【正文】 .......................................................................10 管理職責(zé) .............................................................................................................................. 11 管理承諾 ........................................................................................................................ 11 以客戶為關(guān)注焦點(diǎn) ........................................................................................................ 11 質(zhì)量和食品 安全方針 .................................................................................................... 11 策劃 ..................................................................................................................................12 質(zhì)量和食品 安全目標(biāo) ...............................................................................................12 質(zhì)量和食品 安全管理體系策劃 ...............................................................................12 職責(zé)、權(quán)限與溝通 ........................................................................................................12 職責(zé)與權(quán)限 .............................................................................................................12 管理者代表和食品安全小組 .................................................................................13 內(nèi)部溝通 .................................................................................................................13 外部溝通 .................................................................................................................14 管理評審 ........................................................................................................................15 總則 .........................................................................................................................15 評審輸入 .................................................................................................................15 評審輸出 .................................................................................................................16 突發(fā)事件準(zhǔn)備和響應(yīng) ......................................................................................................16 6 資源管理 ...............................................................................................................................17 資源的提供 ....................................................................................................................17 人力資源 ........................................................................................................................17 總則 .........................................................................................................................17 能力、意識和培訓(xùn) .................................................................................................17 基礎(chǔ)設(shè)施 ........................................................................................................................17 工作環(huán)境 ........................................................................................................................18 7 實(shí)施與運(yùn)行 ...........................................................................................................................19 產(chǎn)品安全和實(shí)現(xiàn)策劃 ....................................................................................................19 總則 .........................................................................................................................19 XXXXXXXXXX 管理服務(wù)有限公司 質(zhì)量 和 食品安全管理手冊 3 / 38 前提方案（ PRP(s)） ..............................................................................................19 實(shí)施危害分析的預(yù)備步驟 .....................................................................................20 危害分析 .................................................................................................................20 HACCP 計(jì)劃 ...........................................................................................................20 食品安全的驗(yàn)證 .....................................................................................................20 與客戶有關(guān)的過程 ........................................................................................................21 與產(chǎn)品有關(guān)的要求的確定 .....................................................................................21 與產(chǎn)品有關(guān)的要求的評審 .....................................................................................21 客戶溝通 .................................................................................................................21 設(shè)計(jì)和開 發(fā) ....................................................................................................................22 采購 ................................................................................................................................22 采購過程 .................................................................................................................22 采購信息 .................................................................................................................22 采購產(chǎn)品的驗(yàn)證 .....................................................................................................22 生產(chǎn)和服務(wù)提供 ............................................................................................................23 生產(chǎn)和服務(wù)提供的控制 .........................................................................................23 生產(chǎn)與服務(wù)提供過程的確認(rèn) .................................................................................23 標(biāo)識和可追溯性 ...............