【導(dǎo)讀】介紹Introduction···································································2. 概述Overview··································································································2. 目的Purpose······························································································2. 范圍Scope································································································2

　　

【正文】 全的環(huán)境之內(nèi)生產(chǎn)的。 工廠人員將能夠參考本手冊(cè)的下列信息： The PepsiCo Beverage Sanitation manual provides a single point of reference for key sanitation information for Beverage Manufacturing Facilities. The purpose of the manual is to provide PepsiCo facilities and employees specific sanitation information related to the principles of contamination, cleaners, sanitizers, and cleaning equipment that is required to ensure the manufacturing of safe products that are produced within a safe environment. Plant personnel will be able to reference this manual for the following information: ? 飲料衛(wèi)生計(jì)劃的原則 Principles of a Beverage Sanitation Program ? 飲料微生物學(xué)和衛(wèi)生分級(jí)的原則 Principles of Beverage Microbiology amp。 Sanitation Classification ? 清洗和消毒目標(biāo)、藥劑、影響因素和適用方法的原則 Principles of Cleaning and Sanitizing Objectives, Agents, Influencing Factors, and Applicable Methods ? 原位清洗和原位消毒系統(tǒng)以及保健 /衛(wèi)生設(shè)計(jì)的原則 Principles of CIP amp。 SIP System and Hygienic/ Sanitary Designs ? 針對(duì)產(chǎn)品接觸表面的百事認(rèn)可清洗和消毒協(xié)議的摘要信息 Summary of PepsiCo Approved Cleaning amp。 Sanitizing Protocols for Product Contact Surfaces ? 針對(duì)設(shè)施、環(huán)境和結(jié)構(gòu)（非產(chǎn)品接觸表面）的百事認(rèn)可清洗和消毒協(xié)議的摘要信息 Summary of PepsiCo Approved Cleaning and Sanitizing Protocols for the facility, environment, and structures (nonproduct contact surfaces) ? 控制點(diǎn)的原位清洗系統(tǒng)確認(rèn)和驗(yàn)證的摘要信息 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 4 of 194 pages 第 4 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 Summary of CIP System Validation and Verification of Control Points ? 清洗和消毒頻率的摘要信息，包括協(xié)議、最優(yōu)化和 原位清洗延伸內(nèi)容 Summary of Cleaning amp。 Sanitizing Frequencies Including Protocols, Optimizations, and CIP Extensions ? 針對(duì)設(shè)施衛(wèi)生的環(huán)境、健康和安全協(xié)議原則 Principles of Environment, Health, and Safety Protocols for Facility Sanitation ? 百事的消毒化學(xué)品和供應(yīng)商認(rèn)可要求的摘要信息 Summary of PepsiCo‘s Sanitation Chemical and Supplier Approval Requirements 范圍 Scope 百事飲料衛(wèi)生手冊(cè)的結(jié)構(gòu)如下。 本手冊(cè)將由 15章組成，并且分為兩大部分。提供了本 手冊(cè) 的第一部分 ， 包括第 110章。手冊(cè)的第二部分（第 1115章）將于 2020年第三季度發(fā)布，著重于若干關(guān)鍵領(lǐng)域。 它們包括有關(guān)設(shè)施的衛(wèi)生設(shè)計(jì)、飲料系統(tǒng)部件的清洗和消毒協(xié)議與頻率 ，以及環(huán)境清潔方面的指導(dǎo)方針和最佳規(guī)范。 The structure of the PepsiCo Beverage Sanitation manual is provided below. The manual will consist of 15 chapters and will be pleted in two parts. Part 1 of the manual is provided and includes chapters 1 – 10. Part 2 of the manual (chapters 11 15) will be published in Q3 2020 and will focus on several key areas. These include guidelines and best practices for hygienic amp。 sanitary design of a facility, cleaning and sanitizing protocols amp。 frequencies for beverage system ponents, and environmental cleaning. 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 第 1章：介紹 Chapter 1: Introduction 第 2章：飲料衛(wèi)生計(jì)劃 Chapter 2: Beverage Sanitation Program 第 3章：飲料微生物學(xué) Chapter 3: Beverage Microbiology 第 4章：清洗 Chapter 4: Cleaning 第 5章：消毒 Chapter 5: Sanitizing 第 6章：原位清洗和原位消毒系統(tǒng)設(shè)計(jì) Chapter 6: CIP amp。 