【正文】 in an unsanitary plant and can contaminate readytoeat product causing the consumer to have a foodborne illness. 不衛(wèi)生的工廠會(huì)使治 病細(xì)菌在空氣中滋生，污染熟食產(chǎn)品，令消費(fèi)者患食物引起的疾病。 ? Lack of the initials of the person responsible for the cleaning being on the check off list. 在清洗查核清單上，沒有負(fù)責(zé)清洗人員的簽字。 (這種情況意為著這項(xiàng)檢查自動(dòng)失敗 ) (200分 ) ? The presence of any pests in the plant. (This is a critical finding). (60 points). 被發(fā)現(xiàn)有任何一種蟲害在廠房里。這一條構(gòu)成了 GMP 402(A)3里的劣品條例，因此是關(guān)鍵發(fā)現(xiàn)并會(huì)造成檢查自動(dòng)失敗。 ? The presence of rodent evidence in nonfood areas (. boiler rooms, electrical rooms etc.). 非食品區(qū)被發(fā)現(xiàn)有老鼠 (比如鍋爐房，電路房等 ) ? The presence of old rodent evidence. (Judge under poor housekeeping). 被發(fā)現(xiàn)有舊的老鼠的痕跡。 ? The presence of fruit flies. (Indication of poor sanitation and should be judged accordingly). 果蠅的存在。 (35分 ) ? ? The condition of the building for effective pest control including personnel practices. (35 points). 建筑物的狀況，包括個(gè)人操 作在內(nèi)的防蟲的有效性。如果發(fā)現(xiàn)有蟲害存在，以及 //或者工廠缺乏預(yù)防蟲害的程序，分?jǐn)?shù)都會(huì)被扣 減。 ? Inpleteness of the cleaning schedule. 清洗時(shí)間表不完整。 For seafood plants and their distributors it is a mandatory prerequisite to their . program that they be following cleaning procedures and schedules (.’s) but they do not have to be documented. 對于海產(chǎn)食品的廠商和供應(yīng)商而言，遵守 SSOP要求的清洗步驟和時(shí)間安排是它們的 HACCP程序的必須前提，但不需要文件存檔。 The importance of having either a . program or inprocess control programs that are designed to produce safe food products is so critical that this section carries 25% of the possible points for Food Safety Programs and another 50% of the Plant Practices for a bination equal to 15% of the overall audit on this one issue including a possible automatic failure of the audit. 是否有一個(gè) HACCP程序或者設(shè)計(jì)一個(gè)加工過程控制程序?qū)τ谑称钒踩浅Ｖ匾赃@部分占食品安全程序檢查的 25%的分?jǐn)?shù)，以及占工廠操作檢查的 50%的分?jǐn)?shù)，綜合起來占整個(gè)檢查的 15%的分?jǐn)?shù)，并且有可能導(dǎo)致檢查的 “自動(dòng)失敗 ” 。 It is important that if a plant that produces and distributes food products does not have a formal . program then it still needs to have inprocess controls designed to produce a safe food product. 盡管一個(gè)生產(chǎn)供應(yīng)食品的工廠沒有一個(gè)正式的 HACCP 程序，它仍需要有加工過程控制的設(shè)計(jì)來保證食品安全。 RAW MATERIAL HANDLING AND TESTING PROGRAM: (15 points). 原材料的處理和測試程序 When examining the plant’s program for handling the raw materials and the packaging materials look for: 當(dāng)查驗(yàn)工廠原材料和包裝材料的處理時(shí)，要檢查以下事項(xiàng)： ? The policy on any requirement to date the raw materials and the packaging materials upon receipt. 任何要求原材料和包裝材料標(biāo)記日期的規(guī)定。 etc.) 收到的原材料和包裝材料的檢查標(biāo)準(zhǔn)。 no odors。 EMPLOYEE FOOD SAFETY TRAINING PROGRAM: (10 points). 員工食品安全培訓(xùn) It is essential that employees on hiring into a food processing plant be given training in the GMP’s. 受聘于食品加工廠的員工必須接受 GMP的訓(xùn)練。 GRADE SCORE GRADE SCORE 等級(jí) 分?jǐn)?shù) 等級(jí) 分?jǐn)?shù) Superior 優(yōu)秀 100 % Excellent 優(yōu)良 % Good 良好 % Fair 中等 % Failure 不及格 % Superior grade ( 100 %): 優(yōu)秀 This grade is awarded to plants that have no identified food safety problems and very few areas for improvement. 