内审员ISO培训相关资料解读.ppt

Chapter 7: Planning realization of safe products安全产品的策划和实现 c) origin;产地 d) method of production 生产方法 e) packaging and delivery methods;包装和交付方式 f) storage conditions and shelf life;贮存条件和保质期 g) preparation and/or handling before use or processing;使用或生产前的预处理 h) food safety-related acceptance criteria or specifications of purchased materials and ingredients appropriate to their intended uses.与采购材料和辅料预期用途相适宜的有关食品安全的接收准则或规范 Chapter 7: Planning realization of safe products安全产品的策划和实现 The organization shall identify statutory and regulatory food safety requirements related to the above. 组织应识别与以上方面有关的食品安全法律法规要求 The descriptions shall be kept up-to-date including, when required, in accordance with 7.7. 上述描述应保持更新，需要时，包括按照7.7要求进行的更新 Ｅ７ Chapter 7: Planning realization of safe products安全产品的策划和实现 7.3.3.2 Characteristics of end products终产品特性 The characteristics of end products shall be described in documents to the extent needed to conduct the hazard analysis (see 7.4), including information on the following, as appropriate 终产品特性应在文件中予以阐明，其详略程度应足以进行危害分析（见7.4），适宜时，描述内容包括以下方面的信息： a) product name or similar identification;产品名称或类似标识 b) composition;成分 c) biological, chemical and physical characteristics relevant for food safety;与食品安全有关的化学、生物和物理特性 d) intended shelf life and storage conditions;预期的保质期和贮存条件 Chapter 7: Planning realization of safe products安全产品的策划和实现 7.3.3.2 Characteristics of end products终产品特性 e) packaging;包装 f) labelling relating to food safety and/or instructions for handling, preparation and usage;与食品安全有关的标识，和（或）处理、制备及使用的说明书 g) method(s) of distribution.分销方式 The organization shall identify statutory and regulatory food safety requirements related to the above.组织应确定与以上方面有关的食品安全法规要求 The descriptions shall be kept up-to-date including, when required, in accordance with 7.7.上述描述应保持更新，需要时，包括按照7.7的要求进行的更新 E8 Chapter 7: Planning realization of safe products安全产品的策划和实现 7.3.5 Flow diagrams, process steps