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【正文】 m primary production to final consumption. Validation: Obtaining evidence (in advance) that the specific and general control measures of the HACCP plan are effective. Verification: The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine pliance with the specifications laid down in the HACCP plan and the effectiveness of the HACCPbased Food Safety System. Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 13 of 44. 5 HACCP SYSTEM REQUIREMENTS Management responsibility The food business operator is responsible for the safety (and suitability) of the produced food. Therefor, the food business operator shall include the policy with respect to food safety in the policy of the anisation. The food business operator has ultimate responsibility for the policy of the anisation and shall document, support and municate this policy. Periodically, the Food business operator shall verify the implementation of the policy and review the oute. The HACCP system enables the food business operator to demonstrate his mitment and his responsibility with respect to the supply of safe products. The HACCP system ensures that all required activities are effectively defined, implemented and maintained. Policy The food business operator shall define and document (in writing) the policy of the anisation with regards to food safety. It will demonstrate the mitment of the anisation to safe food. The policy shall demonstrate that the anisation is fully aware of its position in the food chain. It will reflect the “farmtofork” approach, starting with the purchase and acceptance of raw materials. The policy shall be focused on the safety of foodstuffs and shall respond to the expectations and needs of its customers and consumers. The policy shall include concrete objectives 6 (proposed actions) to ensure and improve food safety for the period under consideration. The food business operator shall ensure that the policy is understood, implemented and maintained at all levels in the anisation. Scope of the HACCP system The food business operator shall define the extent (the scope) of the HACCP system. The scope shall prise that part of the food chain and those activities of the food business for which the food operator is responsible and can be held liable: ? The part of the food chain for which the food business operator is responsible begins where the responsibility of the suppliers of raw materials and ingredients ends。 the responsibility of the food business operator ends where another food business in the food chain takes over the responsibility. The scope shall therefore conform with purchase and sales contracts。 ? All locations and process lines where food is manufactured and/or stored by the food business shall be properly indicated and be available for assessment。 ? All products which are supplied to the market by the food business, whether processed or handled, shall be properly specified。 ? All subcontracted activities (outsourced services, like packaging, storage, transport) shall be properly dealt with. For practical reasons the total product assortment may be clustered into product groups. However it is important that: 6 SMART objectives are Specific, Measurable, Acceptable, Realistic objectives, defined in Time. Requirements for a HACCP based Food Safety System 169。 CCvDHACCP, September 2020, (revision 3) page 14 of 44. ? Specific differences between individual end products have been critically evaluated。 ? Manufacturing and storage conditions are parable。 ? Important aspects for food safety are not overlooked. A key principle is that no part of the operation of the food business can be excluded from the scope of the HACCP system。 all activities must be available for assessment. Tasks, responsibilities and authorities The food business operator shall provide appropriate documentation with respect to the tasks, responsibilities and authorities of food business operator’s employees who are in positions which involve handling food and / or controlling and ensuring the safety and suitability of the food. An anisation chart and the anisation’s reporting structure shall be documented. HACCP team(s) The food business operator shall assemble a HACCP team (or various HACCP teams if so required). The HACCP team shall develop, implement and maintain the HACCP system. The anisation shall demonstrate that the members of the HACCP team have the knowledge, expertise and different disciplines available which are required to develop, implement and maintain a HACCP system covering the total scope of the HACCP system. Minimum qualification criteria, including required expertise, shall be defined and documented for all members of the HACCP team. In addition, the assignment (including tasks, responsibilities and authorities) shall be documented for the team members. Whenever more than one HACCP team has been assembled, a coordinator shall be appointed to coordinate the development, implementation and maintenance of the HACCP system. Resources The food business operator shall examine the requests and provide, in a timely manner, all the resources needed by the HACCP team(s) to develop, implement and maintain the HACCP system. When corrective actions, verification procedures or customers indicate that operational improvements are necessary, the food business operator shall examine the issues and provide appropriate resources to ensure food safety. Management Review The food business operator shall review the HACCP system at planned intervals, of no more than 12 months, to ensure continuing suitability,