沒有安全問題 , 幾乎沒有需要改進(jìn)之處 . Excellent grade ( %): 優(yōu)良 This grade is given to plants that have no critical findings and only a few minor food safety problems. 沒發(fā)現(xiàn)關(guān)鍵問題 , 只有幾個(gè)小的 食品安全問題 . Good grade ( %): 良好 This grade is awarded to plants that have some food safety problems, possibly including critical findings, but there is no evidence of contaminated product and the plant shows a concern in correcting the problems immediately. 有一些食品安全問題 , 或許包括關(guān)鍵發(fā)現(xiàn) ,但沒有污染的產(chǎn)品 , 工廠關(guān)切立即糾正問題 . Fair grade ( %): 中等 This grade is awarded to plants that have numerous food safety problems, including critical findings, but does not have any contaminated product. 工廠有許多 食品安全問題 ,包括關(guān)鍵發(fā)現(xiàn) , 但 沒有任何污染的產(chǎn)品 . Failed grade ( %): 不 及格 This grade is awarded to plants that either has many major food safety problems including several critical items or they have an automatic audit failure finding. 要么有主要的 食品安全問題包括幾個(gè)關(guān)鍵問題 , 或有被查到自動(dòng)檢查失敗之處 . CRITICAL ITEMS INCLUDING AUTOMATIC AUDIT FAILURES. 關(guān)鍵問題包括自動(dòng)檢查失敗 Automatic audit failures: 自動(dòng)檢查失敗 The following conditions discovered during an audit would result in an automatic failure of the audit despite the overall numerical grade of the audit attributed by other factors: 以下幾處情況會(huì)造成 自動(dòng)檢查失敗 ,不管總分多少 . ? Actual adulteration of the product from any cause. (402(A) 3 violation). 任何因素造成的產(chǎn)品有摻雜 , 品質(zhì)低劣 . 違反 402(A) 3 ? Failure to have a . program, if mandated by law. 沒有 HACCP程序 ? Failure to follow a mandatory . program. 沒有按 HACCP程序去做 Numerical audit failure: 得分上的不通過 ? An overall numerical grade of 70%. 總分低于 70% Critical items: 關(guān)鍵問題 These findings alone, although very serious, will not automatically result in a failure of the audit but they will result in the overall numerical grade not being any higher than good and in most cases lower than good. 這些問題，雖然不嚴(yán)重到自動(dòng)導(dǎo)致檢查不通過，但會(huì)影響總分，令總分達(dá)不到良好。 The purpose is to determine if the plant has programs, if they are documented and if, by reviewing the programs, that they are adequate. 目的 : 是否有程序 , 有無相關(guān)文件 , 是否齊全 When later reviewing the conditions observed in the plant it may be necessary to revisit this section to adjust the points down due to either inadequacy of a program (remove points against that program) or lack of training of the employees (remove points under employee training) and/or lack of training of management (remove points under management training). 當(dāng)檢查完畢總結(jié)工廠的狀況時(shí)，可能有必要重新回到這個(gè)部分來調(diào)整分?jǐn)?shù)：程序不完善 (從程序上扣分 ) ，或員工缺乏訓(xùn)練 (從員工訓(xùn)練上扣分 ) ，或管理不善 (從管理培訓(xùn)上扣分 ) 。 This can be achieved in part by requiring from their suppliers continuing guarantees on the raw materials and the packaging materials and in certain cases certificates of analysis on the raw materials. 要求原料商持續(xù)保證品質(zhì) , 包裝材料亦應(yīng)有分析報(bào)告 . Continuing guarantees are written assurances from the suppliers that the raw materials and the packaging materials meet all the laws regarding food grade, labeling and are as safe as they possibly can be.