食品业GFSI认证咨询保障食品系统安全和加强防御

OVERVIEW
The Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.

First published in 1998, the Food Safety Standard is now in its eighth issue and is well-established globally. It has evolved with input from many leading global specifiers.

It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.

The Standard focuses on:

encouraging development of product safety culture;
expanding the requirements for environmental monitoring to reflect the increasing importance of this technique;
encouraging sites to further develop systems for security and food defence;
adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones;
providing greater clarity for sites manufacturing pet food; and
ensuring global applicability and bench-marking to the Global Food Safety Initiative (GFSI).


Issue 8 of the Standard is divided into nine sections:

1. SENIOR MANAGEMENT COMMITMENT

Commitment at a senior level is essential in the development of a good food safety culture and is therefore necessary for any food safety system to be effective and to ensure the full application and continual development of these systems.

2. THE FOOD SAFETY PLAN - HACCP

Effective hazard and risk analysis enables the company to identify and manage those hazards that may pose a risk to the safety, quality and integrity of their products. The Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.

3. FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM

This section ensures the company works to well-documented, systematic management systems that form the basis for the product and process controls necessary to produce safe products, meet customer expectations and ensure staff are trained.

4. SITE STANDARDS

This covers the suitability, cleanliness and control of the site and includes topics such as factory conditions, cleaning, equipment, pest control, foreign body controls and food defence/site security.

5. PRODUCT CONTROL

Establishing product controls such as allergen management, the prevention of food fraud and product testing are important in the reliable delivery of safe, authentic products.

6. PROCESS CONTROL

These requirements ensure that the documented HACCP plan is put into operation on a daily basis, together with effective procedures to consistently manufacture the product to the correct quality.

7. PERSONNEL

Training, protective clothing and hygiene practices are covered in this section.

8. HIGH-RISK, HIGH-CARE AND AMBIENT HIGH-CARE PRODUCTION RISK ZONES

A specific section of the Standard dealing with products that are susceptible to potential pathogen contamination and therefore need additional controls to ensure product safety.

9. REQUIREMENTS FOR TRADED PRODUCTS

A voluntary additional section of the Standard for sites that purchase and sell food products that would normally fall within the scope of the Standard and are stored at the site’s facilities, but which are not manufactured, further processed or packed at the site being audited.

概述
全球食品安全标准是由食品行业从零售商、制造商和食品服务机构,以确保它是严谨和细致,但容易理解。

在1998年出版,现在食品安全标准在其全球第八个问题,是行之有效的。 它已经演变与输入从许多全球说明符。

它提供了一个框架来管理产品安全、完整性、合法性和质量,这些标准和操作控制的食品和食品原料生产、加工和包装行业。

标准的是:

鼓励发展的产品安全文化;
扩大环境监测的要求,以反映这种技术的越来越重要;
鼓励网站进一步发展系统安全和食物防御;
添加清晰的要求高风险、high-care和环境high-care生产风险区域;
提供更清晰的网站制造宠物食品; 和
确保全球适用性和水准全球食品安全倡议(GFSI)。


问题8标准分为九个部分:

1管理层的承诺

承诺在水平是至关重要的发展的一个良好的食品安全文化,因此有必要对任何食品安全体系是有效的,并确保这些系统的完整的应用程序和持续发展。

2食品安全HACCP计划

有效的危害和风险分析使公司识别并管理这些可能对安全构成威胁的危险,他们的产品质量和完整性。 标准需要开发有效的危害分析和关键控制点(HACCP)根据国际认可的需求计划食品法典系统。

3食品安全和质量管理体系

这部分了公司工作的记录,系统的管理系统,形成产品和过程控制的基础必要生产安全的产品,满足客户的期望和确保员工训练。

4网站的标准

这个涵盖了适用性,清洁和控制的网站,包括工厂环境等主题,清洁,设备、病虫害防治、异物控制和防御/网站安全的食物。

5产品控制

建立产品控制如过敏原管理,预防食品欺诈和产品测试是重要的安全、可靠传递的产品。

6过程控制

这些需求确保记录HACCP计划是每天投入运营,加上有效的程序一直制造产品正确的质量。

7人员

培训、防护服和卫生措施已经包含在这一节中。

8高风险、HIGH-CARE和环境HIGH-CARE生产风险区域

标准的一个特定部分处理的产品容易受到潜在的病原体污染,因此需要额外的控制,以确保产品的安全。

9要求交易产品

自愿的额外部分标准的网站通常会失败的购买和出售食品的标准范围内,储存在网站的设施,但不生产,进一步加工或包装现场审计。</a>