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[农林牧渔]BRC食品标准第六版中文版本中文翻译参考
BRC食品标准第六版中文版本（中文翻译参考）
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··················
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