食品安全体系规范（HACCP）（英文版）.DOCVIP

SPECIFICATION REQUIREMENTS FOR A HACCP BASED FOOD SAFETY SYSTEM Compiled by the National Board of Experts – HACCP The Netherlands. The Hague, the Netherlands: 3rd Version, September 2002  This is the authorised English translation of the specification “Eisen voor een op HACCP gebaseerd voedselveiligheids-systeem” (3rd version, September 2002), being one of three documents which regulate the Certification Scheme for operational HACCP based food safety systems. The two other documents; the “Certification Regulations” and the “Regulations for the National Board of Experts – HACCP” are also published by the National Board of Experts – HACCP. Certifying Bodies operating the Certification Scheme for operational HACCP based food safety systems have to comply with the “Requirements for Certification Bodies”, also established and published by the National Board of Experts – HACCP. The Certification Scheme for HACCP based Food Safety Systems is maintained by the National Board of Experts - HACCP. Certification/Registration of HACCP based Food Safety Systems on the basis of the preceding versions of this specification has been accredited by the Dutch Accreditation Council (RvA) since 1997. Copyright 2002 National Board of Experts - HACCP Price: EURO 23,00 (excluding VAT). All rights reserved. No part of this publication may be reproduced and/or published in any form, by means of printed matters, photocopy, microfilm, recording or any other method or technology, without preceding written approval by the National Board of Experts - HACCP. National Board of Experts - HACCP, Secretariat: P.O. Box 93202, 2509 AE, The Hague, The Netherlands. Web site: foodsafetymanagement.info e mail: info@foodsafetymanagement.info  CONTENTS 1 INTRODUCTION 4 2 SCOPE of APPLICATION 7 3 REFERENCE DOCUMENTS 8 4 TERMS and DEFINITIONS 9 5 HACCP SYSTEM REQUIREMENTS 12 5.1 Management responsibility 12 5.1.1 Policy 5.1.2 Scope of the HACCP system