BRC全球标准——食品培训材料.docVIP

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BRC全球标准——食品培训材料.doc

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PAGE PAGE 8 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···········