Section 1 第1 節(jié)
| Hazard Analysis & Critical Control Points (HACCP) 危害分析和關(guān)鍵控制點(diǎn)(HACCP)
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章節(jié)編號(hào)
| 級(jí)別 B基本
M中
H高
A期望） | Item
項(xiàng)目
| Detail
評(píng)審細(xì)節(jié)
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1.1
| Base
基本
| HACCP Plan
HACCP 計(jì)劃
| An effective, accurate HACCP Plan must be in place. The HACCP Plan must be developed using Codex Alimentarius HACCP principles with reference to relevant legislation, Tesco Codes of Practice and industry guidance.
一份有效、準(zhǔn)確的HACCP 計(jì)劃必須已經(jīng)就緒。必須采用Codex Alimentarius HACCP 原則并參考相關(guān)法規(guī)、樂(lè)購(gòu)指導(dǎo)規(guī)范及行業(yè)指南制定HACCP 計(jì)劃。
The HACCP Plan must include a detailed scope referencing elements of sections 1.1-1.5, 1.10, 1.16, 1.17.
HACCP 計(jì)劃必須包括參考1.1-1.5, 1.10, 1.16, 1.17 節(jié)內(nèi)容的詳細(xì)范圍。
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1.2
| Base
基本
| HACCP Team
| The HACCP system must be developed by a multi-disciplinary team which must have product specific knowledge and expertise. If internal expertise is not available, expert advice may be obtained from other sources. The operation of the HACCP system must remain the responsibility of the site.
應(yīng)由跨部門(mén)團(tuán)隊(duì)建立HACCP 體系，此團(tuán)隊(duì)必須具備具體產(chǎn)品的相關(guān)知識(shí)和專(zhuān)門(mén)技能。如果不能獲得內(nèi)部的專(zhuān)業(yè)知識(shí)，可從其他來(lái)源獲取專(zhuān)家建議。HACCP 體系的運(yùn)行必須是工廠的職責(zé)。
At least one member of the team must have completed a recognised qualification (minimum Intermediate HACCP or equivalent) and the other members must be suitably trained. Intermediate level training would consist of a 2 day training course with a mandatory examination at the end. A programme of refresher training to ensure up to date knowledge, must be considered.
團(tuán)隊(duì)中至少有一名成員已經(jīng)完成了公認(rèn)的資格認(rèn)定(最低為中級(jí)HACCP 或相當(dāng)水平) ，其他成員也必須接受過(guò)適當(dāng)?shù)呐嘤?xùn)。中級(jí)水平培訓(xùn)包括2 天的培訓(xùn)課程及課程結(jié)束時(shí)必須參加的考試。必須考慮實(shí)施更新培訓(xùn)計(jì)劃，確保知識(shí)的更新。
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1.2.1
| ASPN
| HACCP Team
HACCP 小組
| At least one member of the team has completed a recognised qualification in Advanced HACCP.
至少一個(gè)小組成員完成認(rèn)可的高級(jí)HACCP 資質(zhì)。
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1.2.2
| ASPN
| HACCP Team
HACCP 小組
| Refresher training of the HACCP team is undertaken annually,
regardless of any change in production processes.
無(wú)論加工流程有什么改變，至少一年一次對(duì)HACCP 小組進(jìn)行更
新培訓(xùn)。
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1.3
| Base
| Pre-requisite
Programmes
前提方案
| All environmental and operational controls that are necessary to produce of safe and legal food products must be in place. These cover good manufacturing practices throughout the site. They may include (not an exhaustive list) e.g.:
必須具備生產(chǎn)安全合法食品必需的所有環(huán)境和操作控制措施。這些措施包括整個(gè)工廠內(nèi)的良好生產(chǎn)規(guī)范，可包括（但不限于），這些措施包括整個(gè)工廠內(nèi)的良好生產(chǎn)規(guī)范，可包括（但不限于），如：
• Personal Hygiene 個(gè)人衛(wèi)生
• Staff Training 員工培訓(xùn)
• Pest Control 蟲(chóng)害控制
• Cleaning procedures 清潔程序
• Glass/hard plastic control 玻璃/硬塑料控制
• Waste control 廢棄物控制
• Maintenance Procedures 維護(hù)程序
The control measures and monitoring procedures for the pre-requisite programme must be clearly identified and documented.
