISITE PROGRAMS 20 4.1 Establishment: Design and Facilities 20 4.1.1 Location 20 4.1.2 Perimeter 20 4.1.3 Layout/product flow 21 4.1.4 Infrastructure/facilities 21 4.1.5 Equipment 21 4.1.6 Staff facilities and toilets 22 4.1.7 Waste/waste disposal 22 4.2 Personnel 22 4.2.1 Personal hygiene 22 4.2.2 Protective clothing 23 4.2.3 Training 23 4.3 Pest Control 23 4.4 Maintenance 24 4.5 Hygiene/Cleaning 24 4.6 Transport and Storage 24 4.6.1 Vehicles/transport 24 4.6.2 Storage 25 SECTION 5 FOOD SAFETY 26 5.1 Foreign Material Control 26 5.2 HACCP Program 26 5.3 Design and Development 26 5.3.1 Development of new products and processes 26 5.3.2 Change control 27 SECTION 6 AUDIT GUIDELINES 28 APPENDIX 1 AUDIT SCORE 29
