【正文】 .................................................................................................................................... 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(píng)審 ........................................................................................................................... 19 總則 ............................................................................................................................ 19 評(píng)審輸入 ..................................................................................................................... 19 評(píng)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(píng)審 ............................................................................................ 28 顧客溝通 ..................................................................................................................... 28 設(shè)計(jì)和開發(fā) ........................................................................................................................ 29 采購(gòu) .................................................................................................................................. 29 采購(gòu)過程 ..................................................................................................................... 29 采購(gòu)信息 ..................................................................................................................... 29 采購(gòu)產(chǎn)品的 驗(yàn)證 .......................................................................................................... 30 生產(chǎn)和服務(wù)提供 ................................................................................................................. 30 生產(chǎn)和服務(wù)提供的控制 ................................................................................................ 30 生產(chǎn)與服務(wù)提供過程的確認(rèn) ......................................................................................... 31 標(biāo)識(shí)和可追溯性 .......................................................................................................... 31 顧客財(cái)產(chǎn) ..................................................................................................................... 32 產(chǎn)品防護(hù) ..................................................................................................................... 32 監(jiān)視和測(cè)量設(shè)備的控制 ...................................................................................................... 32 8 監(jiān)視、測(cè)量、分析和改進(jìn) ......................................................................................................... 34 總則 .................................................................................................................................. 34 監(jiān)視和測(cè)量 ........................................................................................................................ 34 顧客滿意 ..................................................................................................................... 34 內(nèi)部審核 ........................................................