13 Water Control Intermediate I Training v2-CN.pptx

Water Control水控制Sanitation消毒:The foundation of food safety食品安全的基础Version 2 June 2012Global Cleaning and SanitationOperational Excellence 良好操作 Continuous Improvement持续改进Internal Auditing内部审核1.12Cleaning MonitoringVerification Records清洁及监控验证记录2.22Sanitation Reliability可靠的消毒Change Management变更管理1.10CleaningValidation清洁确认 2.22EquipmentMaintenance设备维护 2.15EquipmentCalibration设备校正2.13Equipment Repair设备维修2.15Proactive Sanitation前提方案Building and Fabric Maintenance 建筑与设施维护2.10Pre-OperationalProcedures前提方案2.22Hygienic Design卫生设计2.26Cross contamination control交叉污染控制2.16Water Control水控制2.04Pest Control虫害控制2.07Environmental Controls Testing环境控制及测试2.22Chemical Control化学品控制2.22Sanitation Procedures (SOWI) 消毒程序 2.22Sanitation Procedure Checklists(SOWI Checklists) 消毒程序检查表2.22Sanitation Metrics / KPIs消毒模板/KPIs1.11Training Certification培训及认证1.07Safety Procedures安全程序2.22The Foundation基础Daily SanitationSchedule 日常消毒计划2.22Master Sanitation Schedule主清洁计划2.22Organization Responsibilities组织与职责1.06Hygiene rules卫生规则2.08, 2.09, 2.11Risk Assessment风险评估1.03Global Cleaning and SanitationWater Control水控制Global Cleaning and SanitationThe microbiological, physical and chemical content of water can affect both the food safety and quality of our products. It is therefore essential to always use the correct specification of water during the production of food. This includes water used as an ingredient, during the manufacturing process and for cleaning水的微生物含量、物理性和化学性能影响产品的安全和质量。因此在食品生产中使用正确的水标准显得至关重要，包括作为原料的水、制程中使用的水以及清洁用水。 Water is the major component used in cleaning activities. Microbiological, chemical, and physical water standards will vary depending on the water source在清洁过程中水是重要的部分。水中的微生物、化学性和物理性会随着水源而变化。The scope of this element includes Q-RMP Operational Standards:- 这一部分包括的QRMP操作条款有：2.04 Water Quality 水质2.22 Cleaning Sanitation 清洁消毒2.05 Laboratory Management 实验室管理The purpose is to ensure the requirements of this standard are understood and integrated into the cleaning and sanitation progra