SIP System Design 第 7章：清洗和消毒協(xié)議 Chapter 7: Cleaning amp。 Sanitizing Protocols 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 5 of 194 pages 第 5 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 第 8章：衛(wèi)生的確認(rèn)與驗(yàn)證 Chapter 8: Validation amp。 Verification of Sanitation 第 9章：環(huán)境、健康和安全 Chapter 9: Environment, Health, amp。 Safety 第 10章：清洗和消毒化學(xué)品以及供應(yīng)商的認(rèn)可 Chapter 10: Approval of Cleaning and Sanitizing Chemicals and Suppliers 第 11章：保健和衛(wèi)生設(shè)計(jì) Chapter 11: Hygienic amp。 Sanitary Design 第 12章：飲料系統(tǒng)部件 Chapter 12: Beverage System Components 第 13章：供水系統(tǒng) Chapter 13: Water Systems 第 14章：環(huán)境清潔 Chapter 14: Environmental Cleaning 第 15章：清洗和消毒頻率 Chapter 15: Cleaning amp。 Sanitizing Frequencies 本手冊(cè)的用戶 Audience for This Manual 本手冊(cè)的主要使用者包括飲料廠的以下人員： The primary users of this manual include the following beverage plant personnel: ? 衛(wèi)生小組 Sanitation Team ? 食品安全 /HACCP小組 Food Safety/ HACCP Team ? 質(zhì)量控制 Quality Control ? 生產(chǎn) Production ? 維護(hù) Maintenance ? 工程 Engineering 認(rèn)可 Approval 本手冊(cè)已經(jīng)得到了百事全球飲料衛(wèi)生小組的認(rèn)可，該小組包含來(lái)自百事國(guó)際、百事美洲飲料公司和關(guān)鍵的百事飲料衛(wèi)生風(fēng)險(xiǎn)承擔(dān)者的代表。本手冊(cè)的額外輸入信息是由主要的百事飲料衛(wèi)生化學(xué)品供應(yīng)商提供的。 請(qǐng)將關(guān)于本手冊(cè)的任何問(wèn)題或意見(jiàn)直接發(fā)給 Bret Vastano 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 6 of 194 pages 第 6 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 (). This manual has been approved by the PepsiCo Global Beverage Sanitation Team, which includes representatives from International Beverages, PepsiCo Americas Beverages, and key PepsiCo Beverage Sanitation Stakeholders. Additional input into the manual was provided by key PepsiCo Beverage Sanitation Chemical Suppliers. Please direct any questions or ments regarding this manual to Bret Vastano (). 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 7 of 194 pages 第 7 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 百事衛(wèi)生要求 PepsiCo Sanitation Requirements 百事食品安全方針將衛(wèi)生計(jì)劃視為一個(gè)關(guān)鍵的食品安全要素。 下文概述了針對(duì)衛(wèi)生的百事食品安全方針要求： The PepsiCo Food Safety Policies identifies Sanitation Programs as a critical food safety element. The following outlines the PepsiCo Food Safety Policy requirements for Sanitation: ? 針對(duì)百事的所有產(chǎn)品，都應(yīng)該是在衛(wèi)生的條件和設(shè)施中按照優(yōu)良生產(chǎn)規(guī)范生產(chǎn)的。 All products for PepsiCo shall be manufactured under conditions and within facilities that are sanitary and in pliance with Good Manufacturing Practices. ? 各個(gè)生產(chǎn)點(diǎn)都必須制定、記錄并且實(shí)施標(biāo)準(zhǔn)衛(wèi)生操作程序 (SSOP)以及一份消毒主計(jì)劃 (MSS)。 Standard Sanitation Operating Procedures (SSOP) and a Master Sanitation Schedule (MSS) must be developed, documented and implemented at each manufacturing site. ? 規(guī)程必須保證產(chǎn)品、工藝和工廠具體的衛(wèi)生要求得到滿足。 此外，衛(wèi)生規(guī)程要得到有效實(shí)施并保存記錄。 The procedures must ensure that product, process and facilityspecific sanitation requirements are met. Additionally, sanitation procedures are to be effectively executed and records maintained. ? 每個(gè)生產(chǎn)廠應(yīng)當(dāng)委派對(duì)衛(wèi)生負(fù)總責(zé)的人員。 The person who has overall responsibility for sanitation shall be designated for each manufacturing facility. ? 衛(wèi)生化學(xué)品必須適用于食品加工廠，并且被相關(guān)業(yè)務(wù)部門(mén)所接納。 材料安全數(shù)據(jù)表 (MSDS)必須得到保存，并能提供給所有的清洗和消毒化學(xué)品。 Sanitation chemicals must be suitable for use in food processing plants and accepted by the appropriate business division. Material Safety Data Sheets (MSDS) must be maintained and available for all cleaning and sanitizing chemicals（容許 800 訪問(wèn) MSDS） ? 