AIB清洁操作规范2017 Cleaning Practices Standards English Chinese.pdfVIP

2017 Consolidated Standards for Inspection Prerequisite and Food Safety Programs  The cleaning and sanitizing of equipment, utensils and buildings to provide a wholesome and safe processing environment.  对设备、器具和建筑物进行清洁和消毒， 以提供一个健康、安全的加工环境。  Cleaning is more than making the facility look good. Cleaning methods and scheduling take food safety into account.  清洁不仅仅是让工厂看起来整洁。清洁方式和时间安排要 考虑到食品安全。  Critical Requirements  关键要求  3.1.1.1 Cleaning is done in a way that prevents contamination of raw materials, products and equipment.在进行清洁工作时，必须防止污染原材料、 产品以及设备。  Cleaning compounds and sanitizers are considered chemicals under the Chemical Control Program  清洁剂和消毒剂应作为“化学品控制程序”中的化学品进行管 理。  Critical Requirements  关键要求  3.2.1.1 All cleaning compounds and sanitizers used to clean food contact surfaces have food contact surface approval documentation.所有用于清洁食品接触面的清洁 剂和消毒剂必须具备“可用于食品接触面”的许可证明文件 。  3.2.1.2 Sanitizer concentrations are tested to make sure they are consistent with the product label.应测试消毒剂浓度 ，以确保与产品标签上的浓度一致。  3.2.1.3 All cleaning chemicals are properly labeled.所有 化学清洁剂应准确标识。  3.2.1.4 All cleaning chemicals are stored in a secure compartment away from production and food storage areas when chemicals are not in use. 所有化学清洁剂在不使用 的时候，必须存放在远离食品生产和储存区的一个有防 范措施的库房内。  3.2.1.5 The facility follows verification procedures, and maintains records of chemical concentration testing, retesting and Corrective Actions.企业应遵守验证程序， 保留化学品浓度测试、再测试及纠正措施的记录。  3.2.1.6 Equipment is rinsed as required by label directions to remove chemical residues.按标签说明的 要求冲洗设备，以清除化学品残留。  Cleaning equipment and tools may have a negative impact on food safety if not managed properly.  如果管理不妥当，清洁工具和器具可能会对食品安全产生 负面影响。  Critical Requirements  关键要求  3.3.1.1 Cleaning tools and utensils are available f