前提方案的控制措施和監(jiān)控程序需清楚地識(shí)別并文件化。
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1.4
| Base
| Product
產(chǎn)品
| A full description of the product must be documented including relevant safety information e.g.:
需提供一份文件化的全面的產(chǎn)品描述，包括相關(guān)安全性信息，如:
• Composition 成分
• Origin of ingredients配料來(lái)源
• Physical or chemical structure (e.g. water activity, pH etc.)物理或化學(xué)結(jié)構(gòu)特性（如，水份活度，pH 等）
• Treatment and processing (e.g. heating, freezing, salting)處理和加工（如加熱，冷凍，腌制）
• Packaging (e.g. modified atmosphere, vacuum)包裝（如氣調(diào)包裝，真空包裝）
• Storage and distribution conditions (e.g. with specified temperatures)倉(cāng)儲(chǔ)和配送條件（如在特定溫度下）
• Durability and required shelf-life穩(wěn)定性和要求的保質(zhì)期
• Instructions for use 使用指導(dǎo)
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1.5
| Base
| Intended Use
預(yù)期用途
| The intended use of the product must be defined, detailing the end user or consumer and suitability for vulnerable groups must be considered e.g. infants, elderly and allergy sufferers.
必須確定產(chǎn)品的預(yù)期用途，詳細(xì)說(shuō)明最終用戶(hù)或消費(fèi)者，必須考慮產(chǎn)品對(duì)弱勢(shì)群體（如嬰幼兒，老年人和過(guò)敏者）的適宜性。
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1.6
| Base
| Flow Diagram
流程圖
| A flow diagram covering all steps in the operation including rework,water where used and waste must be constructed. This may be generic but it is critical that all process steps are included and identified by product.
繪制一份流程圖，此圖應(yīng)涵蓋操作中的所有步驟，包括返工，用水步驟和廢棄物排放點(diǎn)?？蔀橥ㄓ玫膱D，但關(guān)鍵是應(yīng)包括所有過(guò)程步驟，并根據(jù)產(chǎn)品加以識(shí)別。
The diagram must be verified within the production area. 此圖必須在生產(chǎn)區(qū)域內(nèi)得到驗(yàn)證。
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1.7
| Base
| Hazards
危害
| All potential hazards that may be reasonably expected to occur for each process step and product must be identified.
在各過(guò)程步驟和產(chǎn)品中，合理預(yù)期可能發(fā)生的所有潛在危害必須識(shí)別出來(lái)。
Hazards identified must be specific to the process step, generic descriptions such as ‘foreign body’ and ‘micro-organisms’ are not sufficient.
識(shí)別的危害必須在此過(guò)程步驟進(jìn)行詳細(xì)的描述，籠統(tǒng)的描述（如“外來(lái)異物”和“微生物”）是不充分的。
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1.8
| Base
| Hazard Analysis
危害分析
| The HACCP team must conduct a hazard analysis to identify hazards which need to be prevented, eliminated or reduced to acceptable levels.
HACCP 小組必須進(jìn)行危害分析，以識(shí)別需要預(yù)防、消除或降低到可接受水平的危害。
The hazard analysis must include:危害分析必須包括：
• Likely occurrence and severity 發(fā)生的可能性和嚴(yán)重程度
• Survival or multiplication of micro-organisms 微生物的存活或繁殖
• Presence or production of toxins, chemicals or foreign bodies and allergens 是否存在或產(chǎn)生毒素、化學(xué)物質(zhì)或外來(lái)異物和過(guò)敏物質(zhì)
• Potential for adulteration/deliberate contamination 摻雜/有意污染的可能性
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1.9
| Base
| Control
Measures
控制措施
| The HACCP team must assess whether an existing pre-requisite adequately controls the hazard identified.