所有化學(xué)品必須明確貼標(biāo)并且存放在有限入措施的安全區(qū)內(nèi)。 All chemicals must be clearly labeled and stored in secured areas with limited access. ? 衛(wèi)生規(guī)程必須涵蓋所有生產(chǎn)點(diǎn)的清洗和消毒區(qū)，包括但并不限于： Sanitation procedures must address the cleaning and sanitizing of all areas of the manufacturing location including but not limited to: 產(chǎn)品接觸表面 Product contact surfaces 外部設(shè)備表面 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 8 of 194 pages 第 8 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 External equipment surfaces 生產(chǎn)區(qū)內(nèi)的墻壁、地板和排水溝 Walls, floors and drains in manufacturing areas 配料、包裝和成品倉(cāng)庫(kù) Ingredient, packaging and finished product warehouses 通風(fēng)系統(tǒng)和管道工程 Ventilation systems amp。 ductwork 實(shí)驗(yàn)室 Laboratories 衣物間和盥洗室 Locker rooms and toilet facilities 外部建筑和地面 Outside buildings and grounds 廢物容器 Waste receptacles ? 規(guī)程應(yīng)當(dāng)明確說(shuō)明這些區(qū)域的清洗頻率、采用的操作方法、驗(yàn)證活動(dòng)和負(fù)責(zé)人。 還應(yīng)當(dāng)保存記錄，以證實(shí)各個(gè)區(qū)域已經(jīng)完成了適當(dāng)?shù)那逑础? The procedures shall define the frequency of cleaning of these areas, operating methods employed, verification actions and persons responsible. Records shall also be maintained to verify appropriate cleaning has taken place in each area. 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 9 of 194 pages 第 9 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 飲料衛(wèi)生的背景 Background of Beverage Sanitation 衛(wèi)生 – 衛(wèi)生 一詞來(lái)源于拉丁語(yǔ) sanitas，意味著 ―健康 ‖。在食品行業(yè)中，衛(wèi)生指的是在生產(chǎn)安全和衛(wèi)生的食品過(guò)程中形成并且保持衛(wèi)生的條件。 Sanitation The word sanitation is derived from the Latin word sanitas, meaning ―health‖. Within the food industry, sanitation is the creation and the maintenance of hygienic conditions in the manufacturing of safe and wholesome food products. 消毒屬于一種應(yīng)用科學(xué)： Sanitation is the application of science: ? 提供由工人們?cè)谇鍧嵉沫h(huán)境中進(jìn)行 加工、制備、交易和出售的安全且衛(wèi)生的食品。 To provide safe and wholesome food processed, prepared, merchandised, and sold in a clean environment by workers. ? 避免受到會(huì)導(dǎo)致食品傳播的疾病的微生物污染。 To prevent contamination with microanisms that can cause foodborne illness. ? 盡量減少食品腐敗性微生物的 生長(zhǎng)。 To minimize the growth of food spoilage microanisms. ? 在產(chǎn)品轉(zhuǎn)換期間盡量減少與過(guò)敏原的交叉污染，在相關(guān)條件下盡量不要使用勸告性產(chǎn)品貼標(biāo)。 To minimize cross contamination with an allergen during product change over, and where relevant, minimizing the use of product advisory labeling. 在 給消費(fèi)者提供安全衛(wèi)生的食品方面，食品生產(chǎn)公司擔(dān)負(fù)著法律和道德上的責(zé)任。工廠要負(fù)責(zé)保證飲料是在盡可能衛(wèi)生的方式下生產(chǎn)的。 Food manufacturing panies have both legal and ethical responsibilities in providing the consuming public with foods that are safe and wholesome. It is the responsibility of the facility to guarantee that the beverage is produced in the most sanitary manner possible. 衛(wèi)生問(wèn)題會(huì)給消費(fèi)者對(duì)市場(chǎng)上的飲料接受度產(chǎn)生重大的不利影響。不良的衛(wèi)生條件會(huì)導(dǎo)致口味問(wèn)題、外觀缺陷或腐敗。防止衛(wèi)生問(wèn)題的途徑就是，總是要讓飲料廠、生產(chǎn)和加工設(shè)備以及飲料配料盡量保持衛(wèi)生。 Sanitation problems can have serious negative effects on consumer acceptance of the beverage on the market. Poor sanitation can lead to taste problems, appearance discrepancies, or spoilage. The way to avoid sanitation problems is to keep the beverage plant, the production and processing equipment, and the beverage ingredients in a sanitary manner at all ti