【正文】 ...........................................................5 范圍 ..........................................................................................................................................6 總則 ......................................................................................................................................6 應(yīng)用 ......................................................................................................................................6 引用標(biāo)準(zhǔn) ...................................................................................................................................6 術(shù)語和縮寫 ................................................................................................................................7 質(zhì)量和食品安全管理體系 ...........................................................................................................8 總要求 ..................................................................................................................................8 文件要求 ...............................................................................................................................9 文件控制 ..................................................................................................................... 11 記錄的控制 ................................................................................................................. 12 管理職責(zé) ................................................................................................................................. 13 管理承諾 ........................................................................................................................... 13 以顧客為關(guān)注焦點(diǎn) ............................................................................................................. 13 管理方針 ........................................................................................................................... 14 策劃 .................................................................................................................................... 14 管理目標(biāo) ....................................................................................................................... 14 質(zhì)量和食品安全管理體系策劃 ....................................................................................... 14 職責(zé)、權(quán)限與溝通 ............................................................................................................. 15 職責(zé)與權(quán)限 ................................................................................................................. 15 管理者代表和食品安全小組 ......................................................................................... 15 內(nèi)部溝通 ..................................................................................................................... 16 外部溝通 ..................................................................................................................... 18 管理評審 ........................................................................................................................... 19 總則 ............................................................................................................................ 19 評審輸入 ..................................................................................................................... 19 評審輸出 ..................................................................................................................... 20 突發(fā)事件準(zhǔn)備和響應(yīng) ........................................................................................................... 20 6 資源管理 .................................................................................................................................. 21 資源的提供 ........................................................................................................................ 21 人力資源 ........................................................................................................................... 21 基礎(chǔ)設(shè)施 ........................................................................................................................... 22 工作環(huán)境 ........................................................................................................................... 23 7 實(shí)施與運(yùn)行 .............................................................................................................................. 25 產(chǎn)品安全和實(shí)現(xiàn)策劃 .......................................................................................................... 25 總則 ............................................................................................................................ 25 前提方案（ PRP(s)） ................................................................................................... 25 危害分析的預(yù)備步驟 ................................................................................................... 26 危害分析 ..................................................................................................................... 26 HACCP 計(jì)劃的建立 .................................................................................................... 27 食品安全的驗(yàn)證策劃 ................................................................................................... 27 與顧客有關(guān)的過程 ............................................................................................................. 27 與產(chǎn)品有關(guān)的要求的確定 ............................................................................................ 27 與產(chǎn)品有關(guān)的要求的評審 ............................................................................................ 28 顧客溝通 ..................................................................................................................... 28 設(shè)計(jì)和開發(fā) ........................................................................................................................ 29 采購 ....