HACCP 小組必須評(píng)估既有的前提方案是否可充分控制已識(shí)別的危害。
The HACCP team must also consider what control measures (if any exist) for the remaining hazards can be applied to prevent, eliminate or reduce the risk to acceptable levels.
隨后，此 HACCP 小組必須考慮，對(duì)于其余危害，目前有哪些（如果有）控制措施可用于運(yùn)用，以防止、消除風(fēng)險(xiǎn)或?qū)L(fēng)險(xiǎn)降低到可接受水平。
If no control measures have been identified the product /process must be modified so a control measure can be applied
如果沒(méi)有確定的控制措施，必須修改產(chǎn)品/過(guò)程，以便能夠采取控制措施。
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1.9.1
| Base
| Control
Measures
控制措施
| The documentation must show links to a specific pre-requisite, rather than generic comment i.e. ‘Pre-requisite’.
文件中必須引用具體的前提方案，而不是籠統(tǒng)描述為“前提方案”。
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1.10
| Base
| Determination
of CCPs
CCPs 的確定
| The Codex decision tree or equivalent must be used to determine if control measures are CCPs (Critical Control Points).
必須采用食品法典判斷樹(shù)或等同方法，以確定控制措施是否為CCPs（關(guān)鍵控制點(diǎn)）。
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1.11
| Base
| Critical Lim its
關(guān)鍵限值
| Critical limits must be defined and validated to ensure that the product is safe. The process must be capable of operating consistently within
the defined limits.
必須定義關(guān)鍵限值，并確認(rèn)以確保產(chǎn)品是安全的。加工過(guò)程必須能夠在規(guī)定限值內(nèi)持續(xù)地運(yùn)行。
Critical limits must be measurable and justification for their use must be documented.
關(guān)鍵限值必須可測(cè)量，應(yīng)用關(guān)鍵限值的理由應(yīng)形成文件。
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1.12
| Base
| Monitoring
監(jiān)控
| Monitoring procedures must be established for each CCP to ensure compliance with the critical limits.
必須針對(duì)每個(gè)CCP 建立監(jiān)控程序，確保關(guān)鍵限值的符合性。
The monitoring system must be able to demonstrate control and detect loss of control of CCPs.
監(jiān)控系統(tǒng)必須能夠證明CCP 處于受控，并能發(fā)現(xiàn)CCPs 的失控。
The precision limits and tolerances of the monitoring equipment must be considered when defining limits e.g. tolerance of temperature probes.
定義限值時(shí)，必須考慮監(jiān)控設(shè)備的精密度限值和公差，如溫度傳感器的公差。
Monitoring procedures must contain details on how the measurements are taken and the frequency.
監(jiān)控程序必須包括如何進(jìn)行檢測(cè)以及檢測(cè)頻率的具體內(nèi)容。
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1.13
| Base
| Monitoring
Records
監(jiān)控記錄
| Monitoring records must be signed by the person doing the check and then verified by an authorised person.
監(jiān)控記錄必須由實(shí)施檢查的人員簽名，隨后由獲得授權(quán)的人員驗(yàn)證。
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1.14
| Base
| Corrective
Actions
糾正措施
| The corrective actions to be taken when a CCP deviates from critical limits must be detailed and documented by the HACCP team.
必須具體說(shuō)明CCP 偏離關(guān)鍵限值時(shí)采取的糾正性措施，并由HACCP 小組在文件中詳細(xì)描述。
The corrective actions must ensure that the CCP has been brought under control and any material that may have been produced whilst the CCP was not in control must be identified, isolated and a full risk assessment completed.
糾正措施必須確保CCP 回到受控狀態(tài)，對(duì)CCP 未受控期間可能產(chǎn)生的任何產(chǎn)品/物料必須進(jìn)行識(shí)別和隔離，并對(duì)其進(jìn)行全面風(fēng)險(xiǎn)評(píng)估。
Product and or materials must be disposed of if the safety of the product is in doubt.
