原创力文档- 1、本文档共34页，可阅读全部内容。
- 2、原创力文档（book118）网站文档一经付费（服务费），不意味着购买了该文档的版权，仅供个人/单位学习、研究之用，不得用于商业用途，未经授权，严禁复制、发行、汇编、翻译或者网络传播等，侵权必究。
- 3、本站所有内容均由合作方或网友上传，本站不对文档的完整性、权威性及其观点立场正确性做任何保证或承诺！文档内容仅供研究参考，付费前请自行鉴别。如您付费，意味着您自己接受本站规则且自行承担风险，本站不退款、不进行额外附加服务；查看《如何避免下载的几个坑》。如果您已付费下载过本站文档，您可以点击 这里二次下载。
- 4、如文档侵犯商业秘密、侵犯著作权、侵犯人身权等，请点击“版权申诉”（推荐），也可以打举报电话：400-050-0827(电话支持时间：9:00-18:30)。
查看更多
欧盟BRC全球标准-食品-培训教材.doc
BRC全球标准──食品
培训教材
（中文翻译）
目 录
目录············································ 1
引言·············································4
1 HACCP体系················································11
2 质量管理体系（QMS）····································12
2.1 质量管理体系—总的要求····················································12
2.2 质量方针································································12
2.3 质量手册·································································12
2.4 组织结构、职责和管理权限···········································12
2.5 管理承诺··················································13
2.6 以顾客为关注焦点·······················································13
2.7 管理评审································································13
2.8 资源管理·····································································14
2.9 内部审核·································································14
2.10 采购····························································14
2.11 总的文件要求·················································14
2.11.1 文件控制·················································15
2.11.2 产品标准···············································15
2.11.3 程序···········································15
2.11.4 记录保持···················································15
2.12 纠偏措施······························································16
2.13 可追溯性·················································16
2.14 风险管理，产品回收和产品召回··············································16
2.15 客户投诉的处理··················································17
3 工厂环境标准·································································17
3.1 外部环境标准··························································17
3.1.1 选址························································17
3.1.2 厂房和场地·····················································17
3.2 内部环境标准················································17
3.2.1 布局/ 生产流程/ 区域分隔···········································17
3.2.2 设施结构──原料接收，准备，加工，包装和存贮区域··························
文档评论（0）