如果對(duì)產(chǎn)品的安全性不確定，必須對(duì)產(chǎn)品或物料進(jìn)行處理。
If the risk assessment deems the product to be safe, it must not be supplied to Tesco without first discussing the issue and submitting documented evidence to support product safety with the relevant Tesco TM. (see also 11.3)
如果風(fēng)險(xiǎn)評(píng)估認(rèn)為產(chǎn)品是安全的，在沒(méi)有首先與相關(guān)Tesco 的技術(shù)經(jīng)理討論該事項(xiàng)并提交文件性的證明時(shí)，產(chǎn)品不得提供給Tesco。（也可參見(jiàn)11.3）
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1.14.1
| Base
| Corrective
Actions
糾正措施
| The HACCP must be reviewed at the earliest opportunity following accepted deviation from the defined critical limits. (see also 1.18)
當(dāng)定的關(guān)鍵限值出現(xiàn)可以接受的偏離時(shí)，應(yīng)第一時(shí)間對(duì)HACCP進(jìn)行評(píng)審。（也可參見(jiàn)1.18）
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1.15
| Base
| Training
培訓(xùn)
| Personnel in the factory who monitor CCPs must have an understanding of HACCP and have specific training against the latest version of the relevant monitoring procedure.
工廠內(nèi)監(jiān)控CCP 的人員必須了解HACCP，并接受專(zhuān)門(mén)的針對(duì)相關(guān)監(jiān)控程序的最新版本的培訓(xùn)。
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1.15.1
| ASPN
| Training
培訓(xùn)
| All production personnel should have a basic understanding of HACCP and how it relates to the area they work in.
所有生產(chǎn)人員都應(yīng)對(duì)HACCP 以及HACCP 與其工作區(qū)域之間的聯(lián)系有基本的了解。
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1.16
| Base
| Verification
驗(yàn)證
| The operation of the HACCP plan must be verified to confirm that it is effective.
必須對(duì)HACCP 計(jì)劃的運(yùn)行進(jìn)行驗(yàn)證，以確定其是有效的。
This may include:驗(yàn)證可包括：
• Internal audits內(nèi)部審核
• Review of customer complaints對(duì)客戶(hù)投訴的評(píng)審
• Review of hazard measurements e.g. microbiological results.對(duì)危害檢測(cè)結(jié)果的評(píng)審，如微生物學(xué)檢測(cè)結(jié)果
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1.17
| ASPN
| Verification
驗(yàn)證
| The HACCP plan is verified by a 3rd party with specialist knowledge of food microbiology, food chemistry and food processing
technologies if applicable e.g. thermal processing.
如適用，HACCP 計(jì)劃由具備食品微生物學(xué)、食品化學(xué)和食品加工技術(shù)專(zhuān)業(yè)知識(shí)的第三方驗(yàn)證，例如熱加工。
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1.18
| Base
| Review
評(píng)審
| The HACCP plan must be reviewed at a pre-determined frequency (minimum annually) or prior to changes of product/process which may affect product safety.
HACCP 計(jì)劃必須按照預(yù)先規(guī)定的頻率（最少每年一次）進(jìn)行評(píng)審，或在發(fā)生可能影響產(chǎn)品安全性的產(chǎn)品/過(guò)程改變前進(jìn)行評(píng)審，包括以下方面的改變：
This may include changes in (not an exhaustive list):
這包括以下方面的變化（不是一個(gè)詳細(xì)的清單）：
• Process steps 過(guò)程步驟
• Supply or specification of raw materials 原料的供應(yīng)或規(guī)格
• Ingredients/recipe 配料/配方
• Packaging, storage or distribution etc. 包裝，倉(cāng)儲(chǔ)或配送
• Introduction of new or modification to existing equipment 新設(shè)備的引進(jìn)或者現(xiàn)有設(shè)備的變更
• Change in factory layout or product flow 工廠布局或者產(chǎn)品物流